Chefs We Love
3 Simple Seafood Recipes From Legendary Chef Eric Ripert
Updated on November 15, 2023
Eric Ripert, the three-Michelin-starred chef behind NYC’s Le Bernardin has turned his fine-dining approach into 85 accessible recipes focused on cooking fish at home in his new book Seafood Simple. Complex dishes such as Lobster Thermidor, Provençal Fish Stew and Herb-crusted Yellowfin Tuna are made simple with detailed guides for techniques like filleting a fish and shucking an oyster. You’ll also find step-by-step photos and plenty of tips for turning upscale restaurant fare into dinner at home.
Scroll down to find out how to make these complex recipes, simple!
Provençal Fish Stew
“With its origins in Marseille and the surrounding region, this dish is inspired by a classic bouillabaisse. Fishermen have a great talent for creating delicious, hearty meals with their leftover catch, and this stew is no exception” – Eric Ripert
Get the recipe here.
Herb-crusted Yellowfin Tuna
“Here we use yellowfin tuna, but bluefin or bigeye are also excellent as their meaty texture lends itself well to grilling. Cut the tuna to a 1-inch thickness—anything bigger causes the crust to become too dry and the middle too cold. The tuna is best served warm and rare to medium-rare.” – Eric Ripert
Get the recipe here.
Lobster Thermidor
“This dish is a timeless classic. Even though it’s already quite rich, I like it slightly spicier than normal, so I try to use the spiciest mustard I can find, or cayenne pepper. As with any other type of seafood, always take care not to overcook the lobster, as it will become chewy and flavorless.” – Eric Ripert
Get the recipe here.
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Excerpted from Seafood Simple by Eric Ripert. © 2023 by Eric Ripert. Photographs by Nigel Parry. Published by Appetite, by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved