BUTTERY CRAB PUDDING FROM THE RIVER COTTAGE FISH BOOK

Because we’re barely off the plane from Europe, I have gone archival today to bring a wonderful recipe that we published way back in 2012.

“River Cottage Fish Book” (Bloomsbury 2007). 

The name conjures up an image of the English countryside in all its Technicolor glory.  Mr. Fearnley-Whittingstall is indeed English and the English country background is a reality. The chef has a fascinating background.  He went to both Eton and Oxford before settling into a culinary career as a celebrity chef, journalist, food writer, and television personality.  And he has a fascinating nickname: Hugh Fearlessly-Eatsitall.  This was given to him for his completely eccentric cooking style showcased in a series called “Cook on the Wild Side.”  I won’t go into some of the unbelievable things the chef cooked on the series but think of Andrew Zimmern, the American star of “Bizaare Foods”, and you’ll get the picture.

This isn’t just any cookbook—it’s a go-to guide for all things fish!

I cannot recommend this cookbook any more highly. It’s a deep dive into the fascinating world of fish–from the natural habitats and life cycles to the perfect sauces the pair them with.  The introductory section is filled with valuable insights on how to get the best fish, including tips on fish farming, aquaculture, and how to make sure you’re buying and catching fish ethically and sustainably. Every possible cooking method is covered, from pickling and salting to barbecuing and frying. You’ll find classic recipes for each technique,  Whatever level cook you are, a seafood enthusiast, or a fan of the slow food movement, this complete guide is a must in your kitchen.

The only real regret I have is that I made this in the city where our baking dish selection is limited. 

So my version did not have the visual panache of the original photograph by Kate Mathis, pictured at the top of this post. It was considerably smaller than the Bon Appetit version, but my, it was good.  I cut the recipe back but the one I am publishing is for the full dish to serve 8 people.  That would give everyone a serving that would likely make a reasonable appetizer or a light supper or lunch.  It’s so satisfying that you don’t need a lot.  And you can put it together in under a half hour before baking it for another half hour.  Here is the recipe:

Recipe for Buttery Crab Bread Pudding from Hugh Fearnley-Whittingstall’s “River Cottage Fish Book”(with Nick Fisher (Bloomsbury 2007)

10 ounces lump crabmeat, picked over

1 tablespoon finely chopped parsley

1 tablespoon finely chopped chives

2 teaspoons fresh lemon juice

Pinch of cayenne pepper

Kosher salt and freshly ground pepper

1 stick unsalted butter, softened, plus more for greasing the dish

One 24-inch day-old baguette—ends trimmed, bread cut into 3/4-inch slices

4 large eggs

1 cup milk

1 cup half-and-half

Preheat the oven to 350° and butter a 9-by-13-inch ceramic baking dish. In a medium bowl, toss the crabmeat with the parsley, chives, lemon juice and cayenne. Season with salt and black pepper.

Butter each baguette slice and stand up the slices in the prepared baking dish. Using a spoon, tuck the crab mixture evenly between the slices of bread.

 

 

 

In a bowl, whisk the eggs with the milk, half-and-half, 1 teaspoon of salt and 1/2 teaspoon of black pepper. Pour the custard evenly over the bread and let stand for 10 minutes.

Bake the bread pudding for 30 minutes, until the top is lightly browned and the custard is set. Let stand for 10 minutes before serving.