Curtis Stone Recipes

Posted on Jun 29, 2014 07:00pm

Owner of the Beverly Hills restaurant, Maude, chef Curtis Stone shares a refreshing and tasty meal using the summer’s freshest ingredients.  Here are all of his recipes from today’s show!

Recipes courtesy of Curtis Stone, owner of Maude restaurant.

Steamed Snapper with Clams, Zucchini, and Their Flowers

Fish Stock Ingredients:

300g white fish bones, cleaned

Bones of 2 snapper, eyes and gills removed

200 ml dry white wine

1 shallot, roughly chopped

1 leek (white part only), roughly chopped

1 celery rib, roughly chopped

1 bay leaf

1 sprig thyme

1/4 bunch parsley stalks

2 liters water

Sea salt


Fish Ingredients:

2 x 1 ¼ lb snapper

20 clams

6 baby zucchini

6 zucchini flowers with stem, cut into ribbons

Extra-virgin olive oil

Fresh chervil and dill, to garnish



To make the stock:

  1. Rinse the bones under running water and place in a large stock pot or saucepan. Place pot on medium heat and add wine, vegetables, herbs and water. Bring slowly to a simmer, constantly skimming stock. Once it has reached a gentle simmer, allow it to simmer for 20 minutes.
  2. Take it from the heat and allow it to sit for 5 minutes. Carefully ladle the stock from the top of the pot into another pot passing the stock through a cheeseclost cloth. Reduce the stock by a third. Season to taste with salt. 

To steam the fish:

  1. Bring 400 ml of the fish stock to a boil in the bottom of a wide sauté pan. Set a steamer basket in the pan.
  2. Place the snapper fillets on some lightly buttered parchment paper. Place on the steamer basket, cover with the lid, and steam for 1 minute.
  3. After 1 minute, place the clams and zucchini in the stock and cook for a further 1-2 minutes (you will know the fish is cooked when you can push a toothpick into the largest point of the fish without resistance and you will know when the clams are cooked when they are open).
  4. Remove from heat and remove the clams and zucchini from the liquid.
  5. Drop ribbons of zucchini flower into the hot stock and cook for 30 seconds. 

To serve:

  1. Place the zucchini in the center of a large bowl and place the snapper on top of the zucchini.
  2. Season the broth to taste with salt. Ladle the broth over the snapper and place the clams and zucchini flowers around it.
  3. Garnish broth with a little olive oil, chervil and dill, and serve.


Pizza Marinara

Serves 4-6

Tomato Sauce Ingredients:

3 tablespoons extra-virgin olive oil

4 garlic cloves, coarsely chopped

2 pounds home-grown ripe plum tomatoes, chopped, or one 28-ounce can whole Italian tomatoes, drained, crushed by hand

2 tablespoons tomato paste

1/2 teaspoon hot red pepper flakes

1/2 teaspoon sea salt


Pizza Ingredients:

Two 8-ounce balls pizza dough

2 garlic cloves, shaved paper-thin

4 teaspoons fresh oregano, chopped

Extra-virgin olive oil



For the tomato sauce:

  1. Heat the oil in a large saucepan over medium-low heat. Add the garlic and sauté until pale golden, about 4 minutes. Stir in the tomatoes and their juices, the tomato paste, and red pepper flakes. Bring to a simmer over medium heat and cook for 30 minutes for fresh tomatoes or 15 minutes for canned tomatoes, stirring occasionally. Season to taste with salt.

To prepare the pizza stone:

  1. Place a large pizza stone on the bottom shelf in the oven and position the second shelf in the upper third of the oven, then preheat the oven to 475°F. Heating the pizza stone well in advance will allow enough time for it to become very hot before baking the pizzas on it. Baking on the very hot stone will create pizzas with crisp crusts.

To assemble the pizzas:

  1. Lightly dust the work surface with flour and press 1 ball of dough on the work surface into a round. Continue to press and pull the dough into a thin irregularly-shaped disk that is about 10 inches in diameter.
  2. Spread some tomato sauce in a thin layer over the pizza dough, leaving a 1/2-inch border around the edge. Sprinkle with half of the garlic.
  3. Immediately transfer the pizza to the hot baking stone in the oven. Bake the pizza for about 12 minutes or until the dough is crisp and deep golden brown. Using the pizza paddle, remove the pizza from the stone then slide the pizza onto a cutting board.
  4. Scatter half of the oregano over the pizza. Drizzle with some extra-virgin olive oil. Sprinkle with salt and pepper. Using a pizza wheel or large sharp knife, cut the pizza into pieces and serve. Repeat to make a second pizza.


Passion Fruit Curd with Grilled Apricots and Fresh Berries

Serves: 4 


4 passion fruit

6 tablespoons sugar

1 large egg

1 large egg yolk

50g unsalted butter, cut into small dice

12 firm but ripe apricots, halved, pitted

Granulated sugar, for dredging

Fresh assorted berries



  1. Cut the passion fruit in half and scoop their pulp, juice, and seeds into a medium bowl (you should have 1/3 cup). Whisk in the sugar, eggs, and egg yolks to blend. Set the bowl over a saucepan of simmering water and stir constantly for about 3-4 minutes, or until the mixture thickens. Remove from the heat and gradually whisk in the butter. Cool completely.
  2. Heat a charcoal or gas grill to high heat. Dredge the cut side of the apricots in the sugar and shake off any excess sugar. Lightly oil the grill grates and cook the peaches and apricots, cut side down, for about 3 minutes with the lid closed, or until grill marks have formed and the flesh has softened.
  3. Transfer the grilled apricots to a serving platter or individual plates with the berries. Spoon about 1 tablespoon of curd over each grilled halved apricot, and serve.

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