8-16 People
3.00 hours
£ 75.00


Fish is a traditional meal for Good Friday - and our choice this year is a fabulous fish stew from the Catalan region, enhanced with the addition of Picada - a nut paste.

Join us for Hot Cross Buns and coffee followed by a chat about the comings and goings of Billingsgate market  including the fascinating history of this iconic market. 

Working with our chef training team - learn how to prepare hake ( 1 hake per person - so lots to take away) and make a simple stock for our version of Catalan Caldereta De Pescado (Fish Stew) with Saffron and Picada (almond paste). You will also work with palourde clams, squid and prawns for additional flavour and texture. For those who would prefer no shellfish, we will select other fish species for you - just let us know on booking.

You will have enough stew and fish to serve 6 for a hearty supper - just add thick crusty bread - all you will need to do is add the prepared fish just before serving.

There are two sessions for this course.
Morning: registration at 8.45 and finish by 12 Midday
Afternoon: registration 12.30 and finish by 3.30 pm

Booking course

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Techniques covered

Hake is become a popular fish and one that we use a lot at the Seafood School. We aim to purchase from Cornwall and fish that come with the MSC certification. You will learn how to prepare the fish for cooking and then prepare a stock and some shellfish

What to Expect

A relaxed and informal morning/afternoon learning about Billingsgate market and fish preparation

Who should attend

If you are at a loose end over the Easter Weekend - this could be the answer for you

What you take home

A Caldreta Soup base to serve 6. Prepared fish ready to add to your soup to serve for dinner

Can I buy fish?

Billingsgate will be open on Good Friday morning - we recommend that you arrive at 6.30am to have a look round if you want to buy anything.

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