RECIPES - Fish - Seafood

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Fried swordfish with garlic

Wash the wordfish. In a bowl pour some beer, crush a little garlic, add the cumin, salt, pepper, mix them all well and immerse the swordfish in this mixture. Next roll the fish in flour and fry over moderate heat. Serve the swordfish

Fried squid

Clean and wash the squid. Cut and separate the tentacles and cut the ink bag in round ring-shaped slices. Season with salt and pepper, flour and deep-fry in plenty of hot oil.

Fried salted, dried cod

Place the cod in a good amount of water to remove the salt and leave overnight. Next day, wash it well, prepare it and cut into portions. Beat together the flour, salt, beaten egg and a little water to make a batter, dip the cod

Fish with courgettes

Clean and salt the fish. Fry the courgettes slightly. Pour a little oil in a baking pan, place the fish in the middle and surround it with courgettes. Slightly simmer the rest of the oil with the onion and ground tomatoes an

Fish roasted on greaseproof paper

wash and sald the fish. Spread out a double greaseproof paper and place the fillet in the centre. Sprinkle with garlic, rosemary and pepper. Pour olive oil over it and wrap in the greaseproof paper tightly.

Fish pie

To prepare the filling, mix the tuna with potatoes and onion and season with salt and pepper. Then prepare the dough and roll out two pastry sheets. Layer the first one on the baking pan, spread the stuffing on top and cover

Fish-roe salad

Mash the fish-roe, the potatoes and onions, until you get a smooth paste. Add the olive oil and the lemon juice in small quantities. Garnish with olives and the heart of a lettuce or with finely chopped parsley. Instead of potatoes y

Cuttlefish with wine

Clean the cuttlefish. Roughly chop the onion, saute in olive oil and add the chopped cuttlefish. Cook for about a quarter of an hour until brown and then extinguish with wine. Add a little water and pepper and simme

Cuttlefish with spinach

Clean the cuttlefish, remove the intestines, bones and ink bags. Chop and saute them with onion and olive oil, until slightly brown on all sides. Add 2 cups of water, reduce the temperature and simmer for about 45 minutes. Use a fork

Cuttlefish with olives

Rince and dean the cuttlefish as required and cook them in their liquid. Add the wine and let boil. Add the salt, olive oil, pepper and grated tomatoes. Bring to a boil, clean the onions and add them either in half or whole, if very sma