Fish and seafood recipes

During the summer the sale and consumption of fish increases, especially in the coastal areas, but with the return home we should not neglect its consumption. Nutritious and versatile, it is a great ally if we want to lose some weight or eat healthy. Baked fish recipes are also very simple, perfect if we are on a diet and do not want to complicate ourselves.

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Without a doubt, cod fillets at their salt point are one of the most useful fish for everyday menus. Today we suggest you get out of the classic tomato sauce or the green sauce and prepare a cod in a piquillo pepper sauce that is made of bread and dips. This is a very simple sauce but full of flavor, which you can also use as a resource for use when you have left over piquillo peppers from an open boat for another preparation.

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This Provencal squid recipe is sure to succeed in your home. With an affordable ingredient and almost always present in the markets, we get a tasty recipe, which serves both a daily dish and a slightly more special meal. The secret, a sauce of bread and moja, full-bodied and full of Mediterranean flavors, which invites you to flock the dish.

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When we meet at home with our family or friends in the summer season, we usually prepare a rice or a barbecue. Another good option is to resort to seafood and specifically seafood, an ingredient that generally satisfies everyone. That is why today I have selected these seven recipes with seafood products for a family or friends gathering with which we will make those we love most happy.

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In summer, one of the most common resources to enjoy family and friends is the gathering around the barbecue or grill coals. To vary and not always resort to barbecues based on meat products, today we tell you seven tricks to make a fish barbecue perfect.

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Before reading the recipe, we already recommend you go and buy a good loaf of bread, because these sardines baked in pickled sauce are as they traditionally say "take bread and moja". Its pickled with Albariño vinegar, with its sauteed vegetables and that sea flavor that the sardines still maintain, make this dish, which will not cost you much more than six euros, become a gourmet dish.

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It seems incredible how easy some dishes are. I had prepared my classic white potatoes at home, with the authentic recipe that does not have tomatoes and I had some leftover sauce left in the fridge. The next day I saw in the market some cuttlefish or chocos on offer and with the one and the other I made this sepia with brava sauce and microwaved potatoes, a surprising preparation that is so rich that you will never get tired of doing it.

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The marinade is a very old conservation technique arising from the need, today adapted to many different versions. It continues to be a very traditional elaboration of Spanish homes especially on designated dates, as is the case with pickled cod during Holy Week. This dish is designed to prepare the day before or, at least, a few hours before, so that the flavors settle well, but the cooking of the fish is done separately.

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The cod pil pil is undoubtedly one of the jewels of Basque cuisine. Legend has it that this traditional recipe originated in the 19th century, when a merchant from Bilbao, surnamed Gurtubay, commissioned a small amount of cod, but, as often happens, there was a confusion in the order and they ended up sending him more than 2000 ballads.

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Mackerel is a fish that I usually buy, although its appearance is not the most attractive. I usually prepare it on the grill, sometimes with a garlic sauce, but this time I have decided to make an onion pickled mackerel, and it has conquered me. You have to try it! We are in the middle of this tasty blue fish season, so you will have no problem finding it in the fish market.

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In addition to the rich canned tuna, mussels, sardines or anchovies, one of the ones I like to drink at snack time is the classic can of mackerel in oil. As in general, everything I like is more homemade than industrial, today I want to show you how to prepare a homemade canned mackerel in olive oil with a touch of lemon and aromatic.

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We like to follow the traditions and that is why cod continues to take on great prominence during Lent and Easter, although we enjoy it at home all year long. I like to take advantage of other seasonal products to cook it, as in this cod with fresh peas and cider pod sauce, a delicious vegetable that I encourage you to take advantage of before it disappears from the market.

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When we want to make a fish recipe, we usually think about roasting it in the oven, stewing it in Basque or in green sauce, or preparing some delicacies or sliced ​​batters, but we don't usually think of cooked fish because we associate it with sick food. Since we are in a time to reduce calories and take care to lose weight after the excesses of the end of the year, today I tell you how to cook boiled fish without looking like hospital food.

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