RECIPIES
Mussels alla marinara in a garlic and parsley sauce Difficulty: easy Preparation time: 10 minutes Cooking time: 10 minutes Serves: four Ingredients: 2 kilograms mussels, 2 cloves of peeled garlic, a large bunch of parsley, 1 glass white wine, red chili pepper, half glass olive oil, salt to taste Instructions: brush the mussels clean with a rough kitchen sponge and tear away the tough thread between the two shell halves by pinching it between your thumb and index finger and pulling it towards the large side of the mussel. Wash the mussels carefully under running water. In a large skillet, lightly fry the garlic cloves in the olive oil and, before the garlic turns brown, pour in the wine, salt and the mussels. Stir well, and cook until the shells open up. Should you find some white mussels, do not discard them, they are just male mussels: female mussels are orange. Fish Burrida Difficulty: medium Preparation time: 30 minutes Cooking time: 1 hour Serves: four Ingredients: 1.5 kilograms mixed fish (monkfish, turbot, scorpion fish, and mullet), 500 grams baby squid and cuttlefish, 500 grams onions, 500 grams fresh ripe tomatoes, a bunch of chopped parsley, a pinch of oregano, 100 grams olive oil, 1 glass dry white wine, salt, pepper, and toasted bread as an accompaniment. Instructions: Clean the mollusks and the fish, and cut the monkfish, the turbot, the scorpion fish and the mullet in slices. Finely chop the onions, peal the tomatoes and chop them. Pour a little oil on the bottom of a large terracotta sauce pan (or a cast iron skillet), and arrange half the onions and half the tomatoes, a little salt and pepper, and half the chopped mollusks and fish. to make a first layer. Add the rest of the onions, tomatoes and the remaining fish on the top., and just enough salt and pepper. Sprinkle the finely chopped parsley and the oregano over the top, pour in the white wine and the remaining olive oil. Cover and cook over very low heat, without stirring. When the juices have almost evaporated away, the dish is ready. You can serve it in the same cooking pan, along with slices of toasted bread. NOTE: To ensure a perfect cooking result, you should absolutely not stir the fish during the cooking process. If you wish, you can debone the fish raw so your guests won’t have to do it themselves.