The Catalan TableRecipes tagged with: fish
Cod Fritters - Crispells Forki
Cod fritters, with a crispy crust and a tender interior thanks to the potato, are flavorful bites of desalted dried cod, perfect for serving hot.
Steamed Cabbage Stuffed with Smoked Salmon
Cabbage stuffed with smoked salmon, assembled in layers inside a mesh bag and steamed.
Hake with Green Sauce (Basque Style)
Hake gently cooked with a richly flavored green sauce, enhanced with garlic and parsley, that delicately envelops the fish.
Boiled Rice with Monkfish recipe by Carme Ruscalleda - restaurant Sant Pau
Boiled rice with succulent monkfish supremes, featuring a velvety texture that enhances the sea flavors.
Rossejat Rice
Rossejat rice is a dish of intense flavor, where the rice grains turn golden and crispy, combining with succulent rock fish and tender potatoes that absorb its exquisite marine taste.
Dall i Pebre Sauce
A creamy and enriching sauce made with garlic and black peppercorns, perfect for dipping slices of fried bread with a crunchy texture.
Dou and Anchovy Vinaigrette
A smooth and creamy vinaigrette, enriched with the intense flavor of anchovy fillets and the delicate softness of extra virgin olive oil.
Stewed Lentils with Salmon
Stewed lentils with a smooth texture, combined with tender salmon that adds a subtle touch of the sea, all together in a complete and comforting dish for 6 people.
Marinated Salmon
The marinated salmon, fresh and tender, is infused with a delicious combination of ingredients that transforms it into a flavorful and succulent experience.
Escabeche Sardines
Tender sardines marinated in a mild garlic escabeche, where acidity and Mediterranean flavors meld with each bite.
Sardine Marinades
Marinated sardines with a fruity touch of tomato, present a smooth texture and an intense, fresh, and salty flavor.
Escabeche of Tuna
Escabeche tuna is a succulent dish with tender tuna cubes marinated in an aromatic garlic escabeche, offering an intense flavor and a velvety texture.
Onion, Almond, and Monkfish Soup (recipe by Carme Ruscalleda from Sant Pau restaurant)
The onion, almond, and monkfish soup by Carme Ruscalleda is a gentle and aromatic dish, where caramelized Figueres onions blend with the velvety touch of extra virgin olive oil and Port wine.
Rockfish Soup or peix de roca
A comforting monkfish soup, with its head and liver providing depth, thickened with breadcrumbs and enriched with the gentle sweetness of onion.
Salt-Cured Anchovies
Anchovies cured in two stages: an initial salting for 4 to 8 days to firm them, followed by 6 months maturing in jars with salt, black pepper, and brine.
Fish Fumet
A delicate fish broth, rich and aromatic, made with sautéed onions, leeks, and ripe tomatoes.
Flambéed Garlic Shrimp
A succulent stew of firm-textured fish, such as monkfish or scorpionfish, infused with the deep aroma of roasted garlic and ripe tomato.
Marmitako with Tuna Forki
The Forki tuna marmitako is a succulent stew that combines the tenderness of tuna cubes with the sweetness of Figueres onions and the aroma of ripe tomatoes.
Rap a l'Empordanesa
Monkfish Empordanesa is a flavorful dish where the tender monkfish blends with the sweetness of the onion and the penetrating aroma of garlic.
Rap in Allagostat Style Monkfish Presented as if It Were Lobster
Monkfish 'alla lobster' combines the smooth texture of cooked monkfish tail with a generous layer of butter and a smoky touch of paprika, evoking the sophisticated taste of lobster.
Monkfish with Forki Almond Sauce
Succulent rap with tender tails, accompanied by sweet peas and potatoes, all bathed in a creamy Forki almond sauce.
Rap White Pony
Delicate monkfish medallion floured and sautéed with butter, offering a succulent texture and a smooth, buttery taste.
Fish Suquet
A fish stew with an intense sea flavor, made with monkfish, scorpionfish, or gurnard, and its flavor is enhanced with monkfish liver and a touch of garlic.
Baked Cod in a Tin
Canned cod is a simple dish that combines loins of desalted cod coated in a light batter of flour, fried until achieving a crispy texture on the outside and tender on the inside, flavored with garlic that adds an extra touch of flavor.
Cod with Legumes
Salted cod loins cooked to perfection, with a tender texture and warm notes of sweet paprika, accompanied by legumes that add flavor and substance to the dish.
Lenten Cod
The smooth and flavorful cod of Lent, along with tender artichokes and caramelized onion, offers a combination of textures and flavors that evoke traditional seasonal meals.
Lacquered Cod with Maxims Potatoes
The emblematic glazed cod, with its smooth texture and intense flavor, is combined with tender and sweet Kennebeck potatoes and caramelized onion to create a comforting dish full of flavors.
Confited Cod Loins with Porcini Mushrooms
Confited cod loins with porcini mushrooms, combining the tenderness of the salted cod with the earthy and intense flavor of the porcini, all enveloped by a delicate texture that melts in the mouth.
Potato and Cod Cream with Truffle
A smooth potato and cod cream, with a creamy and velvety texture, crowned with the earthy intensity of black truffle and the delicate flavor of leeks and egg yolks.