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 leaves enveloping succulent smoked salmon, creating a contrast of delicate and smoky textures.
Hake gently cooked with a richly flavored green sauce, enhanced with garlic and parsley, that delicately envelops the fish.
The desalted cod, with its smooth and flaky texture, regains its marine essence after a careful hydration process with abundant water that generously covers it.
Boiled rice with succulent monkfish supremes, featuring a velvety texture that enhances the sea flavors.
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.
A creamy and enriching sauce made with garlic and black peppercorns, perfect for dipping slices of fried bread with a crunchy texture.
A smooth and creamy vinaigrette, enriched with the intense flavor of anchovy fillets and the delicate softness of extra virgin olive oil.
Tender cabbage leaves stuffed with smoked salmon, offering a gentle and smoky contrast with a delicate texture.
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.
The marinated salmon, fresh and tender, is infused with a delicious combination of ingredients that transforms it into a flavorful and succulent experience.
Tender sardines marinated in a mild garlic escabeche, where acidity and Mediterranean flavors meld with each bite.
Marinated sardines with a fruity touch of tomato, present a smooth texture and an intense, fresh, and salty flavor.
Escabeche tuna is a succulent dish with tender tuna cubes marinated in an aromatic garlic escabeche, offering an intense flavor and a velvety texture.
A comforting monkfish soup, with its head and liver providing depth, thickened with breadcrumbs and enriched with the gentle sweetness of onion.
Salted anchovies, small and firm, with a salty touch that enhances their natural flavor, perfect to accompany bread with tomato.
A delicate fish broth, rich and aromatic, made with sautéed onions, leeks, and ripe tomatoes.
A succulent stew of firm-textured fish, such as monkfish or scorpionfish, infused with the deep aroma of roasted garlic and ripe tomato.
Cannelloni filled with a smooth and creamy mixture of monkfish and shrimp, wrapped in perfectly cooked cannelloni pasta and baked in the oven to achieve a golden and crispy topping.
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.
Monkfish Empordanesa is a flavorful dish where the tender monkfish blends with the sweetness of the onion and the penetrating aroma of garlic.
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.
Succulent rap with tender tails, accompanied by sweet peas and potatoes, all bathed in a creamy Forki almond sauce.
Delicate monkfish medallion floured and sautéed with butter, offering a succulent texture and a smooth, buttery taste.
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.
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.
The Catalan Table
