Feeling Fishy

Finger Lickin´Good!

Fish Man took a week off recently and oh how we missed him!  Fortunately, he came back refreshed and with a van packed full of gorgeous things for us to enjoy.

After our enforced fish free week, I went a bit mad, and bought some tiny little crabs and a large fillet of rosada (a firm white fish) for us to enjoy.

The crabs were simple to deal with – a good rinse then plunged into boiling, salted water.  You need to be quite heavy handed with the salt as they are usually cooked in sea water. In the absence of this up our mountain, a little extra salt goes a long way.  After about two minutes they will turn a darker pink colour, drain them and then put into a bowl of iced water to stop them cooking further.  It´s the same process that you would use for cooking prawns.

Eeek....

These were then chilled and served as a starter with alioli and lemons.  It looks like a huge portion, but there is not a lot of meat inside these little critters.  The fun is in chomping, slurping and licking your fingers!

The rosada was treated equally simply.  I sautéed red peppers with onions and courgettes until soft, lay the fish fillets over the top and seasoned everything.  After covering the pan with a lid I let them cook through gently for about five minutes (until they were no longer opaque), then squeezed plenty of lemon juice over.

Fabulous FIsh

Healthy, light and delicious…all we needed was the sound of the waves lapping against the shore.

Gorgeous Green Gazpacho

Green. Gorgeous. Good.

Who says Gazpacho has to be red?  Well, if you promise not to tell the Andalucían gazpacho Police…I say it doesn´t!

In the vegetable garden at the moment, our cup overfloweth. Some things just can´t be canned or frozen – like cucumbers.  And those little green thin skinned Spanish peppers are best eaten fresh in salad, stuffed or fried.

I wanted to find a new way of using up some of my “greenery” and came up with this version of gazpacho.  It´s a stunning colour, tastes rather like juiced vegetables and I´m sure must be amazingly good for you and packed with vitamins.  Probably an excellent pick me up for the morning after the night before too.  We just drank it chilled as a pre lunch appetizer.

Here´s what I used, but if you do decide to give it a go I´m thinking celery, avocado and lime juice might also be great additions.

Two thin green peppers, one small cucumber (peeled), a small clove of garlic, a small bunch of parsley, 4 large leaves of raw chard (or spinach).

In a blender mix the vegetables with about 3 tablespoons of olive oil, white wine vinegar and salt (to taste) and a litre of ice cold water.

Blend until smooth, add a few ice cubes and chill until needed.  Looking as gorgeous as it does, it just has to be good for you!