Fish

mackerel in water • mussels in escabeche (pickled sauce) • anchovies (only 3 fillets left) • fresh cheese wedge • cherry halves in syrup • baguette • candied pumpkin • Tomato sauce for spreading on the bread

whiting fish • All-purpose flour • large egg • Oil for frying • Salt • Lemon

fish fillets or fish for frying (I used sea bass fillets. You can use tuna, hake, anchovies, sardines, whiting, etc.) • garlic powder • frying flour (about 65 grams) • Salt • Oil • For the mashed yuca • medium yuca • onion, chopped or grated • red bell pepper, diced • tomato sauce (I used a mix of tomato, dried oregano, garlic powder, and dried onion) • butter • For the salad (very light and basic) •

small onion • green bell pepper • red bell pepper • garlic • dried ñora peppers • fresh tomato, crushed • turmeric • saffron • (about 375 ml) seafood paella broth • (about 5.3 oz / 150 g) parboiled rice • squid • dogfish (or substitute with another firm white fish) •

hake fillets or any white fish you prefer • garlic • dried red chili pepper • small onion • large bunch fresh parsley, finely chopped • ñora pepper paste (or substitute with mild red pepper paste) • all-purpose flour (about 16 grams) • dry white wine (about 240 ml) • clams (about 1 pound or 500 grams) • shrimp or prawns (about 300 grams, frozen is fine) • Salt and pepper • Extra virgin olive oil •

white fish fillets (such as pollock or another firm white fish) • potatoes for boiling • Parsley • garlic cloves • Parsley or cilantro • Canary Island hot pepper or cayenne or chili pepper • Coarse salt • Whole cumin seeds • Light olive oil • Vinegar • Green bell pepper • onion •

fish fillets (sea bass, European sea bass, gilthead bream, or perch) • small piece celery • chili peppers • Fresh cilantro • limes • garlic clove • red onion • Cooked corn or toasted corn kernels • Cooked sweet potato

hake (500 grams) • potatoes (500 grams) • onion • garlic • carrots • Bay • Fish stock or 1 fish bouillon cube

small whitebait or similar small fish • vegetable oil for frying • flour (use gluten-free flour if needed) • salt

assorted cleaned fish (such as anchovies, baby squid, large shrimp, pieces of desalted cod, and chopped baby cuttlefish) • Salt, to taste • Chickpea flour • Extra virgin olive oil • Lemon juice (optional)

whiting fish • egg • milk • Flour, salt

fideuà noodles or medium pasta noodles • squid (Argentinian shortfin squid) • peeled wild shrimp, frozen • frozen mussels • (about 355 ml) fish broth (made with Dashi packet or fish bouillon cube) • finely chopped onion • Portobello mushrooms • grated Roma tomato • garlic clove • extra virgin olive oil • Herbed sea salt (with Herbes de Provence), to taste

onion • garlic • red bell pepper • small peeled tomato (I used canned peeled tomatoes) • fish stock (about 1 liter; you can use store-bought or bouillon) • white fish (about 400 grams; frozen is fine, I used hake) • Salt • Black pepper • Parsley • bay leaf • Extra virgin olive oil • thick noodles (about 150 grams)

Medium potatoes (1 per person) • Hake or white fish fillets • Salt • per person rice • Large shrimp • egg • Lemon • Olive oil • Garlic • Pitted green olives

medium potatoes • white fish (such as cod or hake) (about 300 grams) • eggs • shrimp, optional (about 150 grams) • rice, optional • For the mayonnaise: • egg • oil (about 200 ml); you can use a 50/50 mix of sunflower oil and olive oil • drops of lemon juice • Salt

firm white fish fillets (about 600 grams) • Oil for brushing the sticks before baking • Breading: • panko breadcrumbs (about 65 grams), or crushed cornflakes • oil • grated Parmesan cheese (20 grams) • sweet paprika • garlic powder • salt • ground black pepper • Egg mixture: • egg •

rosada fish head • rosada fish • shrimp or prawns (about 500 grams) • potatoes (about 500 grams) • Water • Salt • eggs • Sunflower oil for the mayonnaise

potatoes • Rice • onion • peeled shrimp • fish fillets

potatoes for frying (about 1 kg) • cod fillets, lightly salted (about 500 grams) • beer (about 170 ml) • all-purpose flour (about 180 grams), divided • egg white • curry powder • baking powder • Plenty of vegetable oil (such as sunflower oil) for frying • Salt • Malt vinegar

cuttlefish (about 300 g) • anchovies (about 300 g) • shrimp (about 300 g) • dogfish (about 300 g) • squid (about 300 g) • Frying flour • Salt • Vegetable oil (such as sunflower oil)

Skinless, boneless hake fillets • Flour tortillas • red onion • ripe tomatoes • green onions • Cilantro • lime • egg • chipotle pepper in adobo sauce • Mint • Sunflower oil and olive oil • White wine vinegar •

shrimp (300 grams) • clams (400 grams) • hake (800 grams) • potatoes (400 grams) • bread for frying (optional) • for the mayonnaise: • eggs • sunflower oil (100 ml) • olive oil (100 ml) • salt

fideuá noodles (about 450 grams) • medium squid • mussels, shelled (about 150 grams) • fish (such as dogfish and pollock or cod) (about 250 grams) • paella seasoning • squid rings • peeled large shrimp • seafood stock (1 liter) • onion • garlic • tomato • Clams, to taste

hake • monkfish • Norway lobsters or large shrimp • large prawns • large mussels • clams • squid rings • onions • ripe tomatoes • dry white wine (100 ml) • fish bouillon cube • Olive oil •

skinless, boneless hake or cod fillets • all-purpose flour (about 100 grams), plus a little more for dredging the fish • cold beer (about 150 ml) • baking powder • Salt • Black pepper • Vegetable oil (for frying)

hake (about 500 grams) • large onion • whole milk (500 ml) • all-purpose flour (about 80 grams) • eggs • Breadcrumbs

large heirloom tomato • cucumber • smoked fish (salmon and cod) prepared with oil (125 grams)

bomba rice (about 500 grams) • seafood stock (1 liter) • onion • tomatoes • large prawns • medium squid • peeled shrimp (about 200 grams) • mussels, shelled (about 150 grams) • fish (dogfish and pollock or cod, about 250 grams) • seafood paella seasoning • food coloring • squid rings •

fresh cod fillet • crushed tomatoes (about 1/3 cup or 80 ml) • ñora pepper paste • Oregano to taste • medium onion • large garlic clove • Salt and pepper • extra virgin olive oil (60 ml)

Olive oil • thawed anchovies (about 300 grams) • Flour • Hot paprika • Salt