Rods at the ready, we’re off fishing in the Mediterranean Sea…
The coastal nature of the Mediterranean means it is rich pickings when it comes to fish and seafood. We sent Nick Evans from Rick Stein’s Cookery School on a fishing trip around the Med, exploring the plethora of seafood dishes that have shaped Greek, Turkish, Italian and Spanish cooking.
GREECE
“One of Greece’s most favoured seafoods is mussels, particularly in the Butrint area. Heavily influenced by their geographical neighbours, Albania, Butrint mussels are bursting with the aromatic flavour of ouzo. The aniseed tendencies of ouzo makes it the perfect match for fish and seafood.
These mussels come swimming in a beautiful deeply-flavoured broth made from tomatoes, passata and chilli. This dish is made definably ‘Greek’ with the addition of salty, creamy feta that breaks down gently into the sauce. An unusual combination to have creamy cheese and tomato in the same dish but the feta’s salty tendency works perfectly.
Shrimp is also extremely popular in Greece and shrimp and dill fritters is another classic Greek dish. Using small, flavoursome local shrimp with shells still intact, these seafood fritters are made light and fresh when combined with the summery flavours of spring onions and dill.”
Falmouth Bay prawns are the perfect British equivalent to shrimp caught in Greek waters – wait until September and they will be prime picking.
TURKEY
“Heavily influenced by Middle Eastern cuisines, Turkish dishes are traditionally inspired by flavours and ingredients found in Syria, Libya and Lebanon.
The Bosporus is a significant waterway located in Northwest Turkey and is the boundary between Europe and Asia. It is therefore not surprising that classic Turkish ingredients such as pine nuts, tomatoes and red peppers are often paired with aromatic spices and the sweet and sour flavours of pomegranate molasses.
Whole butterflied mackerel stuffed with a hot red pepper paste is commonly found on a Turkish grill enhanced by the fresh Mediterranean flavours of parsley and garlic. A stunning dish best enjoyed in the evening sunshine alongside a glass of wine.”
ITALY
“Some would argue Italian cooking is the cornerstone to Mediterranean cuisine, and with a considerable area of the country entertaining coastline, seafood and fish is a dinner table staple. Gnocchi con granseola, simply translated as Gnocchi with crab, is widely seen throughout Italy.
Gnocchi is a great carrier for both the flavours imparted by seafood as well as the spices added to a rich sauce. Spider crab is commonly used in Italy for its sweet, tender meat. If you’re trying to recreate the tastes of the Med here in the West Country, the white meat from British Brown crab is a great alternative and offers the same sweetness to seafood dishes.”
MAJORCA
“Arroz a la marinera found commonly in Majorca, is heavily influenced by the Spanish’s more commonly known dish, paella. Separated by ocean and standing alone as an island in the Mediterranean Sea, Majorca has its own take on this familiar Spanish dish.
With a wetter consistency, Arroz a la marinera prides itself on its deep, rich and intense broth in which squid takes centre-stage. Enhanced by the addition of plump prawns and white fish, this dish also relies heavily on the Mediterranean flavours of peppers, garlic and fundamentally saffron.
Popped in the oven for the last 5 minutes of cooking, the dish comes out with a deliciously crunchy top that is ideal for serving to a large dinner party. A show-stopping dish that everyone can serve themselves, Arroz a la marinera uses short, fat grained rice that absorbs all the delicious seafood flavour in the broth. An absolute crowd pleaser”.
Visit Stein’s Cookery School for more information on Mediterranean and fish cookery courses; rickstein.com/school