Fish is an important part of many regional cuisines all around Spain. It could not be one of the favorite Spanish seafood dishes if the country was not surrounded by water everywhere. The Atlantic Ocean is a good source of marine fishes and the Bay of Biscay houses freshwater fishes in abundance. Spaniards have hundreds of options when it comes to choosing fish for their meal and they have numerous recipes to cook it. From simply grilled, pan-roasted, deep-fried, baked and boiled to typically accompanied by mojos, willows, and distinctive flavors, they love it all. In this article, you will read about some regional fish dishes from Spain.
- Sardines
These small fishes are either eaten roasted, or after being salted and marinated in vinegar. They are often cooked with some herbs like garlic, bay leaves, thyme, oregano, and black peppercorns. Many Spaniards love to eat the one that comprises the tanginess of vinegar and spices. You can often find them as top or as tinned food.
- Hake in green sauce
Originally from the Basque country, this is one of Spain’s favorite Seafood dishes. It is generally cooked in sautéed onions, garlic, fish stock, white wine, and a handful of parsley leaves that will give it its characteristic greenish color. Clams can be added to the dish to give it to more sophisticated touch. And, adding green peas, white asparagus or hard-boiled eggs make it more fulfilling and tasty.
- Be bream with salt
One of the most appreciated seafood dishes in the coastal areas of Spain, Salted be bream can be cooked in many ways, the one baked in a crust being everyone’s favorite. In case you want to cook it yourself, the fish must be taken whole so that the fish juices are not lost while it’s baked; otherwise, you’d end up with a dry, tasteless fish on your plate. Remember you need to bake it for less than half an hour. And, before serving it, you’ll have to break the crust and serve it directly to your dish.
- marmitako
Fish casseroles are popular Spanish seafood that has been traditionally made by fish leftovers. You can make it with any version of fish; Although tuna and pretty are considered the best option. Green and red peppers, tomatoes, sun-dried Spanish peppers and chilies are some of the basic ingredients that are used for making it spicy and it is cooked in white wine at low heat.
- Rap al’allcremat
Monkfish is a favorite Spanish seafood in Catalonia, where it used to be considered a cheap fish during the post-war period. But at present, being similar to lobster in texture and taste, it has achieved high popularity. From all the recipes available in it, the one cooked with garlic tastes the best. You may add more colors and flavors to the dish by adding tomatoes and potatoes. And, to make it earthier, consider adding some shrimps or camps for an extra seafood touch.
- Monkfish with spicy vinaigrette
This dish is made by topping grilled fish with a spicy vinaigrette. It is especially popular in the Basque Country, which specializes in fish on the back, a name derived from cooking the fillets skin side down on a grill. It is cooked in the traditional spices of Spain such as, saffron, red gold, garlic, rosemary, and pimento that reinforce the flavor in a typical Mediterraneandiet.
These were some of the favorite Spanish dishes that claim to place in everyone’s plate. Because Spanish seafood is full of robust flavors and is quite filling, it is best to keep the rest of the meal simple, both in flavors and preparation. We suggest you try a classic Spanish mixed green salad on the side and ice cream or flan for dessert.
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