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IN SEASON


Fishing THE MED


Rods at the ready,


we’re off fi shing in the Mediterranean Sea…


The coastal nature of the Mediterranean is rich pickings when it comes to fi sh and seafood. We sent Nick Evans from Rick Stein’s Cookery School on a fi shing trip around the Med, exploring the plethora of seafood dishes that have shaped Greek, Turkish, Italian and Spanish cooking.


Saffron Fresh dill Ouzo Garlic Feta T


ITALY


“Some would argue Italian cooking is the cornerstone to Mediterranean cuisine, and with a considerable area of the country entertaining coastline, seafood and fi sh 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 fl avours


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 off ers the same sweetness to seafood dishes.”


24 | THE WEST COUNTRY FOODLOVER


Falmouth


omatoes Paprika


GREECE “One of Greece’s most favoured seafoods is mussels, particularly in the Butrint area. Heavily infl uenced by their geographical neighbours, Albania, Butrint mussels are bursting with the aromatic fl avour of ouzo. T e aniseed tendencies of ouzo makes it the perfect match for fi sh and seafood. T ese mussels come swimming in a beautiful


Bay prawns are the perfect British equivalent to shrimp


caught in Greek waters - wait until September and they will be prime picking.


deeply-fl avoured broth made from tomatoes, passata and chilli. T is dish is made defi nably ‘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, fl avoursome local shrimp with shells still intact, these seafood fritters are made light and fresh when combined with the summery fl avours of spring onions and dill.”


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