I'm giving you below a few Greek seafood dishes which I hope you will enjoy preparing and serving to your family and friends.
TARAMA MOUSSE
A delightful taramosalata.
200 g (7 oz) white tarama
2 medium-sized lemons, the juice
Zest of 1 lemon
250 ml (1 cup) soda water
1 litre (4 cups + 1 tbsp) sunflower oil
Blend the tarama with lemon juice until smooth. Then pour in the soda water alternately with the sunflower oil in small doses until the mixture thickens into a sauce. Sprinkle with lemon zest and serve with Kalamata olives if you prefer.
BOILED COD WITH GARLIC SAUCE
A favourite Greek dish with a light touch.
1 kg (2 lb) cod, scaled, gutted and thoroughly washed
Garlic Sauce
10 garlic cloves, peeled
500 g (1 lb) walnuts
2 slices of bread soaked in water and squeezed dry
62.5 ml (1/4 cup) olive oil
1 tbsp honey diluted in
4 tbsp vinegar
The juice of 1 lemon
Boil the cod in salted water with an onion, a slice of ginger, 2 carrots, a sprig of celery for about 12 minutes until tender. Skin and bone the fish, cut it into serving pieces and place it on a serving dish, keeping the stock for fish soup.
Meanwhile, prepare the garlic sauce. Blend the garlic cloves with the lemon juice, the vinegar/honey mixture and a pinch of salt. Add the olive oil in a fine stream and add the walnuts and bread and blend until a thick paste is formed. Place in a bowl
Serve the fish accompanied with the garlic sauce.
TURBOT SALAD
George Saroukos is a captain fisherman from Naxos. He was chosen by the famous chef Anthony Bourdain to turbot salad on his cooking show.
1 kg (2 lbs) turbot, scaled, gutted thoroughly washed and boiled with an onion, carrot and celery and cut into serving pieces.
2 spring onions, trimmed
2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
(Whip until thick)
Chopped parsley
1 sprig of parsley for garnish
ish and place in on a dish. Whip the olive oil with the lemon juice and mustard, until thick. Taste and add a little salt, if necessary. Sprinkle with chopped spring onions, chopped parsley and drizzled with olive oil and lemon dressing and garnish with parsley.
FRESH COD WITH AMARANTH
A lovely dish.
1 kg (2 lb) cod, skinned and boned
1 kg (2 b) amaranth, blanched for 2 minutes and strained
3 tbsp olive oil
250 ml (1 cup) good white wine
1 onion, peeled and grated
2 tbsp chopped fennel leaves
Saute the onion in 1 tbsp olive oil for 2-3 minutes. Add the amaranth and cook for-3 minutes more. Add the cod, the remaining olive oil and the wine and simmer, covered for 15-20 minutes.
Serve with a green salad and the same white wine usee in the cooking.
GREEK FISH SOUP - KAKAVIA
A lovely fish soup.
1 kg scorpionfish, scaled gutted and thoroughly washed
1 squid, trimmed eyes and mouth removed thoroughly washed and thickly sliced
500 g (1 lb) potatoes, peeled
300 g (10 oz) courgettes, scraped and thickly sliced
200 g (7 oz) carrots peeled and thickly sliced
1 large onion, peeled and coarsely chopped
1 tomato, peeled and cubed
3-4 tbsp olive oil
Salt and freshly ground black pepper
2 kg (4 lb) 8 1/2 cups water
Boil the potatoes, carrots, onion, tomato, salt and pepper for 25 minutes. Add the courgettes, the celery and the fish and simmer gently fir10-15 minutes or until the fish flakes when tested with a fork. Add the juice of 2 lemons, pour in the olive oil and simmer for 3 minutes more.
Bone the fish and cut it into bite-sized pieces and transfer into the soup. Simmer for 2 minutes more and serve in hot soup bowls with a little mayonnaise if you wish.
POTATO SALAD WITH TUNNY FISH
A delicious dish.
2 kg (4 lb) potatoes, washed, boiled with coarse salt for 30-40 minutes
2 tins smoked tunny fish
2 lemons, the juice
Zest of 1 lemon
4 tbsp vinegar
2 tbsp capers, soaked overnight to remove extra salt
1 large onion, peeled and finely chopped
1 tbsp honey
1/2 cup chopped parsley
200 gr (1 tub) Greek yoghurt
1 tsp coriander seed powder
1 liqueur glass olive oil
Salt and freshly ground white, green and red pepper to taste
Cool the potatoes, peel them and cut them into chunks. Season with salt, pepper and chopped onion and reserve until the tunny fish sauce is prepared.
Place the yoghurt, tunny fish, olive oil, chopped parsley, capers, lemon juice and zest and the vinegar which is mixed with the honey. sprinkle with the coriander powder and toss well together.
On a pretty dish, mix the potatoes with the tunny fish sauce and sprinkle with multicoloured pepper and toss well together. Cover the potato salad and place in the fridge, overnight because it becomes tastier and more aromatic the next day.
Serve garnished with parsley.
ORZO WITH SHRIMPS
I have no words for this dish.
500 g (1 lb) shrimps
500 g (1 lb) medium-sized orzo
80 ml of olive oil
1 1/2 courgette scraped and diced
1 1/2 carrot, peeled and diced
1 onion, peeled and grated
1 spring onion, trimmed and finely sliced
2 garlic cloves, peeled and minced
1 fennel bulb trimmed and finely chopped
1 cup finely chopped parsley
1 cup finely chopped chives
Half of each red, yellow and orange bell peppers finely chopped
2 litres (8 1/2 cups) bisque stock
80 g (2.8 oz)n butter, cubed
100 g (3.5 oz) Parmesan
125 ml (1/2 cup) ouzo
Salt and freshly ground black pepper to taste
Shell and devein the shrimp and saute the vegetables in this order: carrots, courgette, pepper, and fennel bulb, after a minute add the onions, the shrimps and the garlic and sprinkle with salt and pepper to taste. Saute all together for two minutes and pour in the ouzo. When the alcohol evaporates remove the shrimps for the heat and cover to keep warm.
Add the orzo to the pan and pour over the bisque stock, in small doses, over medium heat, stirring constantly. Boil about 15 minutes adding salt and pepper if necessary. The orzo must still be a little runny. Return the shrimps and remove the pan from the heat. Finally, add the Parmesan and the butter and stir until the butter has melted. Serve with chopped parsley.
SPAGHETTI WITH CLAMS
TARAMA MOUSSE
A delightful taramosalata.
200 g (7 oz) white tarama
2 medium-sized lemons, the juice
Zest of 1 lemon
250 ml (1 cup) soda water
1 litre (4 cups + 1 tbsp) sunflower oil
Blend the tarama with lemon juice until smooth. Then pour in the soda water alternately with the sunflower oil in small doses until the mixture thickens into a sauce. Sprinkle with lemon zest and serve with Kalamata olives if you prefer.
BOILED COD WITH GARLIC SAUCE
A favourite Greek dish with a light touch.
1 kg (2 lb) cod, scaled, gutted and thoroughly washed
Garlic Sauce
10 garlic cloves, peeled
500 g (1 lb) walnuts
2 slices of bread soaked in water and squeezed dry
62.5 ml (1/4 cup) olive oil
1 tbsp honey diluted in
4 tbsp vinegar
The juice of 1 lemon
Boil the cod in salted water with an onion, a slice of ginger, 2 carrots, a sprig of celery for about 12 minutes until tender. Skin and bone the fish, cut it into serving pieces and place it on a serving dish, keeping the stock for fish soup.
Meanwhile, prepare the garlic sauce. Blend the garlic cloves with the lemon juice, the vinegar/honey mixture and a pinch of salt. Add the olive oil in a fine stream and add the walnuts and bread and blend until a thick paste is formed. Place in a bowl
Serve the fish accompanied with the garlic sauce.
TURBOT SALAD
George Saroukos is a captain fisherman from Naxos. He was chosen by the famous chef Anthony Bourdain to turbot salad on his cooking show.
1 kg (2 lbs) turbot, scaled, gutted thoroughly washed and boiled with an onion, carrot and celery and cut into serving pieces.
2 spring onions, trimmed
2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
(Whip until thick)
Chopped parsley
1 sprig of parsley for garnish
ish and place in on a dish. Whip the olive oil with the lemon juice and mustard, until thick. Taste and add a little salt, if necessary. Sprinkle with chopped spring onions, chopped parsley and drizzled with olive oil and lemon dressing and garnish with parsley.
FRESH COD WITH AMARANTH
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| Amaranth - Vlita |
A lovely dish.
1 kg (2 lb) cod, skinned and boned
1 kg (2 b) amaranth, blanched for 2 minutes and strained
3 tbsp olive oil
250 ml (1 cup) good white wine
1 onion, peeled and grated
2 tbsp chopped fennel leaves
Saute the onion in 1 tbsp olive oil for 2-3 minutes. Add the amaranth and cook for-3 minutes more. Add the cod, the remaining olive oil and the wine and simmer, covered for 15-20 minutes.
Serve with a green salad and the same white wine usee in the cooking.
GREEK FISH SOUP - KAKAVIA
A lovely fish soup.
1 kg scorpionfish, scaled gutted and thoroughly washed
1 squid, trimmed eyes and mouth removed thoroughly washed and thickly sliced
500 g (1 lb) potatoes, peeled
300 g (10 oz) courgettes, scraped and thickly sliced
200 g (7 oz) carrots peeled and thickly sliced
1 large onion, peeled and coarsely chopped
1 tomato, peeled and cubed
3-4 tbsp olive oil
Salt and freshly ground black pepper
2 kg (4 lb) 8 1/2 cups water
Boil the potatoes, carrots, onion, tomato, salt and pepper for 25 minutes. Add the courgettes, the celery and the fish and simmer gently fir10-15 minutes or until the fish flakes when tested with a fork. Add the juice of 2 lemons, pour in the olive oil and simmer for 3 minutes more.
Bone the fish and cut it into bite-sized pieces and transfer into the soup. Simmer for 2 minutes more and serve in hot soup bowls with a little mayonnaise if you wish.
POTATO SALAD WITH TUNNY FISH
A delicious dish.
2 kg (4 lb) potatoes, washed, boiled with coarse salt for 30-40 minutes
2 tins smoked tunny fish
2 lemons, the juice
Zest of 1 lemon
4 tbsp vinegar
2 tbsp capers, soaked overnight to remove extra salt
1 large onion, peeled and finely chopped
1 tbsp honey
1/2 cup chopped parsley
200 gr (1 tub) Greek yoghurt
1 tsp coriander seed powder
1 liqueur glass olive oil
Salt and freshly ground white, green and red pepper to taste
Cool the potatoes, peel them and cut them into chunks. Season with salt, pepper and chopped onion and reserve until the tunny fish sauce is prepared.
Place the yoghurt, tunny fish, olive oil, chopped parsley, capers, lemon juice and zest and the vinegar which is mixed with the honey. sprinkle with the coriander powder and toss well together.
On a pretty dish, mix the potatoes with the tunny fish sauce and sprinkle with multicoloured pepper and toss well together. Cover the potato salad and place in the fridge, overnight because it becomes tastier and more aromatic the next day.
Serve garnished with parsley.
ORZO WITH SHRIMPS
I have no words for this dish.
500 g (1 lb) shrimps
500 g (1 lb) medium-sized orzo
80 ml of olive oil
1 1/2 courgette scraped and diced
1 1/2 carrot, peeled and diced
1 onion, peeled and grated
1 spring onion, trimmed and finely sliced
2 garlic cloves, peeled and minced
1 fennel bulb trimmed and finely chopped
1 cup finely chopped parsley
1 cup finely chopped chives
Half of each red, yellow and orange bell peppers finely chopped
2 litres (8 1/2 cups) bisque stock
80 g (2.8 oz)n butter, cubed
100 g (3.5 oz) Parmesan
125 ml (1/2 cup) ouzo
Salt and freshly ground black pepper to taste
Shell and devein the shrimp and saute the vegetables in this order: carrots, courgette, pepper, and fennel bulb, after a minute add the onions, the shrimps and the garlic and sprinkle with salt and pepper to taste. Saute all together for two minutes and pour in the ouzo. When the alcohol evaporates remove the shrimps for the heat and cover to keep warm.
Add the orzo to the pan and pour over the bisque stock, in small doses, over medium heat, stirring constantly. Boil about 15 minutes adding salt and pepper if necessary. The orzo must still be a little runny. Return the shrimps and remove the pan from the heat. Finally, add the Parmesan and the butter and stir until the butter has melted. Serve with chopped parsley.
ASTAKOMAKARONADA
A delightful dish.
Most Greek islands have their own version of “astakomacaronada”, this is one of the best.
2 lobsters, 1 kg (2 lb) each, halved lengthwise and cleaned,
claws and legs removed and set aside
4 tbsp olive oil
2 large onions, finely chopped
Salt and freshly ground black pepper
2 liqueur glasses brandy, heated
500 ml (2 cups) dry, white wine
1 kg (2 lb) ripe tomatoes, halved, seeded, grated, skins
discarded
1 tsp or more sugar
1/8 tsp Cayenne pepper
500 g (1 lb) spaghetti, boiled in salted water until al
dente, sprinkled with olive oil and kept warm
1 tbsp or more chopped parsley
Sauté the onions and
garlic until soft. Remove from the heat
and set aside.
Season the lobsters with salt and freshly ground black
pepper and place the in the saucepan the flesh touching the bottom of the
pan. Add the claws and legs and cook
briskly for about 5 minutes, until their shell change colour. Then pour in the hot bandy and flame. Add the wine, tomato, sautéed onion and
garlic, a pinch of salt and the Cayenne pepper.
Stir will without disturbing the lobster halves, cover the saucepan and
simmer very gently for 20-25 minute, shaking the saucepan occasionally.
With a slotted spoon arrange the lobster on a heated serving
dish. Remove the meat from the lobster
halves and cut them into bite-sized pieces and place them back into their
shells. Also, crack the claws and legs,
extract the meat, add them to the lobster shells and keep hot.
Reduce the sauce until thick, taste for seasoning and
correct with salt pepper and sugar, if necessary. Add the spaghetti to the sauce and simmer for
a few minutes more. Place the spaghetti
in a heated serving dish, arrange the lobster halves attractively on top and
sprinkle with parsley and freshly ground black pepper.
SPAGHETTI WITH CLAMS
Spaghetti with clam sauce.
5 tbsp olive oil
2 garlic cloves, finely chopped
250 ml (1 cup) clam broth
250 ml (1 cup) dry, white wine
Water
500 g (1 lb) spaghetti
Water
Salt
30 g (1 oz) butter, softened
36 small hardshell clams, shelled
2 tbsp chopped fresh parsley
Salt and freshly ground black pepper to taste
Sauté the chopped garlic in olive oil, over moderate heat,
stirring constantly for about 30 seconds.
Pour in the clam broth and the wine and boil briskly over high heat,
until the foam disappears, and the liquid has reduced by ¾ cup. Remove from the heat and set aside.
Boil the spaghetti in salted water for 7-12 minutes,
stirring gently to prevent the spaghetti strands from sticking to each other. When the spaghetti are cooked "al dente", drain and transfer them to a large, heated serving
bowl and toss with the soft butter.
Bring the sauce in the saucepan to the boil, over high heat, and
add the clams and simmer, turning
them constantly for 1-2 minutes. Then
pour the clams and sauce over the spaghetti, sprinkle with chopped parsley and
toss together with two large forks until the ingredients are well mixed. Taste
and season with salt and white pepper.
Serve immediately.
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| Irises by Van Gogh |
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