Scallops Roasted in the Half Shell
This is a lovely little recipe for scallops that is quick and easy and sure to impress your guests.
This stew is made all over Livorno. Intrigued, we took a trip to taste it and work with one or two chefs to see it being made. Of course the fish are slightly different there but what we loved was the richness of the dish through long cooking and the use of tomatoes and red wine. Naturally we have changed a little of what we learnt and it’s now a dish that never leaves the menu – everyone loves a fish stew!
Cod with Bottarga Butter
We love bottarga. It is the roe of grey mullet that has been salted and dried. We buy soft ones from Greece and harder ones from Sardinia. The flavour is very particular and ranges from being a bit ‘cheesy’ tasting when they are poorly produced to being salty and saline-like, just uncovered by the tide, like rocks with seaweed clinging to them. We use this butter on steak as well, it’s good!
Gamberi Rossi al Sale
(Grilled Red Prawns) Our coastline isn’t blessed by a huge variety of prawns, but what we have are very good. However, we do miss the taste of the deepwater red prawns found off Sicily and in the Mediterranean around the Balearic Islands, particularly those caught at Port de Sóller in Mallorca. The flavour of these prawns is rich and Mitch tells us that he often sits waiting for the boats to return to port for a chance to buy a few kilos of them. We have actually managed to buy some very good frozen ones, so now he’s happy – nearly!