Today begins a blessed and sacred weekend for all Christians in the world. Thinking of you we are coming up with some fish recipes for this very special date.

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Cod risotto


1 large, tender leek in thin slices

1 large chopped onion

5 tablespoons of olive oil

500 g of cod in strips

3 ripe tomatoes without skin and chopped seeds

100 g of coarsely chopped green olives

Salt and black pepper

2 cups of arboreal rice tea

½ cup of dry white wine

1.5 to 2 liters of boiling fish stock

3 tablespoons chopped parsley

Method of preparation

Saute the leeks and half of the onion in 3 tablespoons of the oil over medium heat until they wilt. Add the cod and fry for 1 minute. Add the tomatoes, lower the heat and cook for 10 to 15 minutes, stirring occasionally, until the sauce is thicker. Outside the fire, add the olives. Adjust the salt and season with pepper to taste.

Reserve. In another pan, sauté the other half of the onion in the remaining oil until it wilts. Add the rice and fry for 1 minute.

Drizzle with wine and let it evaporate. Add 1 ladle of boiling broth and cook, stirring constantly, until the liquid is dry. Pour 1 more ladle of broth and repeat the procedure.

After adding half the stock, add the cod stew and continue cooking, incorporating the remaining stock and stirring well with each addition, until the rice is creamy and al dente (cooked, but firm and moist). Sprinkle the parsley and serve immediately.

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Roasted tilapia with vegetables


500g of pink potatoes (small, cut in half)

1 yellow pepper (small, diced)

4 cloves of garlic (finely chopped)

2 teaspoons of olive oil

1/2 teaspoon salt

1/4 teaspoon of chili powder

500g cherry tomatoes cut in half

4 tilapia fillets (150g each)

1 teaspoon lemon zest

1/2 teaspoon of crushed fennel seeds

8 small chopped green olives

4 lemon bands

Method of preparation

Preheat the oven to 220 ° C. Grease a large rectangular nonstick baking dish with spray oil. Place the potatoes, peppers, garlic, olive oil, half of the salt and pepper in the pan.

Mix to season evenly and spread. Bake for 30 minutes, stirring once until the potatoes are tender. Add the tomatoes to the vegetables and mix.

Arrange the fish fillets on top, sprinkle the lemon zest, fennel seeds and season with the remaining salt and pepper. Bake for 10 to 12 minutes, until the fish is opaque and cooked.

Divide the fish and vegetables into 4 plates. Sprinkle the chopped olives and serve with the lemon bands.

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Salmon tartare


400 g of salmon without fat and nerves, cut into cubes

1 onion cut into cubes

6 chopped capers and 4 cut into halves

Juice of 1/2 lemon

4 cherry tomatoes cut in halves

Laminated lemon for garnish

Lemon zest

Black pepper and salt to taste

Method of preparation

Mix salmon, onion, capers, pepper and salt. Reserve. Refrigerate in an individual mold for about 30 minutes. When serving, drizzle the salmon with lemon juice. Unmold and decorate with the laminated lemon and lemon zest. Serve immediately.

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Salmon with passion fruit sauce


2 passion fruit

2 tablespoons butter

1 small onion, chopped

1/2 cup chopped parsley

Salt and pepper

800g of salmon fillet

Method of preparation

Cut the passion fruit in half and place the pulp in a blender and blend for 30 seconds. Place the juice in a colander, reserve the juice and discard the seeds. Melt the butter, add the onion and sauté a little.

Add the parsley and passion fruit juice, mix and bring to a boil. Season with salt and pepper.

Cook for 5 minutes. Season the salmon with salt and pepper.

Heat a frying pan and add the oil, when it is very hot fry the salmon on both sides for just 4 minutes, on each side. Don’t turn the salmon over, put the fish on the plate and throw the sauce very hot, you can garnish it with a passion fruit seed.

Fish stuffed with tuna


1 whole fish, clean (1300g) – mullet, croaker, anchovy, etc.

1 tablespoon of salt

2 tablespoons of lemon juice


3 tablespoons of olive oil

1 large onion cut into cubes (180g)

1 small grated carrot on the thick part of the grater (60g)

1 tablespoon of chopped green scent

4 tablespoons of flour (25g)

1 can of Grated Tuna with Natural 170g

Salt and pepper

Method of preparation

Fish: Wash the fish well and season it with salt and lemon juice inside and out. Let it taste for about 20 minutes in the refrigerator.

Crubs: Heat half the oil and sauté the onion until golden. Add the carrot and the green smell. Cook over low heat until the carrot begins to cook. Add the flour and drained tuna.

Season with salt and pepper to taste. Fill the fish with this flour.

Close the opening of the fish tightly and place it on a baking sheet lined with aluminum foil (so that the fish’s skin does not stick to the baking sheet).

Cover the fish with aluminum foil and place in a medium oven (180ºC), preheated, for 30 minutes. Remove the paper, drizzle the fish with the remaining oil and continue baking for another 30 minutes or until cooked. Remove from the oven and serve immediately.



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