Preparation

Clean the fish and chop it. Season the pieces with salt and pepper and lemon juice. Let it sit for half an hour.
Next heat the oil in a pot and brown the fish pieces on both sides careful of not sticking them together.

Once they are cooked, remove them from the flame. In the same oil (if there is none left add a little more), fry the cloves of garlic whole and remove them once they are browned.

Mash the garlic with the tomato and parsley and place everything in a pot. Cook the mix for a few minutes. Add the peppers and the wine.

Simmer until the liquid reduces to half, approximately 7 minutes. Place the pieces of fish in a pudding mold and spread the mix of garlic and tomato. Serve hot.

Preparation

Melt the butter in a saucepan. Add the vegetables and fry them. Chop the shellfish and add it to the pan.
Add the brandy and flambe.

Add the tomato sauce, wine, mustard and white sauce* to the shellfish and the vegetables. Bring to a boil. Add the cream and parsley and a little of cayenne.

You can also add salt, pepper and lemon juice to taste.

*For the white sauce:
Prepare white sauce by melting butter in a saucepan ovwe low flame; add the flour and salt. Mix well and pour the milk gradually.

Preparation

Mince the tomato, onion and pepper, stirfry them in oil. Add a little of water, then the diced carrot and potato, the tomato puree and oregano.

Cover and let it simmer for 20 minutes. Add the tuna, salt and pepper and cover it again for 15 minutes.

Preparation

Scald the tomatoes for 2-3 minutes in boiling water. Peel them and mince them. Peel and mince the onion; wash the leek and mince it. Peel the zucchini and mince it.

Heat the oil on a pan and saute the leek and onion until it is transparent. Add the tomatoes, zucchini, salt, pepper, sugar and a sprig of tarragon. Fry everything over low flame until it losses the excess liquid.

Place plenty of water with salt in a pot over flame and once it begins boiling, add the lobster and cook them for 10-12 minutes, depending on how thick it is.

Allow cooling and peel them. Serve the lobsters with the vegetables.

Preparation

Cover the chickpeas with water and leave them soaking overnight in a warm place. Strain them, cover them with fresh water, bring to the boil and let them simmer for 1.5 hours or until they are tender.

Strain them but set aside the cooking liquid. Fry the onion, sardines and garlic in oil over medium flame in a pan.

Meanwhile, scald the beet in part of the water used to cook the chickpeas. Remove the garlic (or not, as you wish) from the onion and sardines and add the chickpeas, beet (with half a cup of water), tomatoes, salt and pepper.

Simmer for 3 hours, adding a few tbsp of the chickpea liquid if there is too little broth.

Place a slice of toast on each soup plate, pour the stew and serve it with the cold olive oil where you simmered the rosemary for 10-15 minutes.

A large plate of herbs or bitter vegetables such as endives or dandelion are excellent side dishes for this plate, especially if they are mixed with lemon juice and herb scented olive oil.

Preparation

Slice the onion and fry it in oil, over low flame, until they are browned. Add the flour and stir until it is half toasted.

Add the wine, pepper, bay leaf and tuna cut in fourths. Cover with water and simmer in an earthenware pot for 15 minutes until the tuna is done. Rectify the salt and serve.