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Spanish farmed fish - Ideas for
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Recipe
Galician-style turbot
(Rodaballo a la gallega)
Difficulty: Medium
Galician-style turbot. Rodaballo a la gallega. Photo by: Toya Legido/©ICEX.
Wine Match
Federico Oldenburg/©ICEX
This delicious seafood recipe really deserves a white wine full of character but with enough acidity to be refreshing on the palate. A good alternative might be an Albariño from the Rias Baixas DO that has been aged for at least three or four years in steel vats and in the bottle, to emphasize its complexity.
100 ml Spanish extra virgin olive oil
1 onions, sliced
1 red pepper, chopped
4 small potatoes, cut into cubes
2 garlic cloves
15 gr parsley
150 ml white wine
1 turbot, clean and cut into 8 pieces
100 gr frozen peas
4 preserved white asparagus from Navarre
3.5 fl. oz Spanish extra virgin olive oil
1 onions, sliced
1 red pepper, chopped
4 small potatoes, cut into cubes
2 garlic cloves
0.5 oz parsley
5.25 fl. oz white wine
1 turbot, clean and cut into 8 pieces
3.5 oz frozen peas
4 preserved white asparagus from Navarre
0.375 cup Spanish extra virgin olive oil
1 onions, sliced
1 red pepper, chopped
4 small potatoes, cut into cubes
2 garlic cloves
15 gr parsley
0.625 cup white wine
1 turbot, clean and cut into 8 pieces
0.375 cup frozen peas
4 preserved white asparagus from Navarre
Heat the Spanish extra virgin olive oil in a saucepan and sauté the onion and the red pepper for 5 minutes. Add the potatoes and sauté with the rest of the vegetables. Place the garlic and the parsley in a mortar and crush together to form a paste called “majada”. Add the white wine, mix carefully and reserve.
When the potatoes are well sautéed, place the pieces of turbot on top of them, add the “majada” and cook over a very low heat for 25 minutes. Meanwhile, boil the peas in plenty of salted water. Once they are ready, drain them and add them to the fish. Cook the fish for a further 2 minutes. Season with salt and serve.
Preparation by: Sonia Fuentes/©ICEX
Garnish with some white asparagus from Navarre.
Energy (kcal): 441
Energy (kJ): 1,845
Protein (g): 33.7
Fat (g): 21.8
Carbohydrates (g): 27.3
Fibre (g): 5.7
Selenium (μg): 65.1
Phosphorus (mg): 464.6
Vitamin B12 (μg): 3.4
Information provided by: The Spanish Nutrition Foundation (FEN)
