SEAFOODIE

Istanbul

Growing up in Istanbul at the junction of two very rich seas, Marmara and Blacks Sea and being part of a family that best pass time is fishing made me a diligent seafood lover. Gutting fish right there and then and cooking it on board was part of my life from the age of six. Anything coming out of the sea would be in food status in my mind. Traveling often to South East Asia and Southern Europe in my early years had only helped my passion for seafood to grow up with me.

So here are some recipes that even thinking of them makes me salivating.

 

SARDINE BRUSCHETTA

-4 slices of Italian ciabatta

-1 tins of sardines, skinless and boneless in olive oil preferably

-2 medium pickled gherkin, finely chopped

-1 brig of scallion, finely chopped

-1 tsp finely chopped dill

-1 clove of garlic                                                                                                            Nice, South of France

-salt and pepper to taste

         Grill the slices of bread until golden brown. Drain the sardines and save the oil. Mix the gherkins with the herbs. Brush the slices with raw garlic. Halve the sardines and place on the ciabatta and sprinkle with herb and gherkin mixture. Drizzle the drained oil lightly on the bruschettas.

                                                                                                                                                  Mussels of the Dune,

                                                                                                                                                  Capetown

MOULE MARINIERE

-24-30 mussels

-4 cloves of garlic, minced

-1 small onion, minced

-1 cup of white wine

-2 tbs good olive oil

-1 bay leaf

-1 tbs chopped parsley

-salt and pepper to taste

          Wash and clean the mussels. Heat the olive oil in a deep pan and sauté the onions until soft without browning them. Add the garlic and the mussels and stir gently, and cook for 4mn. on a gentle heat with the lid on. 4 mn. later add the white wine, salt and pepper, turn the heat up and cook for another 4mn. (no lid this time)  Sprinkle with parsley and serve hot or cold with garlic bread.

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