In Sant Feliu de Guixols, guests at our vacation rentals can enjoy the freshest fish daily

There is an abundance of fish and seafood on the Costa Brava so you will be spoiled for choice.

Here we set out some of the local fish with ideas on how to eat them. Please note that we use the Catalan names followed by Castilian if different. Click on the images for a larger picture and perhaps a little more information.

Enjoy!

 

Hake – Lluç

Lluç(“lyoos”), merluza (Sp), hake is fabulous. You can have it whole or sliced into steaks like this one. A whole one about nine inches long will do in the oven, wrapped in foil, in about 20 minutes at something like 200 degrees.

Lluc can be enormous. Just pick the size you want..

 

Turbot – Turbó

Turbot is our favourite fish – pricey but worth it. You can feel the goodness as you eat in. We like it plain pan fried.

 

Rap, rape

Rap or rape (Sp “rappay”), monkfish is also great. This one is done in the oven with potatoes, onions and tomatoes (a l’antiga). If you do it like this a tip is to get the potatoes and onions etc going for quite a while before adding the fish.

But you can get it sliced into butterflies and just fry it with some garlic…very, very quickly – that’s the secret. Or dust in flour and do the same.

 

Barat

Barat, is a blue fish (peix blau (“peysh blaw”)), some kind of mackerel. It is in season in June/July and is lovely. Cook like Mackerel. In Sant Feliu there is a festival of Blue Fish in early Summer and many restaurants participate.

 

Less well known local fish

But also look out for some of the strange looking and sounding fish which are much much less expensive and very tasty indeed. See what you can find in the market and in bars and restaurants.

 

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