Comments on: Cuisine from Spain Podcast no.3 – Pure de Verduras and Lubina al Horno

By: Marina

Marina — Sun, 27 May 2007 08:25:16 +0000

Perfecto Dana!!!
Si el pescado es fresco no necesitas muchas especies para que tenga un sabor fantástico.

¡Pásalo bien en Arenys de Mar!

Marina.

By: Dana

Dana — Sat, 26 May 2007 20:38:22 +0000

Gracias por la receta. Cada verano mi esposo y yo vamos al piso de su familia en Arenys de Mar (norte de Barcelona). Me encanta ir al mercado y ver la comida fresca pero nunca compro más que fruta porque no hay mucho en la cocina–especies, sartenes, etc. Pero ahora con esta receta tan sencilla voy a tratar de cocinar este verano.

By: Marina

Marina — Fri, 07 Apr 2006 15:19:01 +0000

Sorry Duh car is there something that you want to ask about the recipie??? I don’t understand your comment very well.

If the doubt is about olive oil… for me it’s difficult to measure olive oil by tablespoons because in spain we drizzle it generously and a tablespoon doesn’t mean much to me!

To serve it I always use an ACEITERA which is very useful because it allows you to drizzle the oil thinly more or less covering the whole dish… I think I’ll have to write a post about using an aceitera and some pictures (coming soon).

On the other hand if you want to know how to cut the onion it is sliced thinly like the potatoes (you can have a look at the picture).

By: DUH CAR

DUH CAR — Fri, 07 Apr 2006 13:02:03 +0000

Then peel and slice both the potatoes and the onions, need to say thinly slice so that they will cook quickly and sounds like the onions are diced

drizzle some olive oil on top I think you said about a tbsp.

By: Ben

Ben — Wed, 05 Apr 2006 19:25:19 +0000

Que buena idea, me encanta el pescado, y si se cocina tan fácilmente no voy a dudar en probarlo. Espero que sigas proponiéndonos ideas tan interesantes como esta. Un beso