Both the fish and seafood caught and served in Galicia is sumptuous. The finest I have tasted in Spain. This meal, which mixes turbot with some local seafood, was served to me in a restaurant in Pontevedra. Turbot is plentiful in Galicia. It is a flat fish that is found in shallow waters, close to shore, in the Mediterranean and north Atlantic seas. It's bright white flesh stays that way when cooked. The shrimp and scallops are a bit special in Galicia and this dish also benefits from including some lovely, local Albarino wine.

Ingredients

  • 1 kilo of turbot, skinned and boned
  • 8 pilgrim scallops
  • 125 ml of Albarino white wine from Galicia
  • 12 bay scallops
  • 20 peeled shrimp
  • 2 onions, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 tomato, skinned and finely diced
  • 2 tablespoons of olive oil
  • Salt
  • Pinch of hot paprika

Preparation

Sweat the garlic, onions and tomato in the olive oil for 10 minutes. Season with salt and paprika.
Lay the turbot in an earthenware baking dish. Place the scallops and shrimp on top. Spoon on the onion mixture and pour over the wine. Bake for around 20 minutes in a preheated oven at 180 Celsius or gas mark 4.