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Recipes by Beatriz Sotelo
Course Galician Cuisine: Fish and Seafood
Hake with bean stew and Codium emulsion
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Course Galician Cuisine: Fish and Seafood
Turbot with squid tagliatelle
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Course Galician Cuisine: Fish and Seafood
Monkfish at low temperature, celeriac and seeds
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Course Galician Cuisine: Fish and Seafood
Bordalesa Lamprey
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Course Galician Cuisine: Fish and Seafood
Wild sea bass, cauliflower and razor
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Course Galician Cuisine: Fish and Seafood
Limeña scallop
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Course Galician Cuisine: Fish and Seafood
Spider Crab salpicon with bimi
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Course Galician Cuisine: Fish and Seafood
Zamburiña with vegetable vinaigrette
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Course Galician Cuisine: Fish and Seafood
Galician pickled mussel with miso paste
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Course Galician Cuisine: Fish and Seafood
Oyster au gratin
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Course Galician Cuisine: Fish and Seafood
Cooked barnacles
See recipe
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