Recipes by Beatriz Sotelo

Course Galician Cuisine: Fish and Seafood

Hake with bean stew and Codium emulsion

Course Galician Cuisine: Fish and Seafood

Turbot with squid tagliatelle

Course Galician Cuisine: Fish and Seafood

Monkfish at low temperature, celeriac and seeds

Course Galician Cuisine: Fish and Seafood

Bordalesa Lamprey

Course Galician Cuisine: Fish and Seafood

Wild sea bass, cauliflower and razor

Course Galician Cuisine: Fish and Seafood

Limeña scallop

Course Galician Cuisine: Fish and Seafood

Spider Crab salpicon with bimi

Course Galician Cuisine: Fish and Seafood

Zamburiña with vegetable vinaigrette

Course Galician Cuisine: Fish and Seafood

Galician pickled mussel with miso paste

Course Galician Cuisine: Fish and Seafood

Oyster au gratin

Course Galician Cuisine: Fish and Seafood

Cooked barnacles

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