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Fish and sea foods

Steamed sea bream

  • 2 medium sea bream
  • 1 tablespoon margarine
  • 16 medium mushrooms
  • 1 green pepper
  • 4 medium tomatoes
  • 1 teaspoon salt
  • 1/3 glass dry white wine
  • 2 tablespoons cream
  • 1/2 lemon
  • 1 bay leaf
PREPARATION: Wash and dry the mushrooms thoroghly, trim the stalks. Slice the green pepper into rings, pell the tomatoes, scoop out their seeds and cube. Peel the lemon and slice in thin layers.

Melt the margarine over moderate heat, when it starts to sizzle add the mushrooms and pepper, stir continuously for 2 minutes. Add the tomatoes and salt and stir for one or more minutes. Add the wine and cook for one more minute. Remove the pan from the heat, add cream and stir. Place the sea bream in a deep pan and pour the tomato sauce over. Place the sliced lemon and bay leaf on top, cover and cook for 20 minutes on moderate heat. Serve.


Sardines in vine leaves

  • 1000 gr. sardines
  • 20 vine leaves
  • 1 large lemon (juice)
  • 1 bunch parsley
  • salt
Scrape pff the scales of the fish, gut and wash, then sprinkle with salt, wrap each fish with a vine leaf and put to one side. Line the grill where the fish will be cooked, with vine leaves, and brush the leaves with olive oil. Wrap each fish separately in a vine leaf. After an hour, place the wrapped fish on the bed of leaves and put the remaining leaves on the fish. Grill both sides over moderate heat. After the fish are cooked put on plate, pour the mixed olive oil, lemon juice and choppglass chopped parsley sauce over and serve.


Grey mulley pilaki

  • 1000 gr. grey mullet
  • 1/2 glass olive oil
  • 2 medium onions
  • 3 small yellow potatoes
  • 3 small celeriac
  • 5 gloves of garlic
  • 1 lemon (juice)
  • 1 bunch parsley
  • 2 medium tomatoes
  • 1/2 tablespoon salt
Put the sliced onions and 1/4 glass of olive oil into a saucepan and begin to saute. After 5 minutes add 3 glasses water and cook for 20 minutes until the onions become like a puree and leave aside.

Peel the potatoes, put them in a bowl with the celeriac, carrots cut into two lengthways, adn then the garlic chopped small, and the tomatoes (chopped into small pieces). Spread this over the prepared onion mixture, cover and cook for 20 minutes over medium heat. After gutting and cleaning the fish, slice it into circles that are 5 cm thick. Add the fish to the vegetable mixture with the 1/2 tablespoon salt and the rest of the olive oil. After cooking for 15 minutes over a fairly high heat, add lemon juice and parsley. Remove the pan from the oven and serve after it has cooled down.


Stuffed mackerel

  • 6 very large mackerel
  • 1 glass olive oil
  • 1 bunch parsley
  • 1 bunch dill
  • 2 teaspoons black pepper
  • 1/2 teaspoon cinnnamon
  • 1/2 teaspoon allspice
  • 25 gr. black currants
  • 25 gr. pine nuts
  • 1/3 glass ground walnuts
  • 4 onions
  • salt
  • 1/2 glass flour
  • 4 eggs
  • 250 gr. breadcrumbs or semolina
  • 1 1/4 glasses olive oil
Gut the mackerel. Wash well. In order to loosen the flesh do a squeeze-release motion with two fingers in an upward direction several times. In order to break the bones move it right and left exactly 1/4 inch over theri tails, then break the same bone also from right below their heads, then by holding the bone from its head part pull it out by moving ir right and left, now the fish bone is removed. Squeeze the fish gently in order to remove the flesh without tearing the skin, and remove the flesh from the tail to the head; leaving only the skin (to be stuffed afterwards). Ckeck the flesh for any small bones, then chop the flesh with a sharp knife. Put 1 glass olive oil and grated onions into a pan and saute until the color of the onions changes. Add ground walnuts, pine nuts, currants, cinnamon, black pepper, allspice, and a pinchof salt along with the chopped flesh into the pan. Cook over moderate heat for 5 minutes and stir. Just before removing the pan from the heat, add chopped parsley and dill. Stuff the fish while the filling is still hot. Flour both sides of the fish, roll in beaten egg, then roll in breadcrumbs or semolina and put in a frying pan in which th eolive oil has been heated beforehand. Fry both sides, remove from the frying pan and drain away excess oil. Allow the mackerel to cool and then put on a serving plate.


Poached anchovies

  • 1000 gr. fish
  • 1/4 glass olive oil
  • 1 lemon
  • 1/2 bunch parsley
  • 1/2 bunch dill
  • 1/2 tablespoon salt
  • 1/2 teaspoon black pepper
After gutting the fish,lay it in a shallow pan. Add olive oil, black pepper, salt, chopped parsley, chopped dill, lemon (sliced) and the necessary amount of water to cover the fish. Cover the pan and cook for 10 minutes on a moderate heat. REmove from heat and serve.

This poaching can be done with fish such as horse mackerel ans striped mullet. All are equally appetizing. During the periods when the fish has a lot of fat there is no need to add olive oil.


Schrimps flavoured with garlic and butter

  • 15 large shrimps
  • 8 tablespoons butter
  • 2 bay leaves
  • 1/2 glass vinegar
  • 15 cloves of garlic
  • 12 slices bread
  • 1/2 teaspoon red pepper
  • 2 teaspoons salt
Remove the heads,shells and black veins of the shrimps, make a 3cm, cut diagonally into the top section. Boil 4 glasses of water, bay leaves, vinegar and salt in a pan. One by one put the shrimps into the pan, boil for 4 minutes and take them out.

Melt the butter with chopped garlic and 1 teaspoon salt in a pan. Put the shrimps in the pan, pour in a glass of water in which the shrimps were boiled and cook for 15 minutes.

Sprinkle shrimps with red pepper and serve along with toasted bread slices and garlic sauce.


Small baked bass

  • 4 small bass weighing 250 gr. each
  • 1 onion
  • 1 fresh carrot
  • 50 gr. mushrooms
  • 3 big tomatoes or 1 1/2 tablespoons tomato paste
  • 1/2 glass white wine
  • 2 1/2 tablespoons olive oil
  • 2 tablespoons margarine
  • 1/2 glass water
  • 1 pinch red pepper
  • salt
After gutting and cleaning the fish, place it in a baking dish. Peel and slice the onion and carrot thinly, put into a saucepan with olive oil, and margarine, saute for a while. If tomatoes are used, skin and slice the tomatoes, scoop out the seeds and add to the oil. Cook until the tomatoes reach the consistency of tomato sauce. Add chopped mushrooms and cook. Later season with white wine, wwater, red pepper and salt, and boil without covering until the sauce thickens. Pour the sauce over the fish in the baking dish. Bake in medium hot oven which is heated from the bottom. Bake for 15 minutes.Place on a plate and serve.


Salted tunny

This is an appetizin fish, pickled in brine, made especially in winter during the fatty periods of large bonito and sometimes shortfinned tunny.


  • 5-10kg large bonito
  • salt
Cut the head and tail off the fish. After gutting and cleaning the fish, slice the remaining parts into circles that are 7-8cm in diameter. Remove the marrow of the fish from its backbone with a long stick, Wash fish and put into a strainer. Wait for 5-6 minutes until the water drains away. Roll the drained fish in salt, lay pieces in a clean oil can. Sprinkle with enough salt to cover each layer of fish. After all the fish has been used, sprinkle again with salt, cover witha wooden lid and put a stone over the lid as a weight. Put in enough water so that it will cover up to 2 inches over the stone and drape cloth over with the corners tied tightly to fit the tin. After three days open the cloth and remove with a spoon the layer of oil which is floating over the water. Do this every three days. Repeat for 1.5-2months. Salted tunny is appetizing when it has a pink-white color, is soft when eaten and can be slice easiliy.


Mussel pilaki

  • 80 large mussel (without shells)
  • 1/2 glass olive oil
  • 2 medium onions
  • 1 small celeriac
  • 1 large tomato
  • 1 large potato
  • 2 medium carrots
  • 4 glasses water
  • 1 teapoon sugar
  • 1 teaspoon salt
  • 6 cloves of garlic
  • 1 bunch chopped parsley
Cut the hairs from the mussels. Slice the onions thinly. Screape the carrots and dice the celeriac and potatoes. Skin and slice the tomatoes.

Bring the water to the boil in a pan, blanch the mussels for 3-4 minutes. Drain the mussels, keeping only a glass of water in which they were blanched . Saute onions in olive oil in a pan. Add the prepared carrots and saute for 2 more mintes. Add the potato, tomato,celeriac, garlicm the glass of mussel water, sugar and salt. Cook for half an hour. After half an hour the vegetables will have absorbed some of the water and become tender. Ad the blanched mussels and chopped parsley, mix together. Remove from heat and allow to cool. Afterwards put on a plate and serve.


Kiln-dried oysters

  • 18 oysters
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 glass white wine
  • 1 bunch chopped parsley
  • salt
Washthe oysters and put them into a pan. After 2-3 minutes their shells will open up. immediately remove the flesh. Melt the butter in a pan, add flour and saute for 2-3 minutes. Add wine and a pinch of salt and cook over low heat for 8-10 minutes. Chop the parsley and add it to the sauce. Place the oysters inside their shells and place them on a baking tray. Pour the prepared sauce over. Cook in moderate hot oven for 10-15 minutes, serve cold orhot according to taste.



  • 1/2 liter milk
  • 1 glass flour
  • 50 gr. margarine
  • 1 bunch parsley
  • 1 kg. sea bass or tuna
  • 1 carrot
  • 1 bay leaf
  • 1 celery
  • 3 eggs
  • 1 lemon juice
  • 100 gr. breadcrumbs
  • 1 pinch ground black pepper
  • 1/2 glass olive oil
  • 1 pinch allspice
  • salt
Melt the margarine in a pan, add 1/2 glass flour and saute for 2 minutes while stirring. Add a pinch of salt to the milk and add this milk gradually to the pan while stirring very rapidly at the same time so that flour and margarine absorb the milk. Cook until the mixture becomes like a pudding. Scrape off the scales do the fish and gut. Cut off the heads and fins, wash well then drain. Place in cold water to cover and add the scraped and washed carrot, bay leaf, celery leaves, lemon juice, egg whites, salt and black pepper. Place the pan on heat, blanch for 10 minutes, remove from heat and leave to cool. After removing the skins and small bones of the fish, flake the flesh. Sprinkle chopped parsley over flaked fish and mix well together, pour the prepared sauce over. Add 2 egg yolks and place the pan over moderate heat warm for 2 minutes while stirring with a wooden spoon. Brush flat surface with oil and pour the mixture over, spreading it over so that it will be half inch thick, then let it cool, afterwards from the desired shapes with a glass. Break the third egg into a procelain bowl, add a pinch of salt and beat. Flour the fishballs, using the rest of the flour, brush with the egg mixture and then roll in breadcrumbs, and put in a frying pan filled with olive oil. Fry on high temperature until brown. Place the fish balls on a plate, decorate with lemon slices and serve.


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