RANXOS I XEFLES

Quite a few books are published on the cuisine of fish on the Costa Brava. But they almost always talk either about the cuisine of the restaurants or about their authors. What the fishermen say has rarely been heard. But these, logically, are the ones who know more about fish and how to cook it. In fact, they have taught the great chefs. This book, precisely, starts from conversations with fishermen that have taken place for at least forty years, and in which they talk about their life, the boat, the fishing systems and their experiences.
In this book, we focus on food through what fishermen say, the species of fish from our coast and the recipes they explain. Recipes explained step by step, with all the variants, both from informative fishermen and recipes from other regions, creating a unique corpus of seafood cuisine that will make us want to start cooking, while discovering fish that we do not know or know little or, simply, it informs us of a world that represents an immense cultural and culinary contribution.