A Fisherman's Place - 21 Jan 2021
Pescaluna’s Global Fresh Fish Menu
Taking South Africa’s Seafood Global
Africa's Greatest Series Launching Soon
Seafood is consumed all over the world and it not only provides great commerce opportunities, but it also provides the world's prime source of high-quality protein - over one billion people rely on seafood as their primary source of animal protein.
Seafood has an endless list of benefits, and in this article, Pescaluna, a pioneer of fresh fish in Cape Town, and an advocate for longline sustainability unwraps incredibly tasty recipes from all the countries we deliver fresh fish and seafood to.
Spanish Hake and Chorizo
The Cape Hake is enjoyed by cultures across the globe; Pescaluna delivers fresh fish to Spain, and in the country, hake is somewhat of a delicacy. Spain is a paradise for food lovers and there are iconic ingredients that embody the essence of Spanish
cuisine, which appeal to all the senses: fish, wine, cheese, fruit & vegetables, ham, meats, olive oil, spices & salt, sweets, table olives, and different kinds of vinegar. In 2019, hake was the most consumed fish in Spain, and that’s why we’ve put together
a flavourful and vibrant Spanish hake and chorizo recipe for you to try at home.
● 4 hake fillets;
● 100g chorizo, cooked and chopped;
● 3 tablespoons of fresh chillies;
● 1 tablespoon of paprika;
● 1 green pepper, diced;
● 1 onion, thinly sliced;
● 1 garlic clove, sliced;
● 500g potatoes, halved;
● 300ml water;
● 1 cup of white wine;
● Olive oil;
● Salt and pepper to taste;
● Fresh parsley to garnish
1. Heat olive oil in a casserole dish with a lid.
2. Add sliced onions and sautée for 5 minutes, or until soft.
3. Add the garlic and let it simmer for another couple of minutes.
4. Add paprika, turn up the heat slightly and fry for a couple of minutes.
5. Add the diced chorizo and green pepper and fry for 4 minutes.
6. Add the potatoes, wine and water to the mixture and season it with salt and pepper - bring the water to a boil and then reduce to a simmer for about 10
7. Season the fish and place it on top of the potatoes.
8. Cover the casserole dish and let it simmer for 8-10 minutes, or until the hake is cooked through.
9. Garnish your dish with a little chopped flat-leaf parsley and serve immediately.
The next stop on our global fresh fish delivery brings us to a country which ranks among the highest in the world for their fish consumption per capita. Species like the sardine, mackerel, tuna, and hake are widely used in Portuguese cuisine, and today we’re cooking up the most consumed fish in Portugal known as bacalhau (cod). Cod can easily be substituted by a good ol’ piece of Cape hake.
There are many methods used to prepare fish in Portugal, although the most popular methods include serving fish grilled, poached, fried (or deep-fried), stewed (often in clay pot cooking) and roasted.
Recipe: Portuguese Cod Fish Casserole
● 1kg salted codfish;
● 5 large potatoes, peeled and sliced;
● 3 large onions, sliced;
● 3⁄4 cup of olive oil;
● 2 cloves garlic, minced;
● 1 tablespoon chopped fresh parsley;
● 1 1⁄2 teaspoons of crushed red pepper flake;
● 1 teaspoon paprika;
● 3 tablespoons tomato sauce
“Hake longline fish is our speciality and it finds high demand in markets all over the world including, but not limited to, Spain and France where it is enjoyed as Africa's Greatest Catch.
We provide fresh and frozen fish around the world with over 20 years of experience in sustainable fishing practices and culinary knowledge.”
- Team Pesca
1. Soak the salted cod in cold water overnight or for a few hours. Drain water and repeat.
2. Heat a large pot of water until boiling and cook the cod for 5 minutes; drain and cool, leaving the cod in large pieces. Set it aside.
3. Preheat the oven to 190°C.
4. In a casserole dish, layer half the potato slices, all of the cod, and all of the onions (like you would with a potato bake). Top the dish with the remaining potato slices.
5. In a small bowl, mix together the olive oil, garlic, parsley, pepper flakes, paprika, and tomato sauce. Pour evenly over the casserole.
6. Bake in a preheated oven for 45 minutes, or until potatoes are tender.
Pescaluna delivers fresh fish to a country where salmon reigns supreme. As the most popular fish for French consumers, we have put together a swimmingly fresh salmon recipe that will make you go ‘ooh la la’.
Recipe: French Roasted Salmon
● 4 x 360g salmon fillets skin-on;
● 1 teaspoon of dried thyme;
● 1 teaspoon dried rosemary;
● 1⁄4 cup of olive oil;
● 2 tablespoons of oil-packed sun-dried tomatoes chopped;
● 1 tablespoon Dijon mustard;
● 1⁄2 teaspoons of chilli flakes;
● Salt to taste;
● 60g snow pea pods cut in half;
● 4 green onions, sliced;
● 6 cherry tomatoes halved and seeded
1. Preheat the oven to 230 °C
2. Combine thyme, rosemary, olive oil, sun-dried tomatoes, mustard and chilli flakes and process until combined. The mixture should have a chunky texture.
3. Spread the chunky paste-like marinade over the salmon and season with salt.
4. Place tomatoes in an oiled oven-proof baking dish (large enough to hold the salmon fillets) and bake for 10 minutes.
5. Remove the dish from the oven and toss in the tomatoes, snow pea pods and green onions. Place salmon on top.
6. Bake, uncovered, for 12 minutes or until white juices appear and the salmon
is cooked through.
7. Serve salmon fillets with some vegetables and the remaining juices.
Seafood remains an all-time favourite among the worldly variety of cuisines consumed daily across Dubai. The residents of the UAE, on average, eat nearly double the amount of fish than the globe’s average, and Dubai is on Pescaluna’s delivery map. We deliver fresh fish and seafood to Dubai, inspiring them to continue loving fish. Pescaluna also delivers fresh fish in Cape Town straight to your door
from our dock in Hout Bay.
Recipe: Dubai Style Marinated Mackerel and Celery Salad
● 4 mackerel fillets, pin-boned;
● 2 apples, peeled, cored and finely diced;
● 50ml extra virgin olive oil;
● Juice of 1 lemon;
● Juice of 1 lime;
● 50g cherry tomatoes, chopped;
● 4 sticks celery, peeled; half cut into thin batons, half diced;
● A small handful of dill leaves, roughly chopped;
● 3 chive stalks, chopped;
● 1⁄2 tsp dried chilli flakes;
● Salt and pepper
1. Combine the lemon and lime juice in a small mixing bowl. Place the mackerel fillets in a shallow dish and pour the citrus juice over them.
2. Cover and marinate for 45 minutes in the fridge. Remove from the fridge and cut the mackerel into strips.
3. Transfer the strips of mackerel to a large mixing bowl and toss with the apple, celery, chopped tomato, chopped herbs, dried chilli flakes and seasoning. Add the extra virgin olive oil and toss well again.
4. Spoon into serving glasses. Serve cold or chilled.
Qatari cuisine is widely inspired by Indian and North African flavours plus Arabian ingredients; seafood, rice, dates and nuts are incredibly prevalent in Qatari cuisine. One dish that perfectly embodies the country's great use of fragrant spices like
cardamom and cinnamon is their Shrimp Jerish.
Recipe: Shrimp Jerish Qatari Style
● 1 kg cleaned and peeled prawns;
● 1 kg toasted groat (various grains, such as oats, wheat, rye, and barley.);
● 3 chopped onions;
● 3 chopped tomatoes;
● 1 chopped ginger;
● 4 crushed garlic cloves;
● 3 tablespoons of chopped green coriander;
● 1⁄2 teaspoon of ground turmeric;
● 1⁄2 teaspoon of cardamom;
● 1⁄2 teaspoon of ground cinnamon;
● 21⁄2 teaspoon of mixed spices;
● 2 teaspoons of salt
1. Fry the onions with the garlic and ginger.
2. Add the prawns and stir.
3. Season with the spices, tomato and coriander.
4. Pour water over the prawns and leave on low heat until it is cooked.
5. Wash the groat and strain it.
6. Add the groat to the prawn broth, stir, and leave on lower heat until the broth
7. Sprinkle ground cinnamon and serve.
Pescaluna delivers fresh fish and seafood which is featured in many Israeli dishes. A popular seafood dish in Israel is cod. Israeli cuisine is incredibly flavourful, vibrant and healthy, with fish being eaten baked and served with vegetables, or grilled over
the coals, and served with different sauces.
Recipe: Chimichurri Cod with Potatoes and Squash
● 1⁄2 cup Chimichurri sauce, divided;
● 1kg thick-cut cod loin, cut into 3 large pieces;
● 500g baby potatoes, halved;
● 1 small courgette, sliced;
● 1 small yellow squash, sliced;
● 2 tablespoons of olive oil;
● 1 teaspoon of kosher salt;
● 1⁄2 teaspoon of garlic powder;
● 1⁄2 cup of red wine vinegar;
● 1 teaspoon of kosher salt;
● 1 teaspoon of freshly ground black pepper;
● 3 cloves of garlic, finely minced;
● 1 shallot, finely chopped;
● 1 small serrano chilli, finely chopped;
● 1⁄2 cup of minced fresh Italian parsley;
● 1⁄4 cup of minced fresh oregano;
● 3⁄4 cup of extra virgin olive oil
1. Preheat the oven to 210°C.
2. For the chimichurri sauce: In a medium bowl, combine the vinegar, salt, black pepper, garlic, shallot and chilli. Stir to combine and let sit for 10 minutes. Add the parsley and oregano, and whisk in the olive oil.
3. Add the pieces of cod and 1⁄4 cup of chimichurri sauce to a zip-lock bag and seal.
4. Massage the bag to coat the fish with the sauce and store in the refrigerator to
5. Cover a sheet pan in heavy-duty foil (for easy cleanup), spray with cooking spray, and add the potatoes, courgette and yellow squash.
6. Drizzle the olive oil and sprinkle with salt, pepper and garlic powder. Toss to coat, and bake in the oven for 15 minutes.
7. Remove sheet pan from the oven and stir the vegetables. Add the marinated fish pieces on top of the vegetables and return to the oven for 15-20 minutes, or until fish is cooked through and flaky.
8. Serve with additional chimichurri sauce.
South Africa’s Fresh Fish Menu
Seafood is a dominant menu item in South Africa, and in summer, we continue to celebrate a lifelong tradition of braaing flesh on the coals. From enjoying a lekker snoek on the braai, a mussel pot seaside, to a good tuna steak on the grill, Cape Town doesn’t need an excuse for a seafood siesta.
What’s interesting is that the greatest volume of fish species caught in South Africa is anchovy, pilchard and hake. Pescaluna is a fresh fish connoisseur and catches some of the finest quality fish around. We deliver fresh fish in Cape Town straight to your door from our dock in Hout Bay, covered in grease paper and brown wrap - which is our way of ensuring sustainability even after we’ve caught the fish. We’re an advocate for longline sustainability, a proud member of SAHLLA and we inspire people to love fish.