Seafood Recipes in La Spezia: Flavors of the Gulf
RECIPES
By visiting the Golfomar portal, you'll not only have access to a wide range of high-quality seafood products, but you'll also discover a wide selection of delicious recipes, perfect for showcasing the flavor of fish. The Golfomar staff, drawing on their experience in the sector, offers practical advice and tips for cooking fish to perfection.
Whether you're looking to prepare a simple dinner or a gourmet dish, you'll find original ideas and techniques to enhance calamari, prawns, hake, octopus, and much more. Each recipe is designed to combine quality and simplicity, allowing you to serve delicious dishes that will wow family and friends.
Take a look and be inspired by the Golfomar staff's suggestions: fish will take center stage!
Wide Range of Fish Products
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Our Fish Recipes
Potato Crusted Brotula
Thin layers of potatoes and Mediterranean herbs cover brotula or mostella fillets flavored with ginger and olives. The whole thing is baked in the oven at 200°C for about 20 minutes and served piping hot.
Pizzaiola-Style Plaice Fillets
Plaice fillets stuffed with fontina cheese cubes and basil, rolled up, seasoned with garlic and baked in the oven at 200°C for 15 minutes, with a final touch of pepper.
Stuffed Calamari
Stuffed with breadcrumbs softened with milk, parsley, garlic, eggs, and Parmesan cheese, and optionally olives and capers. Pan-fried, deglazed with white wine, and garnished with parsley.
Grilled Salmon
Grilled salmon fillets served with a parsley sauce made with spring onions, apple cider vinegar, lemon, and chili pepper. Often accompanied by sautéed zucchini.
Cream of Chickpeas with Prawns
Chickpeas soaked and slowly cooked until tender, then pureed and combined with shrimp, garlic, spring onions, parsley, oil, black pepper, and paprika for a creamy, spicy flavor.
Roast Sea Bass with Potatoes
Sea bass seasoned internally with stock cube, lemon, butter, garlic and parsley, arranged on top of flavoured potato slices, cooked in the oven at 200°C with white wine for 25-30 minutes.
Linguine with lobster
Brown lobster with garlic, parsley, and white wine, combined with peeled tomatoes and chili pepper. Al dente linguine is sautéed in the sauce for 2 minutes before serving.
Lobster
Boil in a court bouillon flavored with vegetables, wine, and spices for about 25 minutes over low heat. After cooling, the lobster is cleaned, placed in its shell, and garnished with parsley or a sauce of your choice.
Tuna steaks with olives
Tuna steaks seared and deglazed with white wine. Served with chopped olives, almonds, pine nuts, marjoram, garlic, and lemon zest, accompanied by salad and potatoes.
Sea bream with courgettes
Drained and cleaned sea bream, seasoned with salt and pepper, placed on a bed of zucchini sautéed with garlic, parsley, and basil. Bake at 200°C for about 30 minutes, with a touch of breadcrumbs for a crust.
Penne with scampi
Scampi bisque made with heads and shells, herbs, and brandy. A sauce made with scampi, vegetables, and tomato, combined with pasta cooked al dente, finished with the bisque to create a smooth cream. Flavored with thyme.
Penne with octopus and potatoes
Octopus slow-cooked for 50 minutes, chopped and combined with new potatoes sautéed with garlic, onion, parsley, and rosemary. Sautéed with penne pasta and seasoned with pepper, oil, and a drizzle of fresh herbs.
Pan-fried scampi
Scampi cooked in a pan with onion, garlic, wine, and previously blanched tomatoes. First browned, then braised in sauce over low heat for about 20 minutes and seasoned with black pepper.
Penne with aubergines and swordfish
Fried eggplant cubes are combined with swordfish sautéed in garlic and wine. Add cherry tomatoes, pepper, and pasta, and garnish with salted ricotta and fresh mint.
Spaghetti with swordfish
Spaghetti with swordfish cubes sautéed with garlic and cherry tomatoes. Seasoned with pecorino and chili pepper, stirred with the cooking water, and garnished with chopped parsley.
