Things to do in the Languedoc: Food: Regional Specialities: Fish and Sea Food
- Anchovies. Fresh, in salt
or in oil, still processed by hand. Collioure
is the centre of production. The "anchoïeurs"
of this Catalan port will show you how they
- Anchoïade. Anchoïade is
a subtle sauce which combines anchovies, garlic,
onion, basil and olive oil. Spread
it on bread lightly toasted over a fire of vine
shoots. It is best served with local
Picholine green olives.
- Oysters. from Bouzigues
- a small, typically Mediterranean, fishing
village, the cradle of shellfish farming. You
can visit the conchylicole farms, see the oyster
beds, and meet the "sea farmers", and sample
their products. Although oysters are a delicacy
and eaten for special feasts they do not share
the exclusivity they have in the Anglo-Saxon
world. At New Year an ordinary fishmonger will
typically offer at least six varieties of oyster
available in a choice of sizes. They are mostly
eaten raw with a squeeze of lemon or a shallot
and vinegar sauce in portions of about a dozen.
Oysters are typically accompanied by chilled
white wines. . Oysters can be bought at any
fishmonger or supermarket. At Barcares on the
coast there is an oyster bar village by the
- Brandade de Nîmes. A Gard
speciality made with cod and olive oil. The
ingredients are thoroughly mixed to form a white,
creamy paste which is usually combined with
a touch of garlic and olive oil and boiled,
mashed potatoes. Served with a green
salad or as a gratin. It can also
be served as petits-fours or spread on toast.
- Bourride de Séte Monkfish
is seared in olive oil, then simmered in white
wine and thickened with a good strong aioli
(garlic mayonnaise). It is served on a bed of
toasted bread, with small, finely chopped vegetables.
Ingredients vary from place to place - it can
also be made using cuttlefish or squid.
- Gigot de mer à la palavasienne. Another
monkfish dish. Flavoured with garlic
and served on a bed of tomatoes, aubergines,
courgettes and peppers.
- Encornets farcis. Stuffed
squid, a Sète speciality that originated in
Italy. Generally served with rice. The squid
are filled with a stuffing made from meat, soaked
bread, egg, garlic and parsley. They
are seared in olive oil and sometimes flambéed
in cognac, before being simmered in a tomato
sauce. In some recipes, the sauce
is thickened with aioli, a garlic mayonnaise.
- Local Seafood Platters. Featuring
snails, sea urchins, mussels, clams, Thau basin
- Morue Catalane. Cod with tomatoes and
- Tielle. a kind of seasoned
seafood pie, made with a golden pastry, soaked
in the cooking juices. Popular at Sète.
- Tellines. Little clams.
- Ttoro. Fish Stew
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