The Inland Fish & Seafood Hub: A Growing Collection
Preparing fresh, high-quality seafood 160km from the open sea requires a bit of resourcefulness and a lot of passion. This is a constantly evolving collection of my favourite fish and seafood recipes, cooked and perfected in rural Andalucía. From village staples like Merluza to Mediterranean classics and campervan-friendly treats, explore this ever-expanding library of inland sea-flavours.

That lagoon is my "secret" campervan park-up, a quiet spot with picnic tables where I can watch the water in peace. It is a reminder that even in the heart of the Spanish interior, the spirit of the sea isn't far away. To many, this might seem the wrong place to run a seafood kitchen, but in Andalucía, the distance only makes a good catch from the village market — or a well-timed online order — more of an event.

The Gold Standard: From Montrose to Monte Lope-Álvarez

People often ask how a man living 160km inland becomes so particular about his fish. The answer lies at 10 Mill Street, Montrose. When I was eleven, I lived there for a year with my Scottish granny. She would dispatch me to Mac Fisheries on the High Street with a single, non-negotiable rule: "If the fish isn’t flapping on the slab, don’t buy it!"

That year was spent exploring the Montrose Basin—the UK’s largest inland saltwater lagoon—on boats arranged by my uncle Bert or "unofficially" scouting for salmon in the North and South Esk rivers with my pal Kevin McGowan. Whether I am in the foothills of the Sierra Sur or the basin of Angus, that demand for absolute freshness remains my gold standard.

Resourceful Cooking with Roman Roots

My kitchen is a bridge between the coast and the olive groves. Whether I’m preparing a monkfish recipe or my baked spider crab, the foundation is always the same: Montetucci olive oil. Produced right here in my village of Monte Lope-Álvarez, this "verde" oil carries the heritage of the ancient Iberian and Roman city of Tucci. Sautéing fresh prawns or crab in an oil with such deep roots creates a flavour you simply can't find at the beach—it is the taste of the Spanish interior meeting the sea.

The Fish and Seafood Recipes Collection

White Fish

• Cheesy Baked Cod – A comforting, bubbling traybake with a tomato-and-pepper base.
• Cheesy Cod Timbale - An elegant, moulded dish inspired by a memorable birthday lunch.
• Cod Parcels en Papillote – Steamed to perfection with saffron rice for a foolproof Friday feast.
• Monkfish Recipe (Poor Man's Lobster) – Meaty, succulent, and basted in garlic-thyme butter.
• The Cod Has Come from Norway (Skrei) – Celebrating the arrival of the seasonal, pearly-white 'King of Cod'.
• Pan-Fried Cod Loin – A simple, golden sear that lets the quality of the fish speak for itself.
• White Fish Ceviche – Fresh, zingy, and 'cooked' in citrus—perfect for a hot Andalucian afternoon.
• Easy Pan-Fried Turbot — A Cantabrian Encounter (Rodaballo) Known locally as rodaballo, turbot is a luxurious treat with a delicate flake. This one was cooked in Cantabria — a simple, respectful preparation that lets an exceptional fish speak for itself.
• Bombay Duck – A crispy, fried Pescadilla recipe that’s a nostalgic nod to classic flavours.
• Hake in Spain (Merluza a la Romana) – A village staple, even 160km from the coast.
• Cod or Hake - Cooked in a luxurious creamy lemon sauce.
• Baked Cod in Lemon Cream Sauce with Capers and Shallots — Cod baked in a rich lemon cream sauce with capers and shallots. Elegant, unfussy, and the kind of recipe that makes the most of a good piece of fish.
• Delicious Monkfish Provencal - With shallots, spinach, and cherry tomatoes.
• Vietnamese Monkfish Lettuce Wraps – Imperial flavours from Huế, paired with a fiery Tropical Sunset fermented chilli sauce.
• No-Cream Fish Pie - An all-in-one comfort pie without the faff.
• Monkfish Boulettes in Spicy Saffron Sauce - Inspired by my time living in France.
• Pan Seared Sea Bass - A Jamie Oliver classic.
• Baked Sea Bream – Dorada al Horno with Potatoes and Garlic Prawns – A whole dorada baked over potatoes, onions, and garlic on a Friday morning in a Spanish village kitchen. With a garlic prawn garnish in aceite verde.
• Hake and Langoustine Stew — Catalan Style with Saffron & Almonds – A suquet-style stew built on a ten-minute langoustine shell stock, golden with saffron and thickened with an almond picada. Cooked with fresh pescada and langostinos from Marta's village counter.
• Marinated Cazón with Vegetable Pilau Rice – Cazón — the dogfish of Andalucían fish markets — marinated, pan-fried, and served with a fragrant vegetable pilau. A taste of the coast, 160km inland.
• Three Days of Rosada – Pan-cooked, fish pie, and Mediterranean bake. Three ways with rosada, the firm, mild white fish that turns up reliably at the village market and rewards every approach you throw at it.
• Griddled Monkfish on a Fermented Vegetable Bed with Depur Vinaigrette – Monkfish dusted with pimentón picante and griddled, set on a bed of three Bionsan ferments — fennel, sauerkraut and kimchi — with new potatoes and asparagus finished in the same pan, drizzled with a Depur vinaigrette.
• Roasted Cod Loin and Halloumi with Minted Pea Purée – Cod loin and halloumi straight from the outside kitchen oven, with baby sweet peppers and a vivid minted pea purée.
• Parmesan Crusted Cod – A crisp garlic-parmesan breadcrumb crust over a moist fillet, twelve honest minutes in the Casa Adora oven.
• Ancient Egyptian Recipes — Salt Cod with Herb Dressing — bacalao soaked and dressed with garlic, parsley, coriander, cumin, and lemon. The same instinct as the Nile — salt, time, fish — applied to a modern kitchen.
• Ancient Greek Recipes — Grilled Fish with Herbs and Olive Oil — a whole dorada on the plancha, dressed with dried oregano and aceite verde. Archestratus said good fish needs almost nothing. He was right.

From the Market — Danny's Fish

My son Danny visits the Grimsby wholesale fish market every week and buys whatever catches his eye. He cooks the way I recognise — good fish, minimal interference, capers — and these are his recipes, written up in my voice.

Danny's Cornish Hake with Potatoes, Capers and Samphire — Thick Cornish hake fillet pan-seared and finished on a bed of sliced potatoes with capers, samphire and olive oil. A simple one-pan fish supper.

Danny's Whole Turbot with Capers and Parsley — Whole turbot scored across the bone, grilled then finished in the oven with white wine vinegar, capers and parsley. Danny's signature bone-in method at its simplest.

Danny's Grilled John Dory with Capers, Parsley and Garlic — John Dory on the bone with smashed capers, parsley and garlic. High heat, minimal interference, a charred lemon half alongside.

Danny's Roasted Monkfish with Cherry Tomatoes, Capers and Lemon — Monkfish chunks roasted with cherry tomatoes, whole capers and lemon. Served straight from the roasting dish.

Danny's Tandoori Halibut with Cucumber and Herb Yoghurt — Tandoori-marinated halibut, seared and oven-finished, with a cool cucumber and herb yoghurt. Loosely based on Gordon Ramsay's Fast Food recipe.

Danny's Cataplana — Cod, Clams and Chorizo — Cod, clams, prawns, potatoes and cooking chorizo sealed in a copper cataplana and left to do its work. Portuguese in character, unfussy in execution.

Danny's Roasted Cod with Beluga Lentils, Asparagus and Endive — The most composed plate in the series. Roasted cod on dressed beluga lentils with charred asparagus and caramelised endive. No capers.

Oily Fish

• Jamie Oliver’s ‘Wavy’ Smoked Salmon – A playful, stylish starter for effortless entertaining.
• Pan-Seared Tuna with Garlic Spinach & Lemon – A clean, zesty classic.
• Sesame, Tahini & Poppy Seed Tuna – For a nutty, Middle-Eastern inspired crust.
• Mediterranean Tuna with Tomato & Fennel – A warm, aromatic compote that brings the coast to the campo.
• Casa Adora Sardine Brunch Skillet – A resourceful, flavour-packed brunch using tinned sardines, cooked in a cast iron skillet at home in the village.
• Chilli, Lime & Soy Tuna Steak – A punchy, Asian-style sear.
• Blackened Cajun Tuna Steak – A bold, spicy crust for a more robust meal.
• Ultimate Tuna Pâté – A resourceful way to turn tinned or fresh trimmings into a proper tapa.
• Tinned Mackerel (Eight Quick Recipes) — A campervan-friendly collection of fast, resourceful meals from a single tin.
• Miso Salmon – An umami-rich crust served with herbed couscous and a tahini drizzle.
• Rainbow Trout – Glazed with Asian flavours for a fast, healthy solo supper.
• Salmon Bruschetta – A simple, satisfying way to turn flatbread into a proper meal.
• Smoked Salmon Pâté – Smooth, smoky, and perfect on a piece of crusty village bread.
• Farfalle with Smoked Salmon & Prawns – A creamy, tangled pasta dish with a hint of garden veg.
• Tinned Mackerel Veggie Hash - Quick and easy with a proper vegetable base.
• Mackerel Couscous with Vegetables – Bio integral couscous, tinned mackerel, fresh vegetables and a splash of hot sauce. Born in a Moroccan restaurant in Normandy in 1997.
• Spicy Tuna Steak with Tamarind & Kashmiri Chillies – A boldly spiced paste of tamarind, Kashmiri chillies, garlic and ginger, pan-fried to a caramelised crust on a fresh tuna steak.
• Tuna and Vegetable Bake A store cupboard tuna and vegetable bake with homemade béchamel, sweetcorn, green beans, and melted cheddar. Honest, filling, and considerably better than it sounds.
• Smoked Salmon Salad with Beetroot, Herbs & a Squeeze of Lemon – A flexible summer salad built on smoked salmon, beetroot, herbs and lemon. Works equally well with smoked trout or tinned mackerel.
• Smoked Salmon & Crispy Potatoes — A Van Kitchen Classic – Smoked salmon with sautéed new potatoes, guindillas and cebollitas. A balanced, no-fuss van kitchen lunch that works just as well at home.
• Warm Tinned Mackerel, Feta and Herb Salad with Lemon–EVOO Dressing — A proper van lunch: tinned mackerel warmed briefly in EVOO and lemon, laid over lamb's lettuce and rocket with feta, hard-boiled egg, cherry tomatoes, and flat-leaf parsley. Ready in under ten minutes.
• Gravlax with New Potatoes, Griddled Asparagus and Mustard Dill Dressing — Too hot to cook? This simple two-course summer menu pairs griddled asparagus with parmesan and Norwegian gravlax with new potatoes, griddled peppers and a jar of mustard dill dressing. On the table in under 30 minutes.
• Hot-Smoked Trout Pâté with Capers & Lemon — A sharper, brinier take on James Martin's version. Capers, lemon and smoked paprika, made for one ramekin and ready in five minutes.
• Viking Recipes — Smoked Trout with Skyr and Fresh Herbs — smoked trout with a thick skyr-style base, fresh parsley, and lemon. Three minutes from fridge to plate.
• Smoked Trout Fish Cakes — A Scottish Recipe with Oats
  Scottish trucha ahumada standing in for an Arbroath smokie, Agria mash in place of Edzell Blue, and a porridge oat crust that Agnes Isabella would have recognised. Adapted for one, with a few extra for the freezer.
• Kedgeree with Smoked Trout — A Scottish Classic from a Spanish Kitchen — A Victorian breakfast dish rooted in South Asian khichdi, made in a Spanish kitchen with trucha ahumada, homemade garam masala and freshly ground cardamom. A dish that has always travelled well.
• Pan-Fried Trout with Lemon Cream Sauce — A trout fillet pan-fried skin-side down until crisp, laid over sautéed potato and buttered cabbage, finished with a quick turmeric lemon cream sauce. On the roof terrace before the beer was open.

Shellfish & Tapas

• Baby Clam Linguine (Chirlas) – A taste of the coast using the tiny, sweet clams found in local markets.
• Baked Spider Crab – An indulgent 'for one' recipe that feels like a real occasion.
• Gambas al Pil-Pil – The sizzling, garlic-heavy soul of the Andalucian tapas bar.
• Tortillitas de Camarones – Crispy, lacy shrimp fritters that are dangerously addictive.
• Carpet Shell Clams – Steamed with mustard seeds and shallots for a sophisticated twist.
• Langoustine & Feta Salad – A bright, Greek-inspired plate that’s light and refreshing.
• Spicy Prawn Soup – A warming bowl with green beans and a lick of chilli oil.
• Boquerones en Aceite – The definitive guide to serving the perfect vinegar-cured anchovy.
• Butterflied Sardines with Crispy Chilli Breadcrumbs – The ultimate resourceful Mediterranean lunch.
• Escabeche - A Light, Bright Prawn Starter.
• Fresh Prawns - With zesty tabbouleh.
• Mussels with Cider & Chorizo - A Costa Blanca Memory.
• Balsamic Glazed Scallops - A Tribute to Algorfa.
• Easy Prawn & Mango Red Thai Curry - Inspired by Mings restaurant in Wrotham.
• King Scallops - Perfect pan fried scallops.
• Stuffed Sweet Peppers with Prawns & Couscous – A one-pan campervan dinner from the Sierra de Francia. Couscous, toasted nuts, melted cheddar, and a flame gun finish.
• Pan-fried Scallops à la Gran Alacant – A trip to Algorfa and the scallops that made it memorable.
• Creamy Vadouvan Prawns with Coconut Cream — Cooked prawns warmed in a glossy vadouvan and coconut cream sauce with fish sauce and lemon. One pan, ten minutes, frankly magnificent. Serve over basmati rice.

Basics & Extras

The Nordic Tasting Plate – A clean, assembly-style lunch featuring smoked and cured delights.

Resourceful Fish Stock – Never waste a prawn shell or fish head again; here is your base for everything.

Fresh vs Frozen Fish - The Inland Chef’s Guide to Quality

The Perfect Dressing for Fresh Fish A simple dressing from a neighbour in Northern Zealand, Denmark — fresh red chilli, garlic, ginger, and good olive oil. Works particularly well with monkfish.

This Fish and Seafood Hub is a 'living' collection. As I develop new recipes here at Casa Adora or find a particularly inspired catch at the market in Martos, I will add them to this list. Bookmark this page to keep your resourceful seafood repertoire growing.

Wonky photos, proper food, genuine adventures — The Flexible Chef