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Suggest your  own recipes associated with fish and seafood and we will be   glad to publish them !

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Velour redfish with vegetables & saffron

one kilo frozen redfish

celery diced 100 gr

two onions chopped

potatoes cut into cubes

Olive oil 80 ml

saffron 2 gives

4 egg yolks

white wine 130 ml

corn flour 60gr

sour cream 200 ml

salt & white pepper




1.Thaw redfish and purified from the scales and viscera.Put it in a saucepan with two liters of cold water to boil on low heat for 20 minutes

2.remove the fish from the pan and allow to cool slightly.

3.Strain the broth and add the saffron

4.In another skillet saute the vegetables with olive oil

5. Add the wine and add the zomo. Boil vegetables for 6-7 minutes

6.Whisk in a bowl whisk the egg yolks, sour cream and corn flour.Pour some hot broth into the bowl and continue beating until the cream is warm.

7.With constant flow and constant stirring, pour the contents of the bowl into the pot with the vegetables and let the soup for 1-2 minutes to boil

8.Season to taste and remove from heat.

9.Purify redfish carefully cut it small pieces and add to soup.

10. Serve the soup hot

(recipe of H.E.P.O.)

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Common sole with Herbs

fillets of sole (4 pieces x 160 gr each one )

butter 50 gr

chopped fresh tarragon 1 tablespoon

chopped leek  1 tablespoon

chopped parsley 12 tablespoon

sour cream 1 tablesppon

salt and freshly ground pepper



1.Preheat oven to 180 degrees

2.Wrap fillets of sole rolls and place in baking dish

3.put a small piece of butter on each fillet and cook in the preheated oven for 7-10 minutes

4.Heat over low heat cream.Sprinkle the chopped herbs, stir and season

5.Serve the fillets of sole drizzled with hot sauce

6.Serve fillets of sole with potatoes sauteed the vegetables and garnish with lemon slices

(recipe of H.E.P.O.)







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Calamari stuffed


calamari Measure-12 pieces
bulgur 250 gr
1 onion chopped
2-3 chives
4 cloves chopped garlic
2 spoonful tablespoon chopped dill
gruyere or salty cheece grated
chopped parsley
white wine 300ml
ripe tomatoes cut into cubes
100 ml olive oil
salt & pepper


1.Place the bulgur in warm water to soften

2.Clean the squid and chop only the heads and tentacles

3.Sauté in olive oil, garlic and onion and add the chopped squid

4.When absorb fluids, stop with 100ml wine and add the tomatoes and groats.Mix it carefully for 2-3 minutes.Anakatefete carefully for 2-3 minutes

5.Remove from heat and add cheese, parsley, dill and pepper.

6.Fill the squid and close them with a toothpick.Sauté them with remaining wine

7.simmer, covered, over low heat for about 30 minutes, making sure there are always liquid in the pot

8.Serve warm, whole or sliced

(recipe of H.E.P.O)

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Octopus Stew


octopus purified 1.5kg
onions for stew 1 kilo
olive oil 160 ml
2-3 cloves of garlic chopped
tomato puree 2 tablespoons
250ml of wine
salt & pepper
2 bay leaves
cinnamon wood 2
8 cloves
1 sprig fresh thyme (optional)

1.you cut octopus into small pieces and place in a saucepan.Bake it slow(covered) for 40 minutes

2.Sauté the onions in a deep pot and olive oil over very low heat for 10-15 minutes.

3.Add the garlic and when octopusis ready add the octopus,pour this into the pot and stir for a few minutes.

4.Add the tomato paste and spices and continue stirring

5.Add the wine and add the chopped tomatoes and a glass of water

6. Braise at low temperature for about 30 minutes.If it is necessary add more water

7.Before serving, remove the spices and garnish with a little thyme

(recipe of H.E.P.O.)

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Shrimp Recipe

Shrimp saganaki (with tomatoes and feta cheese)


  • 1⁄2 kilo of cleaned shrimps
  • 2 dry onions
  • 3 garlic cloves
  • 1 kilo of ripe red tomatoes suitable for sauce
  • Salt, pepper
  • 250 gr of feta cheese
  • 5 tablespoons of olive oil
  • 1/2 small glass of wine
  • A bit of chopped parsley




1. Thaw the frozen Atlantida shrimps, put them in a pot with enough water to cover them, and bring to boil.

2. Let them boil for 5 minutes and keep the water they boiled in for later.

3. Heat the olive oil in a deep non-stick pan and sauté the onions and garlic.

4. Then add the parsley and tomatoes and season with salt and pepper.

5. Cover the pan and let the sauce simmer over low heat for 30 minutes.

6. Then add the shrimps, a little bit of the water they boiled in, and let the saganaki simmer.

7. Before removing the pan from the heat, add grated feta cheese, and mix gently all ingredients together until well incorporated. Serve in a platter garnishing with some chopped parsley.

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