I can still remember this dish like if I just had it for lunch.
In my last trip to Costa Brava, during a joyful day I was invited to get lunch with some local fishermen.
I present you, Catxoflino, not an animal but a lovely traditional recipe. Melted and mixed with some folks song by the sea – The Catxoflino originated in Empordà traditions combining harmonious blend of sea and mountain elements together with Catalunya essence.
The Catxoflino originates from Palafrugell.
It feels like improvisation as jazz. Subsistent dish to share around a good table with friends, festive mood and good wine bottles.
- 16 clams
- 8 prawns
- 2 kilos of mussels
- smalls fishes
- 20 oz chopped pork belly (if possible, Iberian)
- 20 oz pork ribs, cut very small (if possible, Iberian)
- 4 cloves of garlic and chopped parsley
- 1 egg
- The soft part of 1 or 2 slices of bread (without the crust)
- 2 finely chopped onion
- 4 grated tomatoes
- 3 glass white wine
- 2 nice onions
- fresh bunch of parsley
- 2 generous tablespoon of homemade aioli
- 1 ½ tablespoons flour
- Heated fish broth ( prep fish broth before)
- Salt, a pinch of black pepper and olive oil
1- Break up the whites of the bread and mix with the chopped pork belly, the whole egg, the garlic and the parsley. Add salt and pepper and knead it well with a bit of flour and make small meatballs with your hands. Fry them in the olive oil and set aside.
2- In a casserole, fry the prawns in some olive oil and put aside. Salt and pepper the pork ribs and sauté in the same oil, then put aside. Put the chopped onion in the oil and cook until it starts turning a golden color, then add the grated tomatoes and wait till the mix caramelizes.
3- Add the wine and wait until the alcohol evaporates, sprinkle with flour, and then add the previously cooked fish broth. When it starts to boil add the clams, the mussels, prawns, smalls fishes, the meatballs, and the pork ribs. Cook for 30 minutes.
4- Mix the aioli with a bit of the sauce from the terracotta dish, and add it to the preparation. Cook for 5 more minutes.
And Bon Appetit!
Need to pair a good wine bottle and want to make pure local ? Tastes last week at the Brussels Wine Market.