Utilizamos cookies propias y de terceros para mejorar la experiencia de navegación y ofrecer contenidos y servicios de interés.
Al continuar con la navegación, entendemos que se acepta nuestra política de cookies.

  • English
  • Español
  • Asturianu
  • Deutsch
  • Français
  • Italiano
  • Portuguès
  • Русский

Sea bream with noodles


(Votes count 451)

(Rating average 2,99)

Sea bream gave rise to a specialty exclusively from Gijón, sea bream with noodles, today, without knowing why, has fallen into disuse. Some attribute it to Cimadevilla, traditional fishing district, perhaps because in the areas of Cuesta'l Cholo and the Whale certain establishments have worked with it until recent years.


Chop onions, shallots, peppers, garlic and celery, add them to a pan with oil and stir- fry gently until softened. When onion turns slightly brown, add chopped tomatoes, dry sherry and freshly ground peppercorns, let it cook for a few minutes and, next, put it in a fish pan or baking dish.

Once sea bream or sea breams are cleaned, add salt, place them on the fish pan and put them in the oven for twenty minutes, taking care to baste them with their own juice every five minutes. Separately, cook spaghetti until al dente (perfectly cooked but still firm).

Thick noodles can also be used. Once sea breams are cooked, transfer them to a dish where half the spaghetti have previously been placed. Then add the other half and the sauce (previously passed through a food mill). Sprinkle with chopped parsley.
Sea bream with noodles
  • 2 sea breams about 1 kg. or 1 about 2 kg.
  • 1 pack of noodles or spaghetti.
  • 1 kg. onions.
  • 250 gr. shallots.
  • <2 green peppers.
  • 1 stalk celery.
  • 12 black peppercorns to grind.
  • 24 white peppercorns to grind.
  • 5 natural tomatoes.
  • 1 dl. olive oil.
  • 1 glass of dry sherry.
  • 5 cloves of garlic.
  • chopped parsley.
  • Salt.
  • White pepper.