The culinary tradition in Algeciras is dominated by fish. This, together with seafood from its coastal waters, is cooked in various ways: baked, in soups or dishes, grilled, griddled, barbecued, cooked in batter and fried.
Certain popular seafood, such as crab, prawns, dogfish and whelk are easy to find; sold by the fishermen themselves at mobile stands.
Among the most well known recipes we find meat, garlic, seafood and clam soups. Algeciras style fish – known as "abajá", prepared using various types of fish, seasoned with flavourings and white wine-, grouper, swordfish either grilled or in saffron, and cod portions.
Other dishes include Algeciras style artichokes, snails in mint sauce and Moorish kebabs.
Other dishes include Algeciras style artichokes, snails in mint sauce and Moorish kebabs.
In terms of confectionary traditional sponge cake is a speciality
RECIPE:
Sea Nettles in Batter.
Ingredients: Sea nettles; salt; flour; 0.4º olive Oil.
The sea nettle is a marine anemone which is “caught” along the coasts of Cadiz. No more than 24 hours should elapse between their capture and cooking them and they should always be kept in a container immersed in their own seawater. If small they are used whole but if bigger they should be chopped up then washed ready to be battered in flour once salted. Fry them in plenty of hot oil and serve.
Image: Sea Nettles in Batter.