Claudia&Julia's Blog

The simplest recipes often become the ones we repeat most. Today I bring you one of them: a simple and very healthy recipe, but absolutely delicious. A steamed gilt-head bream flavored with lemon, rosemary and pink pepper, which will make you banish forever the idea that steamed fish is boring. The flesh turns wonderfully juicy and firm, and the flavors are enhanced because the bream cooks in its own juices. The touch of lemon and rosemary, together with the pink pepper, give a fresh note and a surprising counterpoint to the palate in this recipe.

On the occasion of WMF's new launch of the innovative FusionTec pots, we invited Julio to create a recipe perfect for the upcoming Christmas season or to impress at any special-occasion meal: a delicious monkfish caldereta or suquet with clams. Here is the video recipe, and below you will find the list of ingredients and the steps to follow for its preparation.

Christmas is already just around the corner! And honestly, with the avalanche of meals and gatherings coming up, I love planning holiday menus in advance so I can get organized calmly. At home they've already unanimously decided that this mussel cream I'm sharing today deserves a place of honor on our table these days.

This salmon pie is very easy to prepare, and has all the flavor of homemade cooking. I suggest serving the pie with two sauces: an avocado mayonnaise and an orange mousseline, which is nothing more than a mayonnaise sauce mixed with mustard and orange.

Cooking en papillote basically consists of cooking thanks to the steam and the juices retained in a wrapper that is applied to the food. It is a technique that works wonderfully on fish, vegetables and tender meats (such as poultry).

Leti, author of Revelando Sabores, brings us a perfect recipe to make the most of the casserole, emphasizing unhurried cooking and enjoying the most traditional flavors. She brings us a recipe for fabes with seafood, which you can also make with beans or similar if you prefer. A spoon dish, perfect for dipping bread. Go for it!

Beatriz, author of To Be Gourmet, brings us the monkfish "a la americana" recipe, a luxury dish: if you enjoy good fish, you'll see that when prepared by following the step-by-step it's an absolute delight.

After the Christmas Eve and Christmas banquets (and for some, Saint Stephen's too), there are still a few days of celebrations ahead and you'll want dishes that aren't as heavy as the roasts so typical of this time of year. That's why I want to share with you my recipe for zarzuela, a traditional dish made with fish and seafood that you're sure to love.

Patri, author of Sabores y Momentos, brings us a fish recipe perfect for everyday: oven-baked sea bass with vegetables results in a healthy, flavorful dish that won’t give you any trouble to prepare.

Preparing cannelloni during the Christmas season is almost mandatory. Today Noelia, author of La Cucharina Mágica, brings us the seafood cannelloni recipe, a foolproof option to be a hit at upcoming meals with family and friends.

Steaming fish is one of the healthiest options, and if you serve it with a good sauce it becomes truly exquisite. Today Leticia, author of Revelando Sabores, brings us the recipe for steamed cod with lemon sauce accompanied by wok asparagus. A recipe that will make you enjoy your everyday meals!

Today I bring you a recipe I love: salmon stuffed with vegetables. It’s a perfect recipe for the weekend or to impress when you have guests. It has a very beautiful presentation, and preparing it isn’t complicated.