HOLA!

I am just back from Spain, and I can't wait to share with you my

gastronomical experience in Barcelona.

I could say that the restaurant scene over there is very hot, thousands of restaurants are lined up one after the other, offering endless choice of good eats. What it makes it even more difficult is the fact that the neighbourhood places, don't offer menus in English, not even in Spanish, everything is written in Catalan, so good luck Joe!

Our last night there, we've decided to hang out in the hotel's neighbourhood (Eixample), looking for a nice place to have dinner.
We came across to this little place called "The Crown Marine".

I was skeptical in the beginning, because of the English name, but shortly I calmed down, when I've seen their menu (Catalan only), which had a large varietal, mostly seafood.

The Carpaccio de baccalao (cod fish carpaccio), was my favourite, so I couldn't wait to

put it together myself, as soon as I got home.

Beside the really fresh fish, the flavors of the combined black olives coulis, sea salt, extra virgin olive oil and 'agua de tomate" are remarkable.

8 oz of fresh cod fillet

chopped olives

olive oil

chopped tomato

sea salt

pepper to taste

Finely chop the pitted olives and mix them with olive oil .Through a strainer drain the chopped tomato and pass with a spoon as much as you can in a bowl.Layer the thinly sliced cod on a plate, then drizzle it with the stained tomato, as well sprinkle a little sea salt and fresh pepper. Drizzle with extra virgin olive oil and the chopped olives as pictured. The dish is ready now to be enjoyed. We had a nice bottle of Viura, Conde de Artoiz 2007, delicious, crisp and lively white wine from Navarra.