Recipe for 10 Servings

Ingredients:

• 1 kg peas
• ½ bunch finely shredded dill
• ½ cup olive oil
• 2 medium onions, thinly sliced
• 3 medium carrots, thickly sliced
• 3 potatoes, diced
• 3 ripe tomatoes, chopped
• 1 tablespoon tomato paste
• Vegetable stock
• 1 cinnamon stick
• 1 bay leaf
• Salt and freshly ground pepper
• 10 whole mullets dredged in flour and deep fried in sunflower or olive oil

Instructions

1. In a saucepan saute the onion in olive oil and then add the carrot and potato.
2. Add the peas and continue to saute.
3. Add the tomato paste and fresh, chopped tomatoes.
4. Cover with the stock and finally add the bay leaf and cinnamon stick.
5. Serve with the fish.

Chef’s Tips

• For best results make sure the fish is dry before frying and the oil is hot!

Seasonal Food Commodities

Vegetables/Salad/Herbs:

Avocado, green amaranth, early cucumbers, early eggplant/aubergine, dill, endive, carrots, zucchini/courgette, cabbage, parsley, fennel, lettuce, beets, peppers, chicory, radishes, celery, Swiss chard, spinach, asparagus, broccoli, tomatoes, taro, green beans

Fruit:

Summer oranges (Valencia), strawberries, cherries, apricots, medlar, early melons, early watermelons.

Nuts/Pulses:

Raisins, walnuts, almonds, chestnuts, lentils, peas, white beans, louvi (black-eyed beans), dried broad beans, chickpeas.

Fish:

Trout, freshwater bass, squid, octopus, mullet, whitebait, sea bream.

Poultry / Meat:

Chicken, lamb, goat, beef, pork

Traditional Dishes:

Honey from different kinds of blossoms, citrus blossom sweet, taro with celery (sometimes

also with meat)