We will never tire of eating fish

It?s time for grand culinary feasts, so we have gone in search of three dishes that are not particularly glamorous but nonetheless bring other values to our table. Genuine dishes, flavours to remember, love and proximity.

The three recipes are all fish-based, although with radically different preparations. All of them would work well with any of our white wines, although we have chosen three that are particularly appropriate.

1. Crab abd avocado crostini 

From South Australia comes this fresh and delicious idea. Courtesy of Leonardo's Palace, in the coastal city of Melbourne. As they themselves say: is there a more Australian way to start a special dinner? We add: is there a wine better suited to this snack than the electric and enveloping Pazo Cilleiro?

Ingredients (Serves 4):
Baguette slices (about 5 mm thick).
180 g fresh crabmeat, drained
2 tablespoons mayonnaise
Juice of 3 small limes
1 avocado
2 tablespoons lemon juice

The best way to make the crostini is to bake the bread slices at about 180ºC (350ºF). Meanwhile, we prepare the crab mayonnaise: combine two spoonfuls of egg mayonnaise, the crab meat and the lime juice. To make the avocado purée, mash the avocado pulp with two spoonfuls of lemon juice in a blender, until it becomes a smooth and creamy mash. Top the slices with the mashed avocado and a layer of crab mayonnaise. 

2. Cod ravioli with free-range egg yolk

This recipe comes courtesy of chefs Mayra Batista and Felipe Miyake, from the restaurant La Varenne, in Curitiba. Brazil. Strong Portuguese flavours with a touch of the Brazilian hinterland. Delicious and creamy textures that call for a wine with depth and balanced acidity: Viña Muriel Blanco Reserva.

Ingredients (Serves 4):

400 g of ravioli pasta.
4 free-range egg yolks.
300 g of desalted cod in strips.
2 leeks and 4 or 5 potatoes

Sauté the cod in extra virgin olive oil, together with the thinly sliced leeks. Dice the potatoes and cook them in another frying pan until they are tender. Mix them with the cod.
Prepare several sheets of pasta (about 10cm long). Make a nest in the middle of each one with the cod and potato filling, and then add a raw egg yolk in the middle. Close the ravioli and boil them in water for five minutes until ready.

3. Bouillabaisse

Originating from Marseille, this recipe takes the fishermen's cuisine to an extraordinary level of complexity and balance. Humility is the key to refinement, and the result is a pure, baroque dish, a wonderful paradox that calls for the overwhelming elegance of Conde de los Andes Blanco. 

Ingredients:

1 Kg different types of rockfish
2 leeks, 2 onions, garlic cloves
Parsley and fennel
3 tomatoes
One strip of orange peel
Spicy paprika
One bay leaf
Mustard
3 egg yolks
Thinly sliced bread 

Chop the vegetables and sauté them in extra virgin olive oil with the bay leaf, orange peel and paprika. Add half of the fish and cook over medium heat for 15 minutes. Pour in three litres of boiling water and simmer for 10 minutes. Remove the fennel and orange peel, and mash everything else with a blender. Add saffron, adjust the salt and set aside.

Meanwhile, cook the diced potatoes in water and some fish stock. In the remaining fish stock, poach the fish  for 10 minutes, starting with the largest pieces. Place the cooked potato on a large plate and lay the fish on top. Pour the soup into a pot, on thin slices of toast. Serve the bouillabaisse with the rouille, a sort of hot paprika and saffron sauce."