Caldeirada: Portuguese Fish Stew
Never stir—shake the pot. Three types of fish minimum. From the fishing villages between Setúbal and the Algarve, where it was made with the unsellable catch.
Section
Littoral Recipes
Traditional coastal dishes from the world's shores. Each recipe tells a story, explains the science, and includes yacht-specific adaptations.
Fregola con Arselle: Sardinian Clam Pasta
Toasted semolina pearls with clams. The pasta that predates couscous trade routes. Why the toasting step creates flavors no other pasta can match.
Bouillabaisse: The Marseille Protocol
Not the tourist version. The real rules: which fish, what order, why the rouille matters more than you think. As codified by the Marseille charter.
Marmitako: Basque Tuna Stew
Originally made on fishing boats with whatever was caught. The pimentón choice matters. Why the potato breaks down differently than you'd expect.
Kakavia: The Original Bouillabaisse
Greek fishermen made this before Marseille existed. Simpler, more direct. Why the lemon goes in at the end, and what happens if you add it early.
Fiskesuppe: Norwegian Fish Soup
Cream, root vegetables, and whatever the North Sea provided. The dairy science that keeps it from breaking in reheating.