Typical of the fishing port of Roteña, La Urta a la Roteña is one of the most popular dishes of the region. It is a fish stew once little appreciated and only eaten by the local fishermen.
Every year though, the virtues of this fish are celebrated at the beginning of August during the Feria de la Urta.
The meal is traditionally accompanied with the local Tintilla de Rota, an ancient, sweet, dark fortified wine or its modern lighter unfortified version.
(can be purchased from local markets and supermarket)
- 1 Urta of 1 kilo
- 2 onions
- 2 tomatoes
- 2 green peppers
- 2 red peppers
- 4 cloves of garlic
- Olive oil
- 1 bay leaf
- Grain pepper
- Fine wine
- Ecological Salt Saline of Salinas San Vicente
- Clean the whole urta and to put it in a casserole for the oven with oil, on a bed of garlic, onion, tomato and pepper chopped to strips or juliana. Laurel. Pepper and salt.
- Put in the preheated 180ºC oven, twenty minutes for each kilo. Sprinkle it with half a glass of fine wine.
- Remove from the oven, chop the loins into steaks, to serve with the vegetables above
Recipe Contributor : Puertos de Andalucia
Andalucia, one of the Europe’s leading tourist regions, acclaimed for its countless natural and cultural attractions, offers sailing enthusiasts an extensive water sports infrastructure stretching over the length of the coastline.
Providing modern services and top-quality facilites, these marinas are the ideal destination for a vacation and for enjoying all manner of water sports. Additionally, Andalusia’s considerable communications network and climatic conditions permitting sailing in any seasons make it the perfect location for year round berthing.
For further information please visit the Puertos de Andalucia website at : www.puertosdeandalucia.es/en