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Cim i Tomba (Fish and Vegetable Stew) Cuisine
THE CIM I TOMBA CUISINE – From the 1st to the 30th September
The 'cim i tomba' is deeply rooted in Tossa’s fishermen’s tradition. Years ago, when the fishermen had to be out at sea for long hours, they used to take with them on board a little stove, charcoal, a mortar and an iron pot, as well as a basket with potatoes, onions, garlic cloves, tomatoes, peppers, oil and spices (salt, black pepper, saffron, etc.) to make their own lunch. One of the dishes they used to cook was what they called the 'cim i tomba': they cut some onions and potatoes in slices, peppers and tomatoes into small pieces and some garlic cloves and put it all into the iron pot. They then added the fish (dogfish, gurnard, stargazer, angler-fish, cat-fish, etc), a good olive oil jet, and they covered it all with water. While the pot was put onto the stove and started to boil, they took the mortar and made a mixture out of mashed garlic and oil in good quantity, and when the cooking was nearly finished, they threw this mixture into the pot, letting it boil all together during 2 to 5 more minutes.
Today, the restaurants of Tossa’s Traditional Cuisine prepare this dish with anglerfish, turbot, cod or skate, and in September, they enclose it as the main course in a special three course menu that is offered during the whole month to approach you to some of the best Mediterranean flavours.
+ info: www.infotossa.com