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Gastronomy
The main sea products consumed and exploited in the peninsula are:
the barnacle, the razor shell, the scallop, the sea urchin, the
octopus and all kind of fish.
The barnacle is a product we can enjoy along all the year, although
the best seasons for extracting are spring and summer.
The barnacle is the king product of the Galician shellfish and in
these waters we grow, undoubtedly, the best in the world.
In Cangas we celebrate the “Festa do Percebe” in the middle of
August. This day we can taste barnacles, razor shells or clams,
depending on the quantities existing in the dates of the event. All
this is washed down with an excellent “albariño” wine that will
delight your palate.
:: Gastronomical Celebrations
Festa do Muiño (Coiro) – fist Sunday of May
Festa do Augardente (Hío) – previous weekend to "Cristo de la Luz"
Recipes
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Casserole of fish and
mussels
 INGREDIENTS:
• 750 gr. of mussels Cabo de Cruz
• 500 gr. of pieces of fish
• 1 branch of parsley
• 1 lemon
• 2 onions
• ½ celery
• 4 pepper grains
• 1 clove of garlic
• 2 spoons of oil
• ½ l. Of dry white wine
• 400 gr. of hake or codfish into slices
• ½ little spoon of salt
• 1 spoon of parsley or dill
ELABORATION:
To the stock wash the pieces of fish, the parsley and the lemon and
cut the lemon in slices. Peel the onion and the celery and cut the
celery in cubes. Cover with water the ingredients and the pepper and
cook for 30 minutes. Peel the other onion and the clove of garlic,
chop and brown them in a casserole with the butter. Add the mussels
and the wine and let it cook with the lid on for 15 minutes, shaking
from time to time. Sieve the stock of the mussels and take out the
mussels from the shells. Sieve the stock of fish and mix with the
mussels’ one. Cut the fish, salt and leave to cook for 10 minutes in
the stock on a low heat. Add the mussels to the stock and heat them.
Taste and salt if necessary and spread over it the parsley or dill.
(Recipe given by <<<Mejillones
Cabo de Cruz>>>)
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