Sea gourmands unite! Here are seven recipes for a tasty dinner on a boat


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bee_recipesNo restaurant will ever be better than a cockpit dinner under the starlight and with fresh ingredients expertly combined by your own hands. In preparing the galley, everything should be thought through concretely: check the materials available on board and carefully consider what is needed, without overstocking the galley with all kinds of utensils or appliances, which are often not needed.

Keeping in mind that perishable goods for daily consumption, such as meat and fish, fresh fruits and vegetables, are always best bought locally, we offer a basic shopping list for a week for six to eight people. We then tease you with some recipes we think are perfect for cockpit lunches and dinners.

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Ingredients: Clams or mussels, oil, garlic, white wine, parsley, tomatoes, pecorino cheese, basil, egg pasta.
Preparation: Purge the clams for a few hours in seawater and toss them in a pan with oil and garlic. Wet with white wine and let it fade; cook pasta and toss with clams or seafood, finish with parsley and they are ready! Or, get this: sauté garlic and parsley, add some tomato and well scraped and washed mussels; let them open and duly pull the sauce. A tip, use fresh egg pasta, it cooks in three minutes. Season it with the sauce and sprinkle it with pecorino cheese and basil, overpowering taste! You can also use gnocchi for this recipe, they are special!

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Ingredients: Lettuce, shrimp or prawns, grapefruit, oil, salt, lemon, pepper, oregano.
Preparation: Add, to the lettuce, boiled shrimp or prawns and some peeled grapefruit, season with a citronette of oil, lemon, salt, pepper and oregano. That is, oil, lemon juice, salt, pepper and oregano or herbs, emulsified quickly with a fork.

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Ingredients: Cannellini beans, spring onion, crabmeat, lemon, oil, salt, pepper, basil.
Preparation: Rinse the cannellini beans, drain the crabmeat (you can find the ready canned kind) and cut the spring onion into rounds. Combine everything in a soup bowl and season with oil, lemon, salt, pepper and basil.

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Ingredients: Mixed shellfish and crustaceans, bread, oil, celery, onion, tomato, salt, pepper, oregano and basil.
Preparation: Another idea might be seafood panzanella, a bit more complicated but tasty. Take shellfish and crustaceans and cook them, each for itself; shelling them or then cutting them into small pieces… Take even slightly stale bread, wet it but do not soak it with water. Squeeze it well and flour it inside a bowl. Add the fish and some celery, onion, and tomatoes in small chunks. Add a few olives, capers and a handful of fragrant herbs, especially some basil and oregano. Season with salt, pepper and oil, keep chilled before serving.

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Ingredients: White fish flesh, low-fat white yogurt, honey, sweet mustard; for seasoning oil, lemon juice, pepper, a handful of chopped capers, chopped parsley or mixed herbs, arugula, chopped cherry tomatoes.
Preparation: Cut the fish flesh into small pieces and season with lemon, oil, chopped capers and parsley. Divide the fish into portions and prepare the sauce by mixing in the yogurt, honey and mustard. Season the fish and finish with arugula and cherry tomatoes. It is a dish that is served fresh!

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Ingredients: One-piece tuna fillet, oil, garlic, rosemary, bay leaf, sage, thyme, juniper berries, salt, pepper, white wine, water.
Preparation: Put plenty of oil in a saucepan and heat it along with some herbs and sliced garlic. Let go over moderate heat. Raise the flame and lay the fillet on it, browning it on all sides, turning it often. Add some white wine and a little water, season with salt and pepper, and cook on each side again. Baking should be quick so that it cooks on the outside and remains pink on the inside. Remove the tuna from the pan and cut it into slices. Strain the cooking sauce, warm it up when serving, sprinkling the tuna with it.

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Ingredients: Extra-virgin olive oil, anchovy paste, well-drained tuna in oil or in its natural state, garlic, chopped parsley and basil, tomato sauce, water, spaghetti.
Preparation: Sauté the crushed garlic cloves in oil, add the anchovy paste and let it melt. Add the shredded tuna and season, letting it brown. Add the tomato diluted with a little water and cook over moderate heat until the sauce has reached the desired density. If necessary, add salt. Cook the pasta al dente and toss with the tuna sauce. Finish with chopped parsley and basil. You can vary the sauce by adding, after the anchovy paste, capers and olives, then proceed as described above.



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