Tag Archives: caper

Seafood bolognese with sepia pasta

28 Mar

Living in Hamburg, I am getting used to eating good fish and on some occasions seafood. Little did I know for quite a long time that the fish shacks near Fischmarkt (on Grosse Elbstrasse) that do not look very inviting from the outside but make excellent fish rolls and traditional seafood dishes are an excellent escape for a quick and good lunch. If you get a chance to spend a day in Hamburg during the week go there for your lunch and you will get to feel a piece of Hamburgeois life.

This year I tried Stinte fish for the first time – Stint is a fish that lives in the ocean and comes to the river Elbe for breeding. When the baby fish are born end of February/March you will find them on the menus of traditional restaurants across Hamburg. Stint fish are served fried with potatoes (boiled potatoes or potato salad) on the side.

Matjes and hering are also traditional fish here and should you not find the time for a restaurant visit you can go to any supermarket (e.g. Rewe or Edeka) and get your dose of fish to go. Matjes and hering are eaten cold with bread and usually come in a cream sauce.

In my corner, we do not have any fish store nearby. I sometimes store seafood in the freezer so that I have something at hand if I feel like eating seafood and this is what I came up with the other day as I was craving a simple seafood dish on a Sunday night:

Seafood bolognese with sepia pasta

Seafood bolognese with sepia pasta

Ingredients (serves 2 people):

200-250g of sepia colored pasta

1 bunch arugula salad

A handful of cocktail tomatoes

2-3 tablespoons tomato paste

1 cup seafood (I used frozen seafood – e.g. mussels, squid/calamari, shrimps)

2 garlic cloves

Juice of half a lemon

Large capers for decoration

1/2 teaspoon shrimp or fish sauce

Salt and pepper

For the salad dressing: cranberry vinegar, olive oil, dill mustard


1) Defrost the seafood. For quick defrosting: Pour hot water over the seafood and let stand for a few minutes. Drain the water and drizzle the seafood with lemon juice.

2) Chop the garlic and slice the cocktail tomatoes in half.

3) In a pan, fry the garlic in a little oil, then add the tomatoes and tomato paste. Season with salt, pepper and a little shrimp or fish sauce. Stir in the seafood. Keep warm.

4) Wash and drain the arugula salad.

5) Prepare the salad dressing by mixing 1 part of cranberry vinegar, 1 part of oil and 1 part of dill mustard together. Season with salt and pepper.

6) Boil the pasta as indicated on the package.

7) On a plate, arrange the pasta in the middle, then add the seafood tomato sauce and finally arrange the arugula salad on the side.

It’s Apéro time with French style tapenades!

14 Dec

Tapenades are fine tasting pastes with an olive and caper base. You will find tapenades most likely at Apéros in the South of France. You really only need very few ingredients to make a tapenade and it goes well with either toasted white bread, pumpernickel or any type of cracker. Here are my favorite creations:

Tapenade variations


Tapenade aux olives noires (Black olive tapenade)

1 pack black olives (without pit)

1.5 tablespoons capers

1 tablespoon olive oil

2 anchovies or 1 teaspoon anchovy paste


Tapenade au thon (Tuna tapenade)

1 tin tuna (in water)

1 pack green olives (without pit)

1 teaspoon capers

juice of 1/2 lemon

small sip of olive oil (if paste is too dry)

optional variation: add 1/2 red bell pepper


Tapenade poulet au curry (Curry chicken tapenade)

2 chicken breasts

1/2 cup mixed of corn and green peas

1 small onion

2 tablespoons of greek yoghurt or sour cream

a shot of white vinegar or pickle juice

seasoning: a pinch of pepper, curry powder, turmeric for the color



1) In a blender combine all ingredients and blend until smooth.

2) Serve immediately or preserve in a small glass jar (important: cover paste with a layer of olive oil)

For the chicken tapenade:

1) Cut the chicken breast in bite size pieces and boil for about 10 min in salted water.

2) Dice the onion.

3) Then combine all ingredients in a bowl or blender and blend until smooth.

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