GASTRONOMIC ROUTES

FRESHWATER FISH ROUTE

Extremadura is the region with the most kilometres of freshwater in Spain, thanks to its large and significant network of lakes and reservoirs, including that of La Serena, considered the largest in Europe.

Most of these lakes and reservoirs are relatively recent, as they were built to make up for the notable spread of our dry land, turning it into flourishing, productive valleys thanks to the miracle of water.

However, the culinary tradition of freshwater fish is lost over the pages of history of Extremadura cuisines, forming an essential part of the so-called “staple economy”.

Almost all of the Region, furrowed by the River Tajo in the north and the Guadiana in the south, has enjoyed a rich, varied freshwater fish cuisine that formed part of the daily range on offer at markets and got many a housewife out of a fix on the many occasions when there was nothing to go into the pot.

The route chosen to follow the freshwater fish of our cuisine includes the largest concentration of stored water in the world in the reservoirs at La Serena, Orellana, Zújar, García Sola and Cíjara.

This is a countryside of beautiful sierras and scrubland and home to the Caza del Cíjara Nature Reserve.

Unlike in other regions where it is basically offered fried, Extremadura freshwater fish cuisine is extremely rich in stews, pickles and even salads.

A variety of different kinds of fish is used, although culinary nobleness with which some of them are treated, such as carps, eels and trout, must be underlined.

The route is also extremely attractive in terms of game cuisine, particularly large game, cold dishes and sweets.

Among the most traditional recipes are the escarapuche de peces, which is baked fish in a tomato, pepper and onion salad, moje de peces (fish casserole), aromatic herb soup (particularly containing pennyroyal mint), peces en ajo molinero (fish in garlic), freshwater fish gazpacho and pickled carp.
 
Along the route you can stop in Orellana la Vieja to taste the macarraca, peces en ajo molinero (fish in garlic), fish stew, an excellent stew containing gizzards and, for dessert, flores (honey puffed pastry).

In Herrera del Duque, along with the freshwater fish, you can enjoy excellent large game cuisine with sorda de jabalí (seasoned minced wild boar meat), wild boar casserole, venison ragout and winter gazpacho with dried wild boar meat. Peloche is famous for its cold dishes such as ajo blanco  (cold almond soup) and the escarapuche de peces (grilled freshwater fish) or wild boar loin.

In Navalvillar de Pela, apart from excellent fried boga fish, its soups are famous: masmaría, like ajo blanco but without water, and poleás, a hot milk soup. Furthermore, you cannot leave without trying its sweets and pastries: bollos dormíos (sweet egg bread), buñuelos (doughnuts), roscas raborratas (fried pastry) and mantecados (crumble cookies).

Talarrubias is famous for its ajo de peces (fish in garlic) and its baked boga fish. Esparragosa de Lares has an excellent homemade pitarra wine and many different game recipes.