The Spanish Pantry: Tinned Fish - Online

This is a live, interactive, hands-on cooking class held online via Zoom. See our registration policies here. 

This class will inaugurate a new series Camila will be teaching, focusing on the staple ingredients in the Spanish pantry. By signing up for these classes you will learn how to source and build a pantry that can lead to Spanish-inspired meals no matter where you are in the world. We will build on the things Spain produces (and exports) best.

In this first session we will focus on one of Camila's loves: tinned fish. Spain has a very long history of conserving the best quality fish, which are a very long shot from some of the tinned fish you may remember from your youth or from American stores. Camila will cover her favourite types and brands, and make recommendations on how to source and use each variety in recipes, simple or more elaborate. We will start out with a bit of history and sustainability talk, and then make a recipe with three types of tinned fish, the ones that most frequently appear in Camila's home kitchen, but she will cover others as well. 

MENU

Sardines: Camila's Favorite Sardine Salad and/or Sardine Board 

Anchovies: Seasonal Roasted Vegetables with Anchovy Dipping Sauce 

Bonito (or Tuna or Mackerel): Bonito cakes with a Korean twist

Equipment and Ingredient List for the class can be found here; please check before buying a ticket.

This menu contains the following common allergens: Fish, Egg, Wheat with a GF option offered. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!

If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.

Camila Loew holds a Ph.D. in Humanities and is a certified nutrition consultant. Having lived alongside the Mediterranean for almost two decades, she believes that the best cooking relies on simple recipes with outstanding ingredients. That's the Mediterranean way she conveys in her classes, along with the concept of sobremesa, which happens to be the name of the company she runs. Sobremesa is the leisurely time we spend gathered around the table. In addition to running Sobremesa Culinary Tours, through which she offers delicious cultural and culinary experiences abroad for fellow food-lovers, Camila founded and directs the Food Studies & Gastronomy program at the University of Barcelona, and teaches academically about Mediterranean food culture to American students abroad. Since 2014, Camila has been sharing her love of regional Spanish and Mediterranean cuisines at 18 Reasons. For more information visit her website www.sobremesa.life  

_{Photo Credit: Becky Lawton, @beckylawtonfoto and The Sobremesa Cookbook}