Welcome to Galway Bay Seafoods
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Welcome to the home of Galway Bay Seafoods where a lifetime of experience is being brought to you…
Galway Bay Seafoods was established in 1950 and has grown organically over the last 62 years. A life long passion for seafood and fish by the owners has given Galway Bay Seafoods a level of knowledge and experience that cannot be learnt over night. The full history of Galway Bay Seafoods can be learnt here.
The company can be broken down into four key areas
Customer service is the foundation to our business and we will go the extra mile for our customers, we can assist and advise you on how to create wonderful dishes
Our next class is taking place on
Tuesday 3rd of March @ 7pm.
The class will again be headed up by our
talented chef Daniel Craughwell.
Dish of the evening is "Spanish Seafood Paella"
This class is priced @ €20 per person.
So if your in the mood for a fun evening, whilst
also learning alot about cooking seafood
it has to be Galway Bay Seafoods!
For info or bookings contact: 091 563011
or email: email@example.com
Griddled sea bass with stuffed courgettes, tomatoes, olives and basil
First make the basil oil. Place the picked basil in a liquidiser with the olive oil and blitz into a purée with a pinch of salt. Set aside in the fridge until required
Preheat the oven to 80°C, or the lowest setting on a gas mark oven
Blanch the heirloom tomatoes briefly in water and remove the skins, then cut into wedges and place onto a non-stick baking tray. Season with salt, sprinkle over a little icing sugar and drizzle with some olive oil
Score a cross in the skin of the base of the tomatoes and place them in a bowl, boil a kettle and pour over the hot water. Leave for a few seconds until the skin near the cross starts to curl. Place in cold water, then peel off the skin
Place a couple of sprigs of basil over the tomatoes and cook in the low oven for approximately 1-1 1/2 hours. Open the door at regular intervals to let any moisture out of the oven
For the tomato sauce, warm the olive oil in a wide, shallow, non-stick pan and add the shallot and garlic. Cook slowly until soft and sweet but not coloured. Add the chopped tomatoes and season with a little salt and cayenne pepper
Cook slowly until the tomato sauce starts to thicken - you will need to stir it quite often to prevent it from burning. Once it has become thick, add the basil and leave it to infuse for 10 minutes before passing through a sieve to remove the seeds. Set aside in a warm place
For the olive en croute, add the olives to a blender and blitz to make a paste - you may need to add a little olive oil to help the process
Slice the baguette very thinly to create a croute, then toast it slowly until nice and crispy. Set aside until ready to serve
For the aubergine and courgette farce (for stuffing the round courgettes), place some olive oil into a small pan and add the shallot, garlic, herbs de Provence and a pinch of salt. Cook until soft and sweet but not coloured
Add the diced courgette and aubergine and cook until soft, then add the chopped mushroom and cook until the moisture has evaporated. Add the spinach and cook until dry again
Add the diced tomato cook for 1 minute, then add some breadcrumbs just to stiffen the mix up. Set aside
Preheat the oven to 170°C/gas mark 3
Blanch the round courgettes in boiling salted water until tender, but still firm and holding their shape. Refresh in iced water and drain. Stuff with some of the farce and sprinkle with a few more breadcrumbs. Place into oven for 10-15 minutes, then remove and keep warm
Preheat the oven 150°C/gas mark 2
To prepare the fish, add some olive oil to a hot pan and season the fish. Place in the pan skin-side down and fry for thirty seconds, then place the fish in the oven for 5-6 minutes to cook through
Meanwhile, quickly sauté the baby artichokes in a small pan with a dash of oil
Arrange the courgettes neatly onto plates, then spread on a little of the tomato sauce. Place the slow-cooked tomatoes and roasted artichokes on top of the sauce
Remove the sea bass from the oven and season with some salt and lemon. Place the fish on top of the vegetables and trickle some basil oil around the vegetables. Spread some black olive paste onto the croute and arrange on top of the fish. Serve immediately