The Kitchen of La Cumbre and Tomb of Tossa de Mar
The gastronomic campaign of La Cocina de La Cumbre y Tumba returns to Tossa throughout the month of September. The participating restaurants are members of the TOSSENSE Traditional Cuisine collective and offer a special menu with a first course, top and second course tomb, and dessert.
The origin of the top and grave is deeply rooted in the seafaring tradition of Tossa. Before, when going sailing or rowing it meant that being away from home for many hours, Tossa fishermen took a fire pit, some coal, a mortar and an iron pot to the boat. They also loaded a basket with potatoes, onions, garlic, tomatoes and peppers, as well as oil and the species they had (salt, pepper, saffron, etc.).
When it was time to eat, they put the onion and sliced potatoes, crushed vegetables, and garlic cloves in the pot. They added the p axis of rejection of the fish, the one that came out broken from the net and knew that they could not sell (redhead, skylight, spider, rat, rap, cat, etc...), a good jet of oil, and what they covered with water, letting it cook over a rapid fire.
Meanwhile, they took a mortar, made a very abundant aioli that they put on top of the fish when it was almost cooked, and let it boil for 2 to 5 more minutes. Then he removed it from the fire and they already had it ready to eat. It was a very primary fish and vegetable dish and very simple to make, but very good.
At present, most restaurateurs prepare the top and grave with monkfish, turbot or pintarroja (herd or written) but there are also cooks who do it with scorpionfish or other fish from our coast that have strong meat, so that they don't They fall apart during cooking. All the restaurants that participate in the campaign of La Cocina de La Cumbre and Tumba follow the original recipe, although each chef makes a little of his contribution by providing his own creative touch.