Publication date: 05/16/2025
Port Leucate, dry stack marina on the Mediterranean
Located between the Leucate lagoon and the Mediterranean Sea, Port Leucate is a popular spot for boating enthusiasts. Nestled in the heart of Occitanie, it offers an idyllic setting for a nautical and culinary stopover. One of the largest marinas in Europe, it’s the perfect starting point to explore the unspoilt landscapes of the Côte Vermeille and to savour local specialities.
Catalan Cuisine – between land and sea
With its rich Mediterranean heritage, the cuisine of Port Leucate strikes a fine balance between seafood and the flavours of the land. Freshly caught fish, Roussillon wines and sun-kissed spices come together to create dishes full of flavour and tradition. For this culinary stop, we invite you to discover Catalan-Style Fish – a classic dish combining tomatoes, peppers, olives and aromatic herbs.
Mediterranean Fish
The Leucate coastline is teeming with iconic Mediterranean fish such as sea bream, sea bass, red mullet and monkfish.
➡️ Where to buy fresh fish in Port Leucate?
Roussillon Wines
Roussillon is an exceptional wine-producing region, bathed in sunshine and swept by the tramontane wind. Its diverse terroir – stretching from sea to mountains to scrubland – gives rise to a rich variety of wines with intense aromas.
The vineyards around Leucate produce outstanding wines, perfect to accompany a fish dish. The area is especially known for its muscats and dry white wines with floral notes.
➡️ Fancy tasting some local wines?
- The cooperative winery ‘Vignobles Cap Leucate’
- Domaine de la Perdrix
- Domaine de la Rochelierre
Recipe: Catalan-Style Fish
Flavourful and colourful, this emblematic dish of Catalan cuisine is a true invitation to travel.
Ingredients (serves 4)
- 4 sea bream fillets (or sea bass, red mullet)
- 6 ripe tomatoes
- 2 red peppers
- 2 green peppers
- 2 onions
- 4 garlic cloves
- 20 black olives
- 300 ml dry white wine
- 6 tbsp olive oil
- 1 bunch of parsley
- Salt and pepper
Equipment
- 1 large frying pan
- 1 knife
- 1 chopping board
- 1 wooden spoon
Preparation
Preparing the vegetables:
- Finely slice the onions and garlic, cut the peppers into strips, and dice the tomatoes.
- Sauté the onions in olive oil, then add the peppers and tomatoes.
- Simmer gently for 15 minutes.
Cooking the fish:
- Add the fish fillets and pour over the white wine.
- Season with salt and pepper, and add the olives.
- Cover and cook gently for 10 to 15 minutes.
Tasty Tips
- Spicy twist: Add a pinch of Espelette pepper.
- Perfect side dish: Serve with Camargue red rice or steamed potatoes.
Recipe: Catalan Cream
A delicious meal deserves a sweet finish! Here’s a recipe for Catalan Cream – a traditional dessert with delicate vanilla notes, perfect to round off a Mediterranean meal.
Ingredients (serves 4)
- 500 ml whole milk
- 4 egg yolks
- 100 g sugar
- 1 tbsp cornflour
- 1 vanilla pod
- Zest of 1 lemon
- 4 tbsp brown sugar (for caramelising)
Equipment
- 1 saucepan
- 1 whisk
- 1 mixing bowl
- 4 ramekins
- 1 kitchen blowtorch or oven grill
Preparation
- Heat the milk with the split vanilla pod and lemon zest. Bring to a boil, then remove from heat and leave to infuse.
- In a bowl, whisk the egg yolks with the sugar until pale and creamy. Add the cornflour and mix well.
- Gradually pour the strained hot milk over the egg mixture, stirring constantly.
- Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens.
- Pour into ramekins and allow to cool in the fridge.
- Sprinkle with brown sugar and caramelise using a blowtorch or under a hot grill.
Tasty Tips
- For a spiced version: Add a pinch of cinnamon or a star anise to the milk during infusion.
- Indulgent twist: Replace part of the milk with cream for an even creamier texture.
- Perfect pairing: Enjoy with a glass of Muscat de Rivesaltes.
If you try these recipes, whether ashore or on board, share your photos with the hashtag #GalleyRecipes!
See you soon on our website for the next Galley recipe!
