Fish and Seafood

Cooking any kind of seafood in the wood-fired oven is a perfect way of keeping it deliciously moist — it’s definitely the best way we’ve found of cooking fish. The high temperatures seem to steam the fish from the inside and char it on the outside so you get a great combination of flavours. You can also use the lower temperatures of a falling oven to great effect in a more slowly cooked dish like a soup, where the fish is gently poached in a tomato base — equally fantastic.