In a large pan, cook the green peppers and marrows for around 5 minutes, then add the remaining ingredients and simmer. In a separate pan, lightly cook the tuna steaks and then add to the tomato and caper sauce and let it simmer for another couple of minutes.

Season fish simply and treat it with respect. The flavour of the fish itself is all you really want – a squeeze of fresh lemon is all that is required after grilling or oven-baking it.

Mix well the sauce ingredients and divide mixture in 2 bowls. Place the shrimps in one of the two bowls

Clean the calamari and slice into thick rings. In a deep pan, heat the oil and cook the garlic. After

Heat the olive oil in a pan, add the garlic, the lemon juice and the salt and pepper. Trim and

Wash the clams thoroughly and put in a deep skillet. Pour over the dry white wine, enough to barely cover the clams. Next add the butter and the garlic and bring it to a boil. Keep covered until the clams are all open. Season with salt and pepper and turn the heat down. Simmer for about 5 minutes. Take off the heat and remove any unopened clams. Season with the chopped parsley and serve with sliced Maltese bread.

Salted cod was preserved when caught, in the autumn months, to be used throughout winter when it was impossible to catch fish.

The calamari caught locally are small and very tender in comparison to other neighboring countries .