Sunday, 25 April 2010


I hadn’t seen Charlie Mahoney for some time and I invited him to lunch at home. As he had commented that he liked gilt-head bream, after reading one of my blog’s recipes, I decided to prepare two of them oven-roasted. I met Charlie at a Photojournalism graduate course I taught at the UAB in Bellaterra. He struck me, apart for his eye for photography, for his ability to make contacts and work around the world.

An example: Charlie photographed Africans immigrants in Barcelona. He tried to publish it in Vanguardia Magazine but failed. (Neither the Magazine nor its editor, Pepe Baeza, can absorb in its 52 issues per year, the thousands of stories photojournalists bring there every year). Far from beeing discouraged and giving up (see the article by Tino Soriano), Charlie managed to publish it on the online website of BBC news. He also received the second prize in the Prix de la Photographie Awards, held in Paris and first prize in the SOS Racism Awards. Out of Focus Magazine in Sweden also published his photo essay called Life in the Shadows.
Another example: Charlie Mahoney is an American, based in Barcelona, and, as his name indicates, is of Irish origin. He traveled to County Cork in Ireland, to photograph his Irish relatives still living there. His story was published in the Lonely Planet Magazine in Spain and in National Geographical Traveler. This story also won the Travel Photographer of the Year 2008 award, in the Life category , held in London. The prize was a trip, all expenses paid, to travel to Cuba. Previously,in 2007, Charlie won the TPOTY award, in the category New Talent.This time he was given a grant to cover any topoc he wanted related to the environment and he chose to travel to the Maldives, threatened by climate change and rising sea level.Since he had contacted editors prior to his arrival, while there, he managed to get an assignement for Time Magazine (Asian edition) .
Unlike the title of the James Bond film, for Charlie the world is enough to publish his photographs.
But let’s go back to the recipe ...


2 gilt-head bream of 250 gr each, prepared for the oven.
A couple of potatoes.
1 large onion.
Olive oil.
Half a glass of white wine.
A big spoonful of chopped parsley.
A big spoonful of minced garlic.
Bay leaves.

Fry the potatoes, cut into circular slices. When they are half way done, add the onions cut into slices. When finished frying, place the potatoes and the onions over the base of a saucepan and season. Season the fish and introduce a couple of bay leaves in each. Drizzle with a little oil and add the half glass of white wine. Introduce the baking dish in the oven, preheated to 210 degrees, and leave it for 30 minutes. Occasionally ladle the fish with the sauce in the saucepan. When there are 5 minutes remaining, sprinkle the fish with the minced garlic and parsley.
I prefer to serve the potatoes and onions in the dish, debone the fish and place the delicious white pieces on top of the potatoes and onions. The potatoes will have absorbed all the juices and will come out really delicious.
Bon appetit Charlie!

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