RECIPE FROM SPAIN:

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Basque Dogfish

This Spanish recipe for dogfish originates from the Basque region but is enjoyed all over Spain and makes a simple yet sophisticated seafood dish. The use of a little chilli accompanied by the garlic and good olive oil surround the succulent dogfish fillets with a spicy but not too overpowering flavour. Perfect summer seafood.

You will need:

4 thick Dogfish* fillets, skin and bone removed
5 cloves garlic (chopped)
250ml extra virgin olive oil
6 sprigs broadleaf parsley, chopped
Salt
1 small hot red chili, finely chopped

*in the UK Dogfish is commonly called huss or rock salmon

Method

• Clean the fish under cold running water, pat dry and sprinkle with salt. Place in the fridge for about an hour.

• Heat the olive oil in an earthenware cazuela and gently cook half of the garlic until golden, then add the dogfish fillets, parsley and the remainder of the garlic.

• Add the chili (according to taste), shake the cazuela, to prevent the fish from sticking and turn down the heat.

• Cook gently for around 20 minutes depending on the thickness of the steaks, giving the dish a shake from time to time.
  

• When cooked, the fish will be firm and white and still soft and tender in the middle.

• Serve in the cazuela with boiled new potatoes and a green salad.