|
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.
| |
| Discover
Spanish Ceramics |
|
|
