This Basque style Dogfish recipe is quick and easy making it ideal for a family supper. The garlic and chili really add something special to this succulent, meaty fish.
You will need:
4 thick Dogfish fillets (skin and bone removed)
4 cloves garlic, peeled and chopped
200ml extra virgin olive oil
Good handfull fresh parsley, chopped
salt
1 small hot red chili, chopped
Method
1. Clean the fish under cold running water, pat dry and sprinkle with salt. Set aside for about an hour.
2. Heat the olive oil in an earthenware cazuela and gently cook half of the garlic until golden, then add the fish, parsley and the rest of the garlic.
3. Add the chili (according to your taste)shake the cazuela, to prevent the fish from sticking and turn down the heat.
4. Cook gently for around 20 minutes depending on the thickness of the steaks, shaking the dish from time to time.
5. 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.
7 comments:
Looks delicious!
krimo: its a subtle twist leaving the flavours prominent with the fish.
I don't think I can get dogfish here can I subsitute with other types such as salmon or cod?
Shionge: A meaty type fish will do just as well, steaks are good so swordfish would work or a thick nicely cooked loin of cod.
What does dogfish taste like? We catch loads here when fishing but return them to the sea.
Dave: Thanks for passing by, dogfish has quite a mild flavour, usually the fishmonger will skin a cross section of the fish and cube the meat into inch squares. Its not flaky but more meaty, very tender and needs little cooking. Bigger fish are the ones to go for, of course there are many varieties of dogfish/shark but as a general rule the flavour is mild and the texture very good. Hope this helps.
Hi! We eat often this fish in Venezuela, but I'm now living in Miami, FL. Any idea of where I can buy this fish?
Maria
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