Dogfish in marinade

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By Ángela

Arabic recipe that he stayed forever in the province of Cádiz, where they embroider it, but that Galician emigrants to Cádiz have executed fifty years ago. What was a way of taking advantage of the past fish has become the emblem of a gastronomy little known to the rest of the country but that deserves more than one post in this blessed blog.

Dogfish in marinade

Print recipe

The Adobo Dogfish is a traditional and very typical dish in regions like Cádiz. If you also want to enjoy it without leaving home, with this recipe you can cook it

Dogfish in marinade
  • Ángela
  • Kitchen: cuisine
  • Recipe type: meat
  • Rations: 4
  • Total time:

Ingredients

  • Dogfish
  • Garlic
  • Oregano
  • Vinegar
  • Peppers
  • Sal Island
  • Flour (XNUMXg)

Preparation

  1. We take the dogfish and cut it, cleaning it well from the bones (it has a central one that is easily removed), the idea is not to marinate slices but pieces (see photo).

  2. Place the fish in a lunch box and add garlic (to taste), Jerez vinegar, sweet paprika, salt and oregano

  3. We remove the fish with this sauce until it is completely impregnated

  4. The smell should be that of sherry vinegar with hints of oregano

  5. I say this because in Cádiz it is done by eye and it is the smell that gives us the clue.

  6. Now comes the true secret of this dish

  7. Depending on personal taste, we will choose how many days the dogfish should rest in the lunch box

  8. If we do not know the flavor we recommend one day, so you will have an approximate idea

  9. If you already know it and have tried it in Andalusia, the best option is 2 days and if you like it spicy, 3 at most.

  10. Remove the fish and dry with a kitchen towel.

  11. We know, absorbent papers have been invented for something, but the cloth does not overdry the fish and that is what we want.

  12. We pass through flour and fry in very hot oil

  13. The pairing with Manzanilla or Fino is ideal but it also accepts Mediterranean whites

  14. The marinade system also allows it to be made with chicken breasts, pork or any other ingredient that is to your liking

  15. Once again we make you part of this your blog

  16. Comment what you think of these recipes and how you do it in your homes.

Image: Alberto's recipes.


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  1.   Nacho said
    ago 15 years

    I did not know that this dish existed until I met my wife, she lived in Puerto de Santa María for 6 years, and since then I have enjoyed it. What happens is that depending on where you eat it, it is better or worse. I personally prefer it to taste a lot like vinegar ... but of course, about taste ..

    All the best

    Reply to Nacho
  2.   David said
    ago 15 years

    Thanks for reading us. As you say, the vinegar flavor is one of the great secrets of this magical dish.

    Greetings.

    Reply to David
  3.   Mar said
    ago 13 years

    Simply say that I am from Jerez de la Frontera, and that I was surprised that the cazon is from my province! I thought it was something typically Spanish, what a shame there are people who cannot enjoy tapas!

    Reply to mar
    1.    Recetín said
      ago 13 years

      If there are only good things in the South! :)

      Answer to Recetín