Let's start this post knowing a little more about our new friend, for some, the urta. It is a typical rock fish from the Cadiz and Canarian coast belonging to the same family (espáridos) as sea bream or bream.

With a pronounced and pleasant flavor, the most famous way to prepare the urta in Cádiz, and specifically in Rota, is a la roteña. Its recipe is very simple, as it includes basic ingredients such as the typical vegetables and sofrito spices, and its cooking has no secrets other than love and patience.

Urta Roteña

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This typical recipe from Cádiz is a real delicacy. You have to try this Urta a la roteña

Ángela

Kitchen: cuisine
Recipe type: Fish
Rations: 4

Total time:

Ingredients

1 urta (1,5-2 kg.) Peeled and chopped
1 kg. red tomatoes
1 small onion
350 gr. green peppers
2 cloves of garlic
Half a glass of fine sherry wine
Buy
1 hoja de laurel
Sal Island
Pepper

Preparation

First we prepare the vegetables. Cut the onion into julienne strips, slice the pepper, slice the garlic and peel the tomatoes, seed them and cut them into cubes. We can start now.
In a casserole, preferably clay, we put the onion to fry with oil until it is transparent. Then we add the garlic and the pepper. Sauté for a few minutes and add the tomato.
We turn the sauce around a couple of times and water with the wine and season with salt and pepper. Let this sauce cook over low heat until the wine and vegetable juices are reduced.
When the sauce is ready, add the pieces of urta and the bay leaf, return to salt to taste and let the fish cook slowly for about 10 minutes or until it seems to us that it has been cooked to our liking. Some people add a touch of vinegar or brandy to the sauce.

Recetín

Urta a la roteña, from Cádiz it had to be

Urta Roteña

Ingredients

Preparation

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