Dogfish in marinade or "bienmesabe"

MONIX Cazon en adobo INSTA

Surely this is not the first time you have tried dogfish, a very typical fish in the south, specifically in the Cádiz area and with which there is a lot of tapas.
It brings back memories of summer, of terraces, of good company and so that you can do it at home today, I'll teach you how to cook it.
You can buy it fresh or frozen, you just have to ask them to cut it into tacos and prepare the mash in the mortar with the ingredients that I leave you below...

500-600 g dogfish cut into cubes
1 tablespoon cumin
2-3 cloves of garlic, chopped or to taste
1 tablespoon sweet paprika
1 tablespoon oregano
100 ml vinegar
2-3 bay leaves
100-150 g of water
TITAN ROCK frying pan, 22cm diameter
Extra virgin olive oil for frying
Monix® Silicone Lids
SOLID+ Utensils Tweezers
SOLID+ Utensils Silicone Tongue

Step by Step:

  1. Put the cumin, garlic and salt in a mortar and mash with the mortar until it forms a paste.
  2. Add the paprika, oregano and vinegar and stir.
  3. Prepare the fish cut into cubes or tacos in a bowl and pour the previous mixture on top. Add water to cover and add the bay leaves in pieces. Stir. Place the silicone lid and set aside in the refrigerator for 4-8 hours or let it rest overnight.
  4. Prepare a Titan Rock frying pan with plenty of olive oil and heat it. All that's left to do is dip your drained dogfish in flour and fry. Pour into a bowl lined with kitchen paper to absorb excess oil and sprinkle with chopped parsley. To eat!

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