Margariteño Style Dogfish Recipe
The dogfish is a white, semi-fatty meat with a certain gelatinous texture that has great nutritional properties and a magnificent flavor. In Venezuela there are several versions of what the word dogfish means. Some say that this is the name given to the baby shark and others that it is a kind of small shark. The truth is that the dogfish is a versatile meat, which is widely used to prepare traditional recipes of Venezuelan cuisine, including the mojito in Zulian coconut, another classic of local cuisine!
Because dogfish is one of the most consumed seafood products during Holy Week throughout Venezuela and, also, in many parts of the world, we offer you a beach recipe with an authentic tropical flavor that you can easily prepare at home and We teach you how to prepare daisy-style dogfish. It tastes like the Caribbean!
Ingredients to make Margariteño Style Dogfish:
- 1½ kilograms of dogfish
- 3 tablespoons of salt (to boil the dogfish)
- 1 lemon (the juice)
- ½ cup vegetable oil
- 6 garlic cloves, crushed
- 2 onion
- 1 green bell pepper
- 1 red paprika
- 5 sweet peppers
- 3 goats
- 3 coriander sprigs
- 1 tablespoon capers
- 1 pinch of annatto (powdered)
- 1 pinch of pepper
- 1 pinch of cumin
- 1½ grams of salt (for the sauce)
How to make Margariteño Style Dogfish:
- Clean the dogfish with plenty of water and lemon. Then, use an 8-liter saucepan to boil the fish. To do this, pour plenty of water into the pot and add the 3 tablespoons of salt. Wait until the meat is soft but firm. At this point, drain the fish and wait until it cools.
- Remove the skin and cartilage, leaving only the meat pulp. Crumble the pulp and reserve.
- Use a frying pan, add the vegetable oil, wait until it is hot but not smoking and add the finely chopped garlic. Stir for a minute, so the oil will be impregnated with the flavor of the garlic and the cazón margariteño will be delicious.
- Add the squared onion, stir and cook for 2 minutes. Wait until the onion acquires a transparent condition.
- Add the vegetables chopped into squares: the peppers, the chili peppers and the chives. Also place the capers but cut in half. Sauté for 3 minutes over medium heat to continue with the margariteño-style dogfish recipe.
- Add the finely chopped coriander, the annatto (or annatto), the cumin to the sauce, and then season with salt and pepper. Stir very well to fully incorporate all the ingredients. Wait 1 more minute before adding the final component.
- At the end, add the dogfish to the sauce and stir. Cover the pan or cauldron with a lid and wait 15-20 minutes. Apply medium-low heat so that the cazón margariteño is finished cooking.
- You can taste the margariteño-style dogfish with white rice, Venezuelan arepas, empanadas, margariteño pavilion, cookies, bread and vegetables. It is very versatile!
