Recipe of Dogfish a la marinera

Mediterranean food is famous for its flavor and nutritional attributes. The ingredients of the Mediterranean diet are part of the secret of good eating: olive oil, cereals, vegetables, seasonal fruit, fish and meat; to mention the main ones. Healthy and divine gastronomy! For this reason, we invite you to taste a dish from the coastal area of Cádiz: cazón a la marinera with prawns and clams or chirlas. Pure Spanish flavor!

Spanish food is a worthy representative of Mediterranean food and what better way to taste it than by savoring a dish with ingredients from the sea and learning how to make cazón a la marinera. Hey!

Ingredients to make Dogfish a la marinera:

500 grams of dogfish

100 grams of clams, clams or mussels
100 grams of prawns (shrimps or prawns)
100 grams of calamari (optional)

4 tomatoes
1 onion (large)
200 grams of chilies or chili peppers

300 milliliters of fish brother
3 garlic cloves
1 splash of olive oil

1 pinch of ground black pepper
1 pinch of salt

How to make Cazón a la marinera:

For this recipe I used chipi or chiral Del Caribe as a substitute for the clams. The chipi chipi is very delicate and opens easily, so we wash it just a little to remove the sand. You can place them in a bowl and change the water several times. We booked.

If you use clams you must clean them very well, until you remove all the sand possible. Place the shellfish in a large container with enough water and add 2 tablespoons of salt. Cover the container with a lid and leave to soak for 24 hours. Remember to change the water every 2 or 3 hours. The next day rinse under the tap and drain again. Booking.
Tip: If you use clams and find a broken one, simply throw it away.
Place the fish in a sauce pan with enough water. Boil 20 minutes.

Drain the dogfish, cut into cubes and season with salt and pepper. Booking.
Prepare a mince with the almonds (you can also put hazelnuts or both), the garlic, the parsley leaves and the white wine for the seafood dogfish. Crush all the ingredients very well with the mortar and mix.
Trick: A cicada is to grind ingredients (for seasoning) in a mortar that are then added to the cooking of a dish or sauce.

Cut the onion, red pepper and chili (or chili) into small cubes. Cook the tomatoes boiled or steamed, when the skin cracks, remove from the heat and prepare a puree. Reserve all the ingredients.
Preheat a large skillet with a drizzle of olive oil over high heat. Deposit the prawns and brown on both sides. Booking. For this recipe I used shrimp instead of prawns but prawns are also good. Preferably remove the skin from crustaceans before cooking.
Trick: Avoid overcooking the prawns (shrimps or prawns) otherwise they will turn like chewing gum.

On the same oil of the prawns, add an additional jet of olive oil. Sauté the onions until softened and then add the bell pepper. Season with salt and pepper. Cook for 15 minutes on low heat.
Add the picada (garlic, parsley, almonds and wine). Wait until the wine evaporates and the garlic is browned.
Add the crushed tomato puree to the pan and mix well. Add a teaspoon of brown sugar (or paper) to the sauce (optional) of cazón a la marinera. Cook for 30 minutes or until the mixture reduces.

Tip: The sugar softens the natural acidity of the tomato.
Previously, mix a tablespoon of cornstarch with the fish broth (which should be at room temperature) and beat well until the preparation looks homogeneous. Then, pour the broth into the pan and let it reduce for 15 minutes.
Tip: You can add a bay leaf, if you like.

After this time, add the dogfish and cook for 20 minutes. Stir carefully so as not to shred the fish and cover the pan.
Finally, deposit the prawns and clams (shrimp and chipi chipi). Cover, raise the heat and cook 5 more minutes or until the clams open.
The cazón a la marinera is delicious and very nutritious. A classic of southern Spanish food!