Stewed Dorada Recipe

ByFoodsDiary Staff

The gilthead bream reigns among marine fish with full rights, as it constitutes an authentic delicacy. The sea bream is easy to identify because it has a golden stripe between its eyes, in the manner of a horn. In addition, it is a fish that provides protein and contains little fat. Here I present a classic recipe, the stewed gilthead bream, one of those that retain all its prominence above the fashions to which the kitchen is subjected.

Ingredients to make Braised Dorada:

  • 4 serving units of Dorada
  • 400 grams of Potatoes
  • 2 units of chives
  • 2 garlic cloves
  • 2 units of chorizo ​​pepper
  • 50 grams of pitted black olives
  • 100 milliliters of olive oil
  • 100 milliliters of white wine
  • 100 milliliters of Fish brother
  • 2 units of bay leaf
  • 1 pinch of Dill
  • 1 teaspoon salt
  • 1 pinch of ground black pepper

How to make Braised Dorada:

  1. We ask the fishmonger to clean the sea bream, removing the central spine and separating the loins. If we can’t buy them whole and do it ourselves at home.
  2. The first step in making the stewed gilthead bream is to soak the chorizo ​​peppers in hot water for a while to remove the pulp later (chorizo ​​pepper meat is sold packaged in glass jars in large supermarkets). For my land, I have used Nora pulp, which is also sold, packaged in glass jars. So we can buy the pulp already packaged or remove it ourselves.
  3. Peel the potatoes and cut into slices.
  4. Peel the onion and garlic and chop them.
  5. Heat the oil in a frying pan and first fry the potatoes, in the same oil the chives and garlic. When the onion and garlic are poached, add the potatoes, the pulp of the peppers, the bay leaf, salt, pepper and a pinch of dill.
  6. Preheat the oven to 200 degrees.
  7. In a dish suitable for the oven, we put this preparation on the bottom, place the sea bream fillets on top, seasoned and sprinkled with dill, add the wine and the fish stock, and bake for 10 minutes.
  8. Halfway through cooking, add the olives to the stewed gilthead bream. Once baked, we can now enjoy our tasty stewed sea bream with vegetables and olives.

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