dogfish stew

Dog fish stew

If you fish around the coast in the UK you will be more than familiar with the lesser spotted dogfish.

If you want to eat them then you usually have to skin them first. Easier said than done, as I know from experience. My grandfather used to nail the fish to his shed door, lift the skin with a knife, and then pull it off in strips with a pair of pliers.

This recipe is a classic Portuguese dogfish stew and you don’t have to skin the dogfish first!

dogfish stew

Dogfish Stew

richard
Portugese dog fish stew
0 from 0 votes
Course Main Course
Cuisine Portugese
Servings 4
Calories 371 kcal

Ingredients
  

For the dogfish

  • 1 kg Dogfish
  • 4 cloves Garlic
  • 1 Bay leaf
  • 100 ml White wine
  • 100 ml Olive oil
  • Fresh parsley chopped
  • 1 Small onion peeled
  • Sea salt
  • Freshly ground black pepper

For the stew

  • 200 g Baby potatoes
  • 1 Sweet red pepper
  • 150 g Cherry tomatoes
  • 2 tbsp Tomato puree
  • Olive oil
  • Water
  • 1 clove Garlic
  • Sea salt
  • Fresh Oregano chopped
  • Fresh parsley chopped

Instructions
 

To prepare the dog fish

  • Clean the dogfish and remove the head and fins with a sharp knife. Cut the dogfish into sections about 5cm long.
  • Place the dogfish in a large pan of salted water with the coriander and the peeled onion. Bring to the boil, reduce to a simmer and cook for 7-8 minutes. Remove from the heat, drain the dogfish with a skimmer, allow to cool for a while and then remove the skin which should peel away easily.

For the stew

  • Cut the potatoes in half, de-seed the pepper and cut into pieces. Peel and crush the garlic and halve the cherry tomatoes.
  • Heat a large saute pan over a medium heat, add 2 tbsp's of olive oil and when hot add the potatoes and toss to coat. Distribute evenly across the pan, and cook without stirring until browned on the bottom, 4-5 minutes. Turn and brown for 2-3 minutes more.
  • Stir in the peppers and garlic and cook stirring for 3 minutes. Add the tomatoes, tomato paste and 1 cup water. Reduce heat to medium-low, and bring to a simmer. Stir in the oregano, parsley and ¼ tsp salt.
  • Cover and simmer for 7 minutes until the potatoes are just tender. While the potatoes simmer, season the fish with ¼ tsp salt. Add the fish pieces to the pan along with remaining 3/4 cups water, pushing pieces down into liquid as best as possible (add a little more water to just cover fish, if necessary). Simmer gently until fish is cooked through, about 5 minutes, turning fish only once, if necessary.

To serve

  • Serve in bowls with crusty fresh bread to soak up the juices.

Nutrition

Calories: 371kcalCarbohydrates: 18gProtein: 53gFat: 8gSaturated Fat: 2gFiber: 3gSugar: 5g
Tried this recipe?Let us know how it was!

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