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–+ servings
dogfish stew

Canarian Dogfish Stew

Richard
The classic Canarian dish using freshly caught dogfish in sauce with potatoes
4.34 from 3 votes
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Prep Time 20 minutes
Cook Time 35 minutes
Fish preparation 45 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine 🇮🇨 Canarian
Servings 4
Calories 371 kcal
How Difficult Average

Ingredients
  

For the dogfish

  • 1 kg Dogfish freshly caught
  • 4 cloves Garlic
  • 1 Bay leaf
  • 1 onion small, 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
  • 2 tbsp Olive oil
  • Water
  • 1 clove Garlic
  • Sea salt
  • Fresh Oregano chopped
  • fresh flat-leaf 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 garlic, bay leaf, the peeled onion, salt and black pepper. 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
Keyword fish, Spanish, stew
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