Cazón en Adobo

February 20, 2020

The more I travel the more I realise that food isn’t that different around the world. Sure there is differing crops, herbs and spices, but an underlying theme. If there was such a thing as the quintessential ‘British’ meal, then the humble fish supper would be on that list.

Spending time in Andalusia, one comes across Cazón en Adobo, which is marinated fried fish bites. Usually dogfish or shark but any white fish will do. I prefer cod or haddock. Yes I am not too adventurous with fish, but I find this dish to be both wholesome and tasty.

It is quite easy to make, firstly you need to marinate your fish. Whether you cut the meat into chunks before or after marinating it really doesn’t matter. The flavour comes from the marinade – lasting from 6 to 24 hours.

For the marinade combine,

  • 3 tbsp olive oil
  • 5 tbsp wine vinegar
  • 1 tbsp water
  • 3 cloves garlic, chopped
  • 1/4 tsp paprika
  • 1 tsp oregano
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt

with 750 g bone-free white fish.

Cover the fish chunks in flour (I prefer Canarian Gofio for extra flavour) and fry in olive oil. Serve with a salad or steamed vegetables. For the extra Spanish authenticity add Patatas Bravas for the ultimate Fish & Chips, Spanish style.