Do not confuse this recipe of Fresh Dogfish Shark Cocktail with Shark Bread because they are very different. Here we are going to have the fresh dogfish shark fillets, a rich recipe that comes from the bookLas Senadoras suelen guisar (“Senators that Cook”) published in 1964..
INGREDIENTS Fresh Dogfish Shark Cocktail
- Fresh dogfish shark
- Fresh epazote
- 1 sour orange
- 1 habanero chile
- 10 large tomatoes
- 1 onion
- 3 tablespoons butter
Add water, salt, a sprig of epazote and the juice of half a sour orange to pot, cover well. Boil for a while, add the dogfish shark, previously rinsed. Cover the pot well and let it boil for 10 minutes; Remove shark, and place on plate. Skin can be removed while hot.
Cook tomatoes, a spoonful of water, salt and an epazote leaf until tomatoes soften; remove from heat, peel tomatoes, remove the seeds and grind well. Carefully roast habanero pepper so that it does not burst; Heat butter in a saucepan; fry chopped onion with a leaf of epazote, add tomatoes. Boil sauce for 5 minutes, add the pieces of shark, leave uncovered over low heat, so shark takes on the flavor of the sauce. Remove from heat once it has thickened. Add chili to pot. Serve hot.
This post is also available in: Español