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Basque Dogfish

This recipe for Basque Dogfish has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

This Spanish recipe for dogfish originates from the Basque region but is enjoyed all over Spain and makes a simple yet sophisticated seafood dish. The use of a little chilli accompanied by the garlic and good olive oil surround the succulent dogfish fillets with a spicy but not too overpowering flavour. Perfect summer seafood.

Ingredients for Basque Dogfish

4 thick Dogfish* fillets, skin and bone removed
5 cloves garlic (chopped)
250ml extra virgin olive oil
6 sprigs broadleaf parsley, chopped
1 small hot red chili, finely chopped

*in the UK Dogfish is commonly called huss or rock salmon

How to make Basque Dogfish

  • Clean the fish under cold running water, pat dry and sprinkle with salt. Place in the fridge for about an hour.
  • Heat the olive oil in an earthenware cazuela and gently cook half of the garlic until golden, then add the dogfish fillets, parsley and the remainder of the garlic.
  • Add the chili (according to taste), shake the cazuela, to prevent the fish from sticking and turn down the heat.
  • Cook gently for around 20 minutes depending on the thickness of the steaks, giving the dish a shake from time to time.
  • When cooked, the fish will be firm and white and still soft and tender in the middle.
  • Serve in the cazuela with boiled new potatoes and a green salad.

Basque Dogfish

Orce Serrano Hams

Published with permission of Orce Serrano Hams