SEVILLA CAPITAL SWORDFISH or CAZÓN TOPE SHARK EN ADOBO

Discussion in 'Recipes' started by margcata, Oct 29, 2011.

  1. margcata

    margcata Banned

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    By: Margcata

    Tope baby shark and swordfish work easily well with this adobo.

    Serves 2 - 4:

    500g of tope shark or fresh swordfish cut into medium sized chunks

    3  garlic cloves minced

    Greek or Italian oregano dried ( more aromatic than Spanish )

    Paprika or La Vera Pimentón Dulce

    Salt to taste

    Vinegar white wine to taste or Apple vinegar

    2 Bay leaves

    Chickpea flour ( as per Chef Paco Roncero . disciple of Adriá because the chickpea flour prevents the oil from seeping into the fish and the breading coat )

    1) Marinate for a half hour

    2) Bread the fish chunks

    3) heat the olive oil in the sartén and fry the fish chunks until golden

    THIS RECIPE IS FROM BAR GÓNGORA - SEVILLA CENTRE