TAPA: Authentic Cazón en Adobe
Printed From: Foods of the World Forum
Category: Europe
Forum Name: The Iberian Peninsula
Forum Discription: Spain, Portugal and diverse influences such as Moorish, Celtic and Basque.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=5002
Printed Date: 26 March 2026 at 20:34
Topic: TAPA: Authentic Cazón en Adobe
Posted By: Margi Cintrano
Subject: TAPA: Authentic Cazón en Adobe
Date Posted: 15 April 2018 at 10:06
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Cazón, a Cádiz, Andalusian " tope shark " in an Adobe Marinade is one of the most popular tapas along the Cádiz, southern Atlantic Coast of the Iberian Peninsula .. Substitutions include: Cod fish, Grouper, Hake and Amberjack ( also called Rudder Fish) .. This is an exceptionally extraordinary tapa or first course or main course and relatively simple to prepare .. AUTHENTIC MARINATED TOPE SHARK IN ADOBE ..  INGREDIENTS: 500 grams of Tope Shark or Grouper,Cod or Hake or Amberjack (Thick cubes or slabs) 4 Cloves of minced garlic Fresh parlsey minced - a handful 1 shot glass of Sherry Fino or White Wine Vinegar Smoked Pimentón (Spanish Paprika), divided (two steps, one for the marinade and one for sautéeing the fish ) Approx. an 1/8 of a to 1 / 4 teaspoon for each step ( or it can become bitter ) Water ( just to cover fish in glass bowl ) Cumin - a pinch ( ground ) Sea salt - a pinch 2 bay leaves 100 % Natural Chickpea Flour for frying A few threads of Saffron Spanish Evoo ( 4 tablespoons per person ) 1 large lemon ( juiced ) Sherry Fino ( 2 shot glasses ) METHOD: 1) Have the fish monger remove all skin, and bones and slice into cubes( thick ) 2) Now in large glass bowl, place the following for the Adobe Marinade: The pimentón or Spanish Smoked Paprika The parsley A pinch of orégano dry or herb The juice of 1 large lemon The vinegar The Sherry Salt ( a pinch ) A glass of wáter to just cover the fish Bay leaves Minced garlic Saffron threads soaked in wáter ( a teaspoon ) for 10 minutes The Cumin Marinate over night 3) Now, wipe the fish on absordent paper towels 4) Place the Evoo in a skillet or Palleria or earthenware 5) Sauté the pimentón when the Evoo is just hot 6) Dust or dredge the fish chunks into a bowl filled with the chickpea flour ( do not use White industrial flour as the texture shall not be the same and chick pea flour, is not porous, so your fish shall remain free of the oil and the exterior shall be crisp and Golden amazing ) 7) Fry the dredged chunks into the Evoo and turn using tongs 8) Place Golden on both sides fish chunks on a large platter on paper toweling Serve with Home made Alioli & a tri color salad and a glass of Sherry Fino .. Have a wonderful day .. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Replies:
Posted By: HistoricFoodie
Date Posted: 15 April 2018 at 14:28
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Sounds like a plan, Margi. Definitely on my to-try list. ------------- But we hae meat and we can eat And sae the Lord be thanket |
Posted By: Margi Cintrano
Date Posted: 16 April 2018 at 15:47
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Historic Foodie, Hello .. This is absolutely amazingly extraordinary .. The Adobe truly provides a sublime refined exquisite taste profile to the fish .. I know you shall enjoy this Tapa .. Have a lovely afternoon and Thanks for visiting and the compliment .. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 02 May 2018 at 14:36
It sure looks good!  ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Margi Cintrano
Date Posted: 02 May 2018 at 15:11
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Ron, This is absolutely excepltionally extraordinary .. One can substitute cod fish or grouper or any firm fish (White ) to achieve the same results .. Thank you so much once again .. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |