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TAPA: Authentic Caz贸n en Adobe

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Margi Cintrano View Drop Down
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    Posted: 15 April 2018 at 10:06
Caz贸n, a C谩diz, Andalusian " tope shark " in an Adobe Marinade is one of the most popular tapas along the  C谩diz, 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 Piment贸n (Spanish Paprika), divided (two steps, one for the marinade and one for saut茅eing 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 piment贸n or Spanish Smoked Paprika 
The parsley
A pinch of or茅gano dry or herb
The juice of 1 large lemon
The vinegar
The Sherry
Salt ( a pinch )
A glass of w谩ter to just cover the fish
Bay leaves
Minced garlic
Saffron threads soaked in w谩ter ( 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)  Saut茅 the piment贸n 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 ..
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 15 April 2018 at 14:28
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
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 16 April 2018 at 15:47

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 ..  


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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 02 May 2018 at 14:36
It sure looks good!
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 02 May 2018 at 15:11

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 ..  

www.guidepost.es
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WEBSITE: www.visionsgourmandes.com
www.issuu.com / Beyond Taste, Oltre il Gusto ..
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