Recetas de cazon guisado
Contenidos
cazón margariteño recipe
Wash the fish with plenty of water and lemon. Boil it in salted water until it is soft but firm. Strain it and let it rest until it is at room temperature. Remove the skin and cartilage, leaving only the flesh and then shred it.
Heat the olive oil in a frying pan, add the ingredients of the sofrito one by one, in this order: the onion, the paprika, the chilies, the chives and the cilantro. Sauté for one minute. Add the shredded fish, season with salt and pepper and cook over low heat until the stew is ready (approximately 15 minutes).
venezuelan dogfish recipe
It is a simple preparation, high nutritional content, and above all generous to the palate by the few bones and if we do not like to remove the scales, because their skin like the shark is cartilaginous.
This entry was posted on Sunday, September 2nd, 2012 at 23:58 by Yolanda Brito and is filed under Fruits, Fish and seafood, Recipes, Vegetables. You can follow any comments on this entry through the RSS 2.0 feed. You can leave a comment, or trackback from your own blog.
how to prepare dogfish
– 1 kg of dogfish – Juice of a fresh lemon – Salt and pepper to taste – 1/2 cup of oil – 2 finely chopped onions – 1 head of garlic chopped to taste – 2 finely chopped bell peppers – 12 finely chopped sweet peppers – 3 stalks of chives diced – 3 sprigs of cilantro finely chopped
Wash the fish with plenty of water and lemon. Boil it in salted water until it is soft but firm. Strain it and let it rest until it is at room temperature. Remove the skin and cartilage, leaving only the flesh and then shred it.
Heat the olive oil in a frying pan, add the ingredients of the sofrito one by one, in this order: the onion, the paprika, the chilies, the chives and the cilantro. Sauté for one minute. Add the shredded fish, season with salt and pepper and cook over low heat until the stew is ready (approximately 15 minutes).
Recetas de cazon guisado 2022
Wash the fish with plenty of water and lemon. Boil it in salted water until it is soft but firm. Strain it and let it rest until it is at room temperature. Remove the skin and cartilage, leaving only the flesh and then shred it.
Heat the olive oil in a frying pan, add the ingredients of the sofrito one by one, in this order: the onion, the paprika, the chilies, the chives and the cilantro. Sauté for one minute. Add the shredded fish, season with salt and pepper and cook over low heat until the stew is ready (approximately 15 minutes).
