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Serves/Makes: 4

Ingredients:

• 2 pounds {1 kg) dogfish
• 4 cloves garlic, chopped
• 5 ounces (150 ml) olive oil
• Parsley, chopped
• Salt
• 1 small hot chilli pepper

How to cook Dogfish Basque Style:

• Clean and skin the dogfish, if you have caught it yourself, otherwise the fishmonger will have done this for you.
• Cut the dogfish into fairly thin steaks or slices, sprinkle these with salt and leave them for an hour.
• Heat the olive oil in an earthenware casserole and cook 2 of the cloves of garlic, chopped, until golden.
• Put in the fish and strew on top the parsley and the other 2 cloves of garlic, chopped.
• Add scraps of the chilli pepper, as much as suits you.
• Shake the casserole and leave it on a gentle heat, so that the fish cooks gradually and has time to exude its juices. The cooking will take 10 to 15 minutes.
• Serve the simmered dogfish in the casserole.

Notes:

The Spanish name of this recipe is Katu-arraya Guisado. Katu-arraya is the Basque name for the dogfish (Scyliorhinus caniicula).

This recipe for Dogfish Basque Style serves/makes: 4

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The Dogfish Basque Style Recipe adopted from the book North Atlantic Seafood.
Main Ingredient: Various Fish
Preparation Method: Poached/Simmered
Cuisine: Spanish