Photo from: David Sunderland
OCast lixa, L. Squalus vulgaris, Eng. dogfish. It is a small voracious shark that is abundant in the Atlantic bordering Guipúzcoa. Villena describes it as salty and dry. See lisa. [Villena/Calero. 2002:100:39a]
4 thick dogfish, skin and bone removed
5 cloves garlic (chopped)
250 ml extra virgin olive oil
6 sprigs broadleaf parsley, shopped
2 small hot red chili, finely chopped
|Dogfish Piping Hot|
Photo from: Lord-Williams
Clean the fish under cold running water, pat dry and sprinkle with salt. Place in the fridge for about an hour.
Heat the olive oil in an earthernware cazuela and gently cook half of the garlic until golden, then add the dogfish filets, parsley and the remainder of the garlic.
Add the chili (according to taste), shake the cazuela, to prevent the fish from sticking and turn down the heat.
When cooked, the fish will be firm and white and stiff soft and tender in the middle.
Serve in the casserole with boiled new potaoes and a green salad.