This dish is usually served with “papas arrugadas” or boiled peeled potatoes and is tastier if prepared the day before.
1 kg fish
½ small Canarian loaf (hard)
1 head garlic
1 hot red pepper
1 teaspoon pimentón
oil
vinegar (or white wine)
water
thyme
bay leaf
oregano
salt
Clean and slice the fish, salt and fry. Arrange fried pieces of fish in a saucepan.
Fry the garlic and croutons in the same oil as the fish. Sprinkle the fried bread with a little vinegar.
Pound the garlic in a mortar with a little salt and a small portion of the hot red pepper, the latter having previously been soaked in hot water. Mix with the fried bread and add to the frying-pan with the oil used for frying the fish, together with the water, pimentón, thyme, bay leaf and oregano. Simmer briefly, pour over the fried fish and boil for a few minutes.
Serves 4.
country : Canary Islands
course : fish dish
source : The Best of Canary Island Cookery : selected recipes from the Canary Islands including desserts and liqueurs / Felisa Vera, Remedios Sosa, Ana Leal, Yurena Díaz