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Bienmesabe in adobo

Fishes190 minutes4 people200 calories
1/52/53/54/55/5 (4 votes)
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By Irene Arcas

bienmesabe_adobo

Today one of fish: bienmesabe or dogfish in marinade. This is a fish, which we could say is the cheap substitute for monkfish, very rich and very juicy that you can find in almost any fishmonger. It is a recipe originally from Cádiz, and already typical of all Andalusia.

It is a very simple, of which you only have to be careful to let it marinate for several hours and, most importantly, drain it very very well before frying it, so remember to plan well.

So it is a perfect way to eat fish at home and, above all, for the children. As with the fish rounds for kidsWith today's recipe you will eat a fish in small pieces, without the shape of a fish, with a very pleasant taste and a very juicy texture, and most importantly, without bones.

Bienmesabe in adobo

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Bienmesabe or dogfish in adobo, typical of Cádiz, juicy and tasty. Ideal for introducing fish into children's diets. Fantastic second course.

  • Irene Arcas
  • Recipe type: Fish
  • Calories: 200
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 600 gr of dogfish *
  • 6 small garlic
  • 2 tablespoon of oregano
  • 2 tablespoon paprika
  • 4 Bay leaves
  • salt to taste
  • 100 gr of white vinegar
  • 60 gr of oil
  • 60 gr of water
  • flour for frying fish
  • frying oil
  • * If the fishmonger asks you how you want it, tell them that it is going to be marinated and that they can cut it into small squares.

Preparation

  1. We put all the ingredients in the glass except the fish. We shred 4 seconds, speed 4. We put this marinade in a wide and deep container and, finally, we put the fish cut into small pieces (as a bite).

  2. We are going to leave it in the marinade for at least 3 hours in the fridge covered with plastic wrap. Ideally, do it first thing in the morning to eat it at noon. There are people who really like the intensity of the flavor and leave it to marinate overnight. That goes in tastes. You must stir it from time to time so that all the pieces are well impregnated.

  3. Important: You must drain the fish very very well before frying it.

  4. hour before frying it, we remove it from its marinade and put it in a drainer. When that hour has passed, we will dry the pieces on absorbent paper.

  5. We pass the pieces in flour and fry them. The oil should be strong, but not smoky.

Notes

You should not fry the fish for a long time, keep in mind that they are very small pieces. So I wouldn't have them for more than 1 minute, turning them halfway through. If the pieces are larger, keep them for 2 minutes. This is very important so that we have a juicy fish.[br][br]When we take it out of the pan, I like to put it on a plate with absorbent kitchen paper, this way it removes the excess oil. And from there, I transfer them to the source or plate where I am going to present it.

Equivalences with TM21

Thermomix equivalences

More information - fish rounds for kids

Discover other recipes of: Regional Cuisine, Fishes, Recipes for Kids

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  1.   one from the island said
    ago 9 years

    Hello:
    One tip: it is better not to say in the fishmonger that it is for marinade, since they will give you the least fresh dogfish they have.

    Reply to one of the island
    1.    Irene Arcas said
      ago 9 years

      Hahaha then, we better say, we cut it into dice and that's it! 😉

      Reply to Irene Arcas