We can sometimes find this fish in the market, I love it! It looks like a small shark, which always adds a dramatic touch to the plate.

In Catalonia it is cooked “allipebre”, a traditional Catalan way, but we chose a Galician recipe because the accompanying potatoes are more tasty in it.

Dogfish, (known as Huss or Rock Salmon in the UK??), Moixina in Catalán and Pintarroja in Spanish.

(Galeus melastomus) is a type of shark common in the Mediterranean and is often found near the Catalan coast.

Ingredients:

• 1 kg of dogfish (pintarroja in Spanish, moixina en Catalan)
• 1kg of potatoes
• Parsley
• 1 teaspoon of paprika
• 1 onion
• 1 tomato
• 1 bay leaf
• Oil
• Salt
• 1 glass of white wine
• Oil
• Water
• Picada (traditional blend of toasted nuts, herbs and garlic)
• 1 head of garlic
• 1 handful of almonds
• 1 slice of bread previously soaked in water

Preparation:

Dogfish  is marinated  with garlic, parsley and salt.

In a saucepan brown the chopped onion, and then add 1 chopped tomato . Add a teaspoon of paprika, 1 glass of wine and 2 of water. Add the potatoes, previously cut into slices (approx. 1 cm thick). Add half bay leaf.

Stir and add the water until the potatoes are covered.

Leave it to cook for 20 minutes.

In the meantime, prepare the dogfish.

Roll the dogfish in the flour and fry very slightly.

Add the fish to the stew together with the “picada” (blend garlic, almonds and bread all together) and leave it to cook for 10 more minutes.

And that’s all folks!