Cazon Sailor Style

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Information about Cazon Sailor Style

Published on April 2, 2008

Author: allioli10

Source: slideshare.net

Description

A very easy Sailor style dish

CAZON SAILOR-STYLE http://recipespicbypic.blogspot.com

CAZON SAILOR-STYLE Ingredients for 4 servings: 8 pieces of cazón (Belongs to the shark family) or any other hard meated fish, 1 big onion and a small green one, 3 garlic cloves, a bunch of parsley, 3 to 4 medium potatoes, 400 grs of fresh clams, water, salt, 1flour spoontable, 100 cc of white dry wine and olive oil. Wash and clean the cazón. Dry it and coat in flour,salt it, fry in some olive oil in the same casserole you will use for its cooking. Once fried, reserve in kitchen paper to leave there the oil. Get the big onion chopped and add to same oil and casserole.

Ingredients for 4 servings: 8 pieces of cazón (Belongs to the shark family) or any other hard meated fish, 1 big onion and a small green one, 3 garlic cloves, a bunch of parsley, 3 to 4 medium potatoes, 400 grs of fresh clams, water, salt, 1flour spoontable, 100 cc of white dry wine and olive oil.

Wash and clean the cazón. Dry it and coat in flour,salt it, fry in some olive oil in the same casserole you will use for its cooking. Once fried, reserve in kitchen paper to leave there the oil.

Get the big onion chopped and add to same oil and casserole.

CAZON SAILOR-STYLE When transparent, add 2 minced garlic cloves, a pinch of salt and stir. Leave it cooking at low fire while you peel the potatoes, wash and cut them and throw them in the casserole. Add enough water to nearly cover them. Taste and add some salt. Let them simmer at low heat until potatoes are done. In a new saucepan add the chopped green onion and the garlic clove and stir until transparent.

When transparent, add 2 minced garlic cloves, a pinch of salt and stir. Leave it cooking at low fire while you peel the potatoes, wash and cut them and throw them in the casserole. Add enough water to nearly cover them. Taste and add some salt.

Let them simmer at low heat until potatoes are done.

In a new saucepan add the chopped green onion and the garlic clove and stir until transparent.

In a small bowl pour the white wine and add the flour, stir until you get them mixed and add the mixture to the saucepan and also the minced parsley (3 springs). Stir until you see the flour emulsionates with the rest of ingredients. Add the clams to the saucepan (previously cleaned). Stir and let them open, when so cook for 1 minute and reserve. CAZON SAILOR-STYLE

In a small bowl pour the white wine and add the flour, stir until you get them mixed and add the mixture to the saucepan and also the minced parsley (3 springs).

Stir until you see the flour emulsionates with the rest of ingredients.

Add the clams to the saucepan (previously cleaned). Stir and let them open, when so cook for 1 minute and reserve.

CAZON SAILOR-STYLE When potatoes are done, add the clams and their sauce to the casserole and shake it with care, we don’t want to break the potatoes! Taste and if needed, add some salt. Add the fish and let it cook at the lowest heat for 2 minutes, shake again to mix the ingredients and it’s ready to serve!

When potatoes are done, add the clams and their sauce to the casserole and shake it with care, we don’t want to break the potatoes! Taste and if needed, add some salt.

Add the fish and let it cook at the lowest heat for 2 minutes, shake again to mix the ingredients and it’s ready to serve!

CAZON SAILOR-STYLE This is such a tasty and cheap fish (at least here in Spain) Enjoy it!!!

This is such a tasty and cheap fish (at least here in Spain)

Enjoy it!!!

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