Dogfish stew with vermicelli

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A simple and tasty dogfish stew with vermicelli, inspired by Mediterranean cuisine

Prep Time15

Cook Time40

Total Time55

Course: Main dish, Fish and Seafood

Cuisine: Own recipe, Mediterranean

Keyword: stew, dogfish recipe, mediterranean kitchen, stew recipe, dogfish stew, healthy recipes

language: en

gelegenheid: daily dishes, different as usual

Servings: persons

Calories: 384kcal

Equipment

stew pan with lid

Ingredients

700 gr dogfish fresh and cleaned
2 sweet red pepper
2 big tomatoes ripe
200 gr vermicelli
2 cloves garlic
2 tbl spoon tomato paste
1 big potato
½ tspoon sweet paprika powder
½ tspoon spicy paprika powder
2 laurel leaves
1 liter vegetable broth
2 tbl spoon olive oil
salt and pepper

Instructions

Rinse the red pepper and chop it into small pieces. Grate or finely chop the two cloves of garlic. Halve the tomatoes and grate them so that only the skin remains (we won’t be using the skin, just the flesh). Peel the potato and cut it into pieces of about 2.5 x 2.5 cm.
Rinse the cleaned fish and cut it into pieces of 3 to 5 cm.
Pour the olive oil into a saucepan and sauté the red pepper with the garlic. After a few minutes, add the chopped tomatoes and the 2 bay leaves. Leave to simmer for a few minutes.
Pour in the vegetable stock along with the tomato purée and the sweet and hot paprika. When it is almost boiling, add the diced potatoes. Put the lid on the pan and leave to simmer gently over a low heat.
After 5 minutes, add the vermicelli. This usually takes 15–20 minutes to cook, but check the packet for the exact time. Five minutes before the vermicelli is ready, add the dogfish. Taste and season with salt and pepper. Stir well and leave to simmer for 5 minutes. If you want the sauce a bit thicker, you can add 1–2 slices of white bread (crusts removed) to the stock before adding the potato. The bread must have completely dissolved into the stock before you add the potato.
Serve for lunch or dinner, or as a hearty soup. It’s lovely to mop up the sauce with some bread.

Notes

A simple and flavourful dogfish stew with vermicelli, inspired by Mediterranean cuisine: gently stewed fish, tomato, pepper, potato and fine pasta in a spicy broth.

This dogfish stew with vermicelli is a delicious example of pure Mediterranean comfort food. Dogfish is a firm, tender fish that is perfect for stewing, as it retains its texture well and absorbs the flavours of the stock beautifully.

In this recipe, I combine dogfish with tomatoes, sweet red peppers, potatoes, peas and vermicelli. The base is seasoned with garlic, bay leaf, sweet paprika and a hint of hot paprika. The vermicelli adds a little more body to the dish.

The result is a simple fish stew packed with flavour, ideal for those who love authentic Mediterranean dishes made with affordable fish and everyday ingredients. Serve it for lunch or dinner, perhaps with a drizzle of extra olive oil and a piece of bread to mop up the sauce.

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