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ANDALUSIAN ADOBE MARINATING SAUCE FOR FISH

post #1 of 3
Thread Starter 

 

This marinating recipe hails from Andalusia, Spain´s coast ( Cádiz, Huelva and Málaga ) where the process of marinating fish, especially CAZÓN = TOPE SHARK is common place ...

 

ANDALUSIAN MARINATING ADOBE  ...

 

2 Tblsps white wine vinegar ( preferably Jérez )

2 tablespoons Extra virgin olive oil

3 cloves of garlic minced

1/2 teaspoon dried oregano

1/2 teaspoon cumin

Paprika to taste

1 dry red flaked chili pepper

Salt and Black Pepper to taste

 

Blend well ... and marinate the fish product of choice ...

 

 

post #2 of 3

Don't you mean adobo with an "O?"  If I'm not mistaken, adobo is a noun, while adobe, with an "e," is a verb; specifically, the first person, present tense, subjunctive form of adobar.  

 

FWIW, I wouldn't marinate the fish product of choice in that particular adobo formula for more than a half hour at most, because 50/50 sherry vinegar and oil will turn the fish product of choice into ceviche, PDQ. 

 

BDL


Edited by boar_d_laze - 10/22/11 at 2:35pm
post #3 of 3
Thread Starter 

 

 

I am in agreement that marinating with this adobo would be quite robust to say least if marinated too long ... I created a false friend in error criss crossing Spanish and English ... It is adobo ...  While not accurate, you have understood the word.  

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