By: Margcata
Tope baby shark and swordfish work easily well with this adobo.
Serves 2 - 4:
500g of tope shark or fresh swordfish cut into medium sized chunks
3 garlic cloves minced
Greek or Italian oregano dried ( more aromatic than Spanish )
Paprika or La Vera Pimentón Dulce
Salt to taste
Vinegar white wine to taste or Apple vinegar
2 Bay leaves
Chickpea flour ( as per Chef Paco Roncero . disciple of Adriá because the chickpea flour prevents the oil from seeping into the fish and the breading coat )
1) Marinate for a half hour
2) Bread the fish chunks
3) heat the olive oil in the sartén and fry the fish chunks until golden
THIS RECIPE IS FROM BAR GÓNGORA - SEVILLA CENTRE
