Canarian fish encebollado is a traditional dish of the Canary Islands, which is usually made with the remains of the sancocho. Discover how to do it with this recipe for fish with onion Delicious.
One of the best known or star dishes we can say of Canarian cuisine is the sancocho. A wonderful and excellent dish with an exquisite flavor, which is prepared with salted fish. In the Canary Islands, in fact, it is very common that when we have leftover fish with which we have prepared the sancocho, we take advantage of it by preparing a delicious onion.
Of course, the fish onions in addition to being prepared with the salted fish from the sancocho that we have left over can also be made with fresh fish. Another option to prepare the fish with onion is to buy the salted fish to make the onion.
If we decide on salted fish, we must take into account soaking it to desalinate it the day before and make the water changes, at least 4 changes. The fish that we can find salty are cherne, burro, corvina or sea bass.
Onion fish recipe
Ingredients:
- Salted fish or fresh fish, half a kilo.
- 5 onions cut into squares.
- 4 ripe tomatoes, seeded and chopped.
- 2 red peppers, clean and diced.
- 2 green peppers clean and diced.
- 6 garlic cloves without skin and minced.
- A teaspoon of sweet pepper.
- A pinch of ground black pepper.
- 2 bay leaves.
- 2 sprigs of fresh or dried thyme.
- 4 nails.
- Extra virgin olive oil.
- 200 ml. of white wine for cooking.
- 200 ml. of water.
- Salt, optional (only in case it is fresh fish).
- A pinch of turmeric
Elaboration:
- If we prepare the fish onions with salted fish that we have left from the sancocho, we remove the skin, the bones and we chop or crumble it.
- In case we have bought the salted fish and that we have previously desalted it, before making the onion, we must cook or parboil the fish.
- We remove the fish from the soak and cut it into pieces.
- We will put water to boil in a cauldron and when it begins to boil we put the fish to cook for 30 minutes together with an onion and a sprig of parsley.
- Once the fish is parboiled, remove from the heat and drain, discard the onion and parsley. We let the fish cool down so that we can remove the bones, the skin and crumble or chop it with our hands.
- We reserve the fish in a cauldron, while we are preparing the frying. In a pan we put a little olive oil to heat to poach the onions.
- When the onions are almost ready, add the pepper cubes, the minced garlic cloves, the chopped tomatoes, stir and cook for 5 minutes over moderate heat.
- Then we add the sweet paprika, ground black pepper, thyme, cloves to the frying and stir everything well.
- We cook over low heat for 2 or 3 more minutes. Add the wine to frying and bring it to a boil over moderate heat. We remove the frying from the heat and pour it over the salted fish that we have in the cauldron.
- Next, we pour the water, a little turmeric, and cook the fish with onion for 30 minutes over low heat and stirring frequently.
- We turn off the fire and arrange the fish with onion on a tray or platter to take it to the table and serve it on individual plates.
We can accompany the fish onions with boiled potatoes, wrinkled potatoes and a salad.
