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Cazón Guisado

Name: Cazón Guisado
Prep time: PT25 minutes
Cook time: PT40 minutes
Total time: PT1 hour 5 minutes
Yield: 8
Cuisine: Venezuela
Ingredients: 500g undefined Baby shark meat (cazón) (Can be fresh or frozen. If using frozen, thaw completely before cooking. Look for fillets or chunks.); 3 medium undefined Tomatoes (Ripe, finely diced.); 1 large undefined Onion (Yellow or white, finely diced.); 1 large undefined Bell pepper (Green or red, finely diced. Green is traditional for a sharper flavor.); 3 cloves undefined Garlic (Minced.); 2 tbsp undefined Olive oil; 1 tbsp undefined Paprika (Sweet paprika is standard, but smoked paprika can add depth.); 1 tsp undefined Cumin (Ground.); 1 tsp undefined Oregano (Dried.); to taste undefined Salt; to taste undefined Black pepper (Freshly ground.); 1/2 cup undefined Water or Fish Stock (For simmering.); 1/4 cup undefined Cilantro (Fresh, chopped, for garnish (optional).)

Venezuelan Shark Stew

A flavorful and tender shredded baby shark stew, traditionally used as a filling for Venezuelan empanadas, especially popular on Margarita Island.

準備時間25 minutes

調理時間40 minutes

合計時間1 hour 5 minutes

分量8

難易度Medium

2件の編集· Feb 8

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👨‍🍳 作り方

1
Prepare the shark: Place the baby shark meat in a pot and cover with water. Bring to a rolling boil over medium-high heat (212°F / 100°C). Cook for approximately 15-20 minutes, or until the fish is opaque and flakes easily. Drain the fish, reserving about 1/2 cup of the cooking liquid. Once cool enough to handle, finely shred the shark meat using two forks or your fingers. Ensure there are no bones or skin.
⏱️ 20 minutes
2
Make the sofrito: Heat the olive oil in a large skillet or pot over medium heat (350°F / 175°C). Add the finely diced onion, bell pepper, and minced garlic. Sauté for about 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent, and the onion is fragrant.
⏱️ 10 minutes
3
Add spices and tomatoes: Stir in the paprika, cumin, and oregano. Cook for 1 minute more until fragrant. Add the finely diced tomatoes and cook for another 5-7 minutes, stirring, until the tomatoes have broken down and released their juices, forming a thick sauce.
⏱️ 7 minutes
4
Combine and simmer: Add the shredded shark meat to the skillet with the sofrito. Pour in the reserved 1/2 cup of water or fish stock. Stir well to combine everything. Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld and the stew to thicken slightly. Season generously with salt and freshly ground black pepper to taste.
⏱️ 20 minutes
5
Finish and serve: Taste and adjust seasoning if necessary. The consistency should be moist but not watery. If desired, stir in chopped fresh cilantro just before serving. This Cazón Guisado is now ready to be used as a delicious filling for empanadas or served as a side dish.
⏱️ 2 minutes

調理履歴を記録する

💡 プロのコツ

✓This dish is a specialty of Margarita Island, Venezuela, where it's a staple for empanada fillings.
✓The key to a good filling is very finely shredded shark meat, ensuring a tender texture.
✓The unique flavor comes from the combination of fresh seafood and the aromatic sofrito.
✓Ensure the shark meat is cooked through before shredding to avoid any risk.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

For a spicier version, add a finely chopped habanero or scotch bonnet pepper along with the bell pepper and onion.
Increase the amount of paprika or add a pinch of cayenne pepper for a richer color and more heat.
Some recipes include a splash of white wine during the sofrito stage for added complexity.