Cazón Guisado
Venezuelan Shark Stew
A flavorful and tender shredded baby shark stew, traditionally used as a filling for Venezuelan empanadas, especially popular on Margarita Island.
🧂 Ingredients
- 500g Baby shark meat (cazón)(Can be fresh or frozen. If using frozen, thaw completely before cooking. Look for fillets or chunks.)
- 3 medium Tomatoes(Ripe, finely diced.)
- 1 large Onion(Yellow or white, finely diced.)
- 1 large Bell pepper(Green or red, finely diced. Green is traditional for a sharper flavor.)
- 3 cloves Garlic(Minced.)
- 2 tbsp Olive oil
- 1 tbsp Paprika(Sweet paprika is standard, but smoked paprika can add depth.)
- 1 tsp Cumin(Ground.)
- 1 tsp Oregano(Dried.)
- to taste Salt
- to taste Black pepper(Freshly ground.)
- 1/2 cup Water or Fish Stock(For simmering.)
- 1/4 cup Cilantro(Fresh, chopped, for garnish (optional).)
👨🍳 Instructions
- 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
💡 Pro Tips
- ✓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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.