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Another succulent dish from the south of Spain
01 October 2018 @ 00:32

      Today I would like to share with you a very Andalusian recipe: "Abajalá de Algeciras".

      These are the Ingredients, for 4 people:

1 kg. of mixed fish (monkfish, sea bream, sea bream, hake, tuna, mackerel, ..)

2 ripe tomatoes

1 onion

250 grs. of hard bread

1 glass of white wine

1 dl. of olive oil

4 cloves of garlic

1 litre of fish stock (can be made with concentrate pills)

Parsley and pepper

Saffron

Salt and water

Some Ingredients

     Now you have to cut the fish, into large pieces, and cook it, in the broth with the wine, for 10 minutes. Then, apart from the saucepan, take out the fish and reserve it. Apart, prepare a sauce with onion, garlic, tomato and parsley, all chopped, and add the broth from boiling the fish. Let cook for another 10 minutes.

Cooking the soup

      Make a side dish with a clove of garlic, black pepper, saffron and a little olive oil and pour into the broth (reserving 150 cl. Apart) together with the bread with pinches or thin slices, giving a boil of about two or three minutes. Remove the soup and serve hot, as a first dish.

      And this must be the result of the soup:

The soup of the Abajalá

      From the second dish, the fishes are placed, accompanied by a sauce made with a little of the previously reserved broth, a mashed garlic and enough oil, put on the fire, already emulsified and heating it with the fishes.

      These are two examples of the second dish:

One example of Abajalá​​​​​​​

Tapa of Abajalá in La Canalla​​​​​​​

      This is the restaurant “La Canalla”, in Algeciras (Cadiz. South of Spain).

La Canalla​​​​​​​

      And these are the first and the second dishes together:​​​​​​​

The two dishes together

      Well, I hope that you will like this recipe.

      Until my next post, kind regards

Luis.

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