CookEat Recipe
Smoothhound Braised with Wine and Tomato
Large smoothhound pieces browned with garlic, parsley and a little onion, then simmered with wine and tomato.
Method
Steps
Step 1
Gather the ingredients: 600 g food-grade smoothhound shark (Mustelus mustelus), skinned and cut into large pieces by a fishmonger; 1 garlic clove; 1 tablespoon chopped parsley; 15 g onion; 3 tablespoons olive oil; 75 ml red wine; 250 g ripe tomatoes; Salt and black pepper; A little water as needed.
Step 2
Use correctly identified smoothhound from a legal food supplier and keep chilled at 4°C or colder. Smoothhound is a shark: follow local shark-consumption advice, particularly for children and people who are pregnant, may become pregnant or are breastfeeding. Check the prepared pieces for remaining cartilage.
Step 3
Chop the tomatoes and simmer in a small saucepan for 15–20 minutes until soft. Pass through a sieve or food mill to remove skins and seeds. Finely chop the garlic, parsley and small amount of onion together.
Step 4
Heat the oil in a broad pan, add the chopped aromatics and cook gently until lightly coloured. Add the fish pieces, season with salt and pepper and brown lightly on both sides without breaking them.
Step 5
Pour in the red wine and let it bubble for 1–2 minutes, then add the plain tomato sauce. Simmer gently for about 10–15 minutes, turning carefully, until the thickest fish is cooked through and at least 70°C. Add a little water if the sauce reduces before the fish is ready. Serve promptly.
Step 6
Dry white wine may replace the red wine in the same quantity. For the tomato-paste alternative, replace the tomatoes and their preparation with 1½ tablespoons tomato paste diluted in about 175 ml water, added after the wine.
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