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RESTAURANTSLOCAL RECIPES26 APRIL 2024

TOLLOS

Tollos

INGREDIENTS

  • 1kg dogfish

  • 600g tomato

  • 300g onions

  • 1 teaspoon of paprika

  • 1 clove of garlic

  • 1 bay leaf

  • 1 handful of thyme

  • 2 teaspoons of saffron

  • A few pinches of salt

  • Vinegar

  • Olive oil

  • Water

  • Pepper (up to your taste)

INDICATIONS

The pieces of dogfish are soaked put to soaking the night before the dish making. We change the water and wash them before cooking them. For the sauce we fry the garlic, adding the chopped onions, the thyme and the bay leaf.

The dogfish is left to poach and then we add the paprika and the poached tomato. Once we have the sauce done, we mix the dogfish into pieces with it, everything is covered with water and we add a bit of vinegar, salt and red pepper. After everything is mixed up and cooked all together the dish is ready to be served with a bottle of Canarian red wine. 

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