Oil poached bonito

By Prensa 24 de febrero de 2016 Leave a comment Go to comments

Preparation time: 10 minutes

Cooking time: 4 hours

Total time: 4 hours: 10 minutes

Servings: 4



1 bonito (about 1,5 – 2 kg), scaled and gutted

1 l olive oil

1 tablespoon La Chinata smoked pepper flakes

½ teaspoon whole black peppercorn

4 lemon slices

3 bay leaves

4 garlic cloves, peeled

¼ teaspoon salt



To prepare the fish: remove the head and tail with a knife. Cut the fish into 2 cm thick cutlets. Pat dry the cutlets with paper towels. Sprinkle with salt and smoked pepper flakes. Arrange the fish cutlets in layers in a large pot. Place the bay leaves, garlic cloves, black peppercorns and lemon slices between cutlets. Pour in enough olive oil (about 1 liter)  to cover the fish. Cover the pot with a lid and cook over low heat for 4 hours until fish just flakes and is cooked through. Serve immediately or cool the fish and refrigerate it in the oil to eat within a week.

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