5 steps irresistible abadejo fish

Hello! Today in Paulina cuisine we are going to talk about a fish that is a true hidden jewel in fishmongers: the pout.

Perhaps they saw him a thousand times and did not encourage him to take him, or perhaps he is his header fish.

Be that as it may, this post is for you, because The abadejo is economicalversatile and, if it is known how to treat it, absolutely delicious. This White fish is famous for its soft meat And its delicate taste, which makes it a perfect canvas for a lot of preparations.

Here we will reveal all its secrets: what is exactly, how to differentiate it from other fish and, most importantly, How to cook abadejo so that it is juicy and spectacular.

About the abbey

The abadejo is a white salt water fish which belongs to the same family as the cod. Therefore, they are often confused, although they have their differences.

The abadejo is a fish with few thorns. Its central spine is large and easy to remove, and the fillets usually come very clean. This does Ideal for the little ones of the house and for those who do not like to walk with the thorns.

He lives mainly in the North Atlantic, and is highly appreciated in Spanish cuisine, especially in the north. It can also be known as Badexo, the abbeyespecially in Galicia.

What is the difference between the abadejo and the cod?

Although they are close relatives, they are not the same. The main difference lies in taste and texture.

• He cod It has a meat that separates in larger and firm lacquers, and a more pronounced taste. There are many delicious cod recipes and to suck your fingers.
• He pouton the other hand, it has a more tender, juicy meat and a Soft tastewhich makes it perfect for recipes where we do not want fish to dominate completely.

Another key difference is the price: the ABADEJO is usually cheaper than codwhich makes it a fantastic option for day to day without sacrificing quality.

Differences between the abadejo and hake: Family of White Fish

The hake It is another of the White fish Star, but also has its peculiarities. Make meat is very delicate and tends to crumble easily.

He poutWhile it is tender, it has a slightly firmer structure that endures longer cooking like stews. For more ideas, you can see all our secrets for a perfect baked fish.

And the Alaska abadejo?

Eye that is not the same. He Alaska abadejo (o pollock) It is another fish, more industrial, widely used for fish, surimi (Kanikama) and frozen hamburgers.

It has a softer neutral flavor and texture. It serves for fast or economical recipes, but It does not replace the fresh abadejo of the Atlanticwhich is tastier and firm.

How to cook abadejo: 5 infallible techniques

The versatility It is the second name of the abadejo. Here we tell you five recipe options with abadejo so that it is always incredible.

1. Baked abadejo: Baked cooking is perfect for the abadejo because it maintains all its juicy. Can cook on a bed of potatoes, onion and peppersor simply with a splash of olive oil, lemon and aromatic herbs. It is a healthy option that does not require much attention.
2. Grilled abadejo: For a fast and light dish, the iron is the best ally. A good abadejo fillet with skin (to make crunchy) turn and turn, with a little garlic and parsleyIt is a spectacular dinner in less than 10 minutes. The secret is to have the iron very hot to brown on the outside and is tender inside.
3. ABADEJO IN GUISO: Thanks to the firmness of its flesh, it is Ideal for stews such as Callega Boileror like the fish chupin. It combines perfectly with potatoes, peppers, peas (peas) and a good tomato sauce.
4. Fried or battered abadejo: A classic that never fails. Cut into pieces, passed by flour and egg (or a light tempura) and fried in hot oil. The result is a crispy bite on the outside and tender inside. Ideal to accompany with a good salad or some crispy fried potatoes.
5. Abadejo a la tub: A traditional preparation that is going wonderfully. It is cooked in a casserole with a Green sauce based on garlic, parsley, white wine And, often, it is accompanied with clams, asparagus and hard egg. A party dish!

8 tips for the abadejo to be perfect

1. Smart purchase: Look for pieces of firm, white and bright meat. If it is fresh, the smell must be sea, never strong.
2. Defrose correct: If frozen fish is used, defrosting it slowly in the fridge from the previous night.
3. Dry fish well: Especially grilled, it helps to be brown well.
4. Not overcover: When the meat separates easy and looks opaque, that’s it.
5. The skin is ally: It helps not to get rid of the abadejo.
6. Rapid marinados: Garlic, lemon, paprika and olive oil do magic in 20 minutes.
7. The salt point: Salar just before cooking.
8. Versatile accompaniments: From salad to baked puree or vegetables. It can also be served with a white sauce, which gives you creaminess and is very tasty.

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Baked abadejo recipe with potatoes and lemon

Portions: 4

Preparation time: 1 H 30 min

Ingredients

• 4 abadejo fillets (about 200g each)
• 3 big potatoes (potatoes)
• 1 large onion
• 2 garlic cloves
• 1 lemon
• A white wine jet
• Extra virgin olive oil
• Chopped fresh parsley
• Sal
• Pepper

How to make baked baked step by step

1. Cut vegetables: Preheat the oven at medium-high temperature (190 ° -200ºC). Peel the potatoes and cut them into fine slices, approximately half a centimeter. Cut the onion into not very thin strips.
2. Cooking vegetables: In an oven source, place an olive oil base. Arrange the slices of potatoes and the onion. Salpimentar, add a little more oil on top and bake for 20-25 minutes, until the potatoes begin to be tender.
3. Prepare fish: Dry the fillets with paper paper well. Salpimentar on both sides.
4. The marinade: Finely chop the garlic and parsley teeth. Mix them in a small bowl with a good stream of olive oil and half -lemon juice.
5. Bake the fish: Place the fillets on the potato and onion bed. Spray with white wine. With a spoon, distribute the mixture of garlic, parsley and lemon on each fish fillet. Place a couple of slices of the other half of the lemon above.
6. Cook: Put the source again in the oven and cook for 15-20 more minutes, or until the fish is white and easily disappointed. Serve immediately, with potatoes and onion as garrison and sauce with the juices of the source. Enjoy!