Dogfish with saffron and potatoes, a finger licking stew

The coldest days of the year are still to come and we can’t think of anything better to take on the freezing winter temperatures than a delicious saffron and potato stew. Do you fancy it?

The dogfish is one of the fish with more properties that can be found on the market. It is a species highly valued by nutritionists, thanks to its high protein, phosphorus and vitamin B12 content. Furthermore, it is low in fat, which makes the dogfish a perfect food to incorporate into a healthy lifestyle.

Hearty spoon-feed meals in winter is a pleasure, that’s why we thought that this delicious recipe will be perfect for getting warm. We hope that you like it.


Recipe: dogfish with saffron and potatoes

Ingredients (4 persons)

  • 750 g dogfish
  • 1/2 kg potatoes
  • 1/2 green pepper
  • 1 glass white wine
  • 300 ml fish stock
  • 75 g sweet peas
  • 1 onion
  • 3 garlic cloves
  • Olive oil
  • 2 slices of toast
  • Oregano
  • Black pepper
  • A few saffron strands
  • Salt



First, slice the dogfish. You can do it yourself or ask your fishmonger at the fish market to slice it. Once the fish slices are ready, salt and pepper each piece.


Heat the oil over medium heat in a frying pan and carefully add the dogfish into the pan. When it is lightly browned, remove and set aside. It is important that you also set aside the oil in which the dogfish has been fried.


Now sauté the garlic, onion and green pepper, also adding the pepper and the oil that has been set aside from browning the dogfish. When it is lightly poached, add the toasted bread and oregano into the saucepan. Crush all ingredients well, until it is almost a paste.


Add the white wine, let the alcohol to evaporate and add the peeled and sliced potatoes, peas, saffron and fish stock. When we see that the potatoes and peas are cooked, it’s time to add the dogfish. Cook for a further 3-4 minutes.


If the stew is a little dry, a bit more water or fish stock can be added.


Finally, taste the stew and if necessary, add a bit more salt and pepper to taste.


It is recommended move the saucepan several times so that the potatoes release the starch and the sauce thickens. And voilá it’s ready to eat from a spoon, which is something to be grateful for.


If you’re game and make this recipe, we would love you to tell us how it turned out on our Facebook, Instagram and Twitter social networks.


And if you wish to try other warm recipes for this autumn/winter, the  King prawns and saffron cream soup, fennel, pumpkin with saffron cream soup or saffron migas ruleras (bread crumbs mixed with different kinds of meat) recipes are recommended.

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