Dogfish, or “Cape shark,” can be cooked like any white fish, according to Doug Feeney, co-founder of the Chatham Harvesters Cooperative. Its flaky, firm texture is often compared to monkfish or mahi-mahi, and it absorbs flavors well, whether it’s batter-fried or in a chowder or stew. Dogfish also have a higher oil content than most fish, which keeps the flesh moist. The trick is to treat it right, says Feeney. If you have a whole dogfish on hand, chefs say it should be bled, cleaned and iced immediately. Dogfish does need to be skinned, but the bonus is that there are no bones. Feeney recommends soaking the filets in milk for at least an hour before cooking to reduce the acidic taste.
Recipe from the Chatham Harvesters Cooperative
Ingredients
- ½ cup olive oil
- 3 garlic cloves, minced
- 1 onion, chopped
- 16 ounces diced or crushed tomatoes
- ¼ teaspoon each of thyme and basil
- ¼ teaspoon saffron or turmeric
- 4 pounds of dogfish, chopped into bite-size chunks
- ¾ cup white wine
- Fish stock as needed
- 2-3 cups chopped kale
- Pepper to taste
- Salt to taste
Preparation
In a pot, sauté onions and garlic in oil until transparent. Add tomatoes, basil, thyme, saffron, then the fish. Add wine and enough fish stock to cover everything by three inches. Cover the pot and bring to a boil, then add kale and simmer 20 minutes. Serve into individual bowls with crusty bread and a nice red wine.
