Pescado al ajillo

Pescado al ajillo is a traditional Spanish dish, specifically from the Andalusian region. The dish is a simple yet flavorful preparation of fish, typically whitefish, cooked with garlic (ajillo in Spanish).

Ingredients and Preparation

The main ingredients of Pescado al ajillo are whitefish, garlic, olive oil, and parsley. Some variations may include lemon juice, white wine, or chili peppers for added flavor. The fish is first seasoned with salt and pepper, then pan-fried in olive oil until golden brown. Separately, the garlic is sautéed in olive oil until it becomes aromatic. The fish is then combined with the garlic oil, and the dish is finished with a sprinkle of fresh parsley.

Variations

While whitefish is traditionally used in Pescado al ajillo, other types of fish such as cod, hake, or sea bass can also be used. In addition, some variations of the dish may include other seafood like shrimp or squid. The dish can be served with a side of Spanish rice, potatoes, or fresh bread.

Cultural Significance

Pescado al ajillo is a staple in Andalusian cuisine and is commonly served in tapas bars throughout the region. The dish is appreciated for its simplicity and the way it highlights the fresh flavors of the sea. It is often enjoyed with a glass of local Spanish white wine.

See Also

• Spanish cuisine
• Andalusian cuisine
• Tapas

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