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Black sea bream in cider II


(Votes count 416)

(Rating average 3,00)

A classic dish in many Gijón restaurants , where the traditional Asturian drink is used as a base for the sauce that accompanies this Cantabrian fish.


Let cider boil down until reduced by half. Chop onions, pepper, leek and garlic and transfer to a pan with oil. When it browns, add limpets, tomato, and reduced cider. Let it simmer for about five minutes. Next, chop and season black sea bream with salt and pepper, place it in an oven proof dish and add sauce.

Put it in preheated oven (180 °C) for about twenty minutes and baste it every five minutes to prevent it from drying out. Take black sea bream out of the oven and place it in a dish, once limpets are removed from their shells, pass sauce through food mill and cover black sea bream with it. Sprinkle with parsley and serve.

Note: Boiled potatoes can be added as a side dish.
Black sea bream in cider II
  • 2 kg. black sea bream.
  • 3 onions.
  • 1 leek.
  • 1 green pepper.
  • 3 cloves of garlic.
  • 3 natural tomatoes.
  • 1/2 l. cider. 1/2 dl. olive oil.
  • 200 gr. limpets without their shells.
  • Chopped parsley.
  • White pepper.
  • Salt.