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Rascasse or black scorpion fish with potatoes


(Votes count 478)

(Rating average 2,96)

This rock fish, common in the Cantabrian coast, is the star of this dish with potatoes.


Once rascasse is cleaned and scales are removed, cut it in chunks (two or three pieces per person). Add salt, pepper and a little sherry. Marinate and let it stand. Separately, stir-fry thinly chopped vegetables in a pan with little oil.

Once brown, add diced potatoes, sprinkling them with a little flour, food colouring, pepper and sherry; also add bay leaves and cover them with fish stock ( this stock is made with the rascasse head by bringing it boil for a few minutes).

Let it cook for about fifteen minutes, and after that time, add rascasse. Continue to cook for eight minutes.

Note: Taste and add salt if necessary before serving.
Rascasse or black scorpion fish with potatoes
  • 3/4 kg. potatoes.
  • 1 rascasse or black scorpion fish about 1 kg.
  • 1 carrot.
  • 1/4 l. fish stock.
  • 1 green pepper.
  • 1 large tomato.
  • 1 small onion.
  • 2 cloves of garlic.
  • 2 bay leaves.
  • 1 glass of dry sherry.
  • Food colouring (turmeric).
  • Salt.
  • White pepper.
  • 1 table spoon of flour.