Katu-arraya Guisado

Dogfish cooked in the Basque style

Preparation info

  • Serves


    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

Katu-arraya is the Basque name for the dogfish (Scyliorhinus canicula). Ana María Calera, in her 550-page volume on Basque cookery, a splendid work which includes a good bibliography, presents this recipe as one much used by Basque fishermen; ‘very tasty and economical’.


  • a dogfish of 1 kg (2 lb)
  • olive oil, 150


Clean and skin the dogfish, if you have caught it yourself; otherwise the fishmonger will have done this for you. Cut it into fairly thin steaks or slices, sprinkle these with salt and leave them for an hour.

Heat the olive oil in an earthenware casserole and cook 2 of the cloves of garlic, chopped, until golden. Put in the fish and strew on top the parsley and the other 2 cloves of gar