Marinated Fish


  1. 2 kg sea fish (hake, sea urchin or any other),
  2. wholemeal flour,
  3. salt,
  4. 400 mL olive oil (optional).


  1. 4 tbsp tomato paste,
  2. 1 tbsp. sweet pepper,
  3. 0.5 kg onion,
  4. 70 g garlic,
  5. 3 bay leaves,
  6. 4 sprigs of rosemary,
  7. 10 cloves,
  8. 1 tbsp cinnamon,
  9. salt,
  10. 1 tbsp sugar,
  11. 200–300 mL white wine,
  12. 0.5 L diluted vinegar (200 mL vinegar and 300 mL water),
  13. 2 tsp of Vegeta seasoning.


Peel the cleaned fish, salt and roll in flour, fry in olive oil. Use the same oil to fry the tomato paste and sweet pepper. Add onions cut in circles and chopped garlic. Saute until the onion is soft.

Add bay leaf, rosemary, sugar, cinnamon, cloves and Vegeta seasoning. Pour with the diluted vinegar and cook for 10 minutes. Add salt if necessary. Add wine and bring to a boil. Put the fried fish into a glass bowl and cover with a lid. Pour fish with the marinade and leave to cool down.

Fish cooked in this way can be stored in a fridge for up to 15 days without compromising quality. Eat cold.