Hurta a la Gaditana - Sea Bream, Cádiz Style
Hurta is the red-banded sea bream, typical of the Cádiz coasts, but any large sea bream (such as gilthead or red bream) could be used instead.
- 1 whole fish, weighing about 1
- 1/2 kilos flour
- 100 ml olive oil
- 50 ml Brandy de Jerez
- 1 onion, chopped
- 4 small green peppers or 2 green bell peppers, cut in strips
- 2 tomatoes (about 500 grams), peeled, seeded and puréed
- 1/2 teaspoon thyme
- 1 bay leaf
- salt and pepper
- 50 ml dry or medium Sherry
Have the fish filleted. Cut the fillets into pieces of about 6 centimeters. Dredge the fish in flour, shaking off excess. Heat half of the oil in an earthenware cazuela and brown the pieces of fish on both sides. Pour in the brandy, set it alight and gently swirl the casserole until flames subside. Remove from heat. Meanwhile, in another pan, heat the remaining oil and sauté the onion and peppers. Add the puréed tomato, thyme, bay leaf, salt and pepper and Sherry. Simmer this sauce until it is reduced, about 15 minutes. Pour it over the fish and simmer until the fish is cooked, about 10 minutes more.