top of page

Aporreado de pescado (fish pounding)

    1 or 2 medium fish
    1 bay leaf
    2 or 3 coriander leaves
    Chopped chives A few basil leaves A few cloves of garlic
    1 onion
    A few cachucha peppers
    2 tablespoons of oil
    2 to 3 tablespoons of tomato puree ½ tablespoon of paprika
    200ml. fish broth
    200ml. of scalding wine or beer
    Salt, thyme and pepper to taste
    Some olives

El aporreado de pescado (fish pounding) is a very simple and tasty way to eat fish. We Cubans, who already love tomato sauces, and never throw anything away, often use for this dish the less appreciated parts of the fish, such as the head and backbone of the larger catches, although we can also use small fresh fish.

Method of preparation:
So clean the fish carefully, put it in boiling water, with a bay leaf and salt, for 5 minutes. You must then remove the fish from the broth and shred it by hand to ensure that there are no bones left behind.
Cut the onion, garlic, chili peppers, coriander, basil, thyme and fry them separately in the oil, then add the puree, paprika, fish stock and cook for 5 minutes.
Mix the fish with the sauce and cook for another 3 minutes. Add a little cooking wine or beer, and let it reduce a little before turning off the heat, and then it's good.
This fish in such a succulent sauce can be served with white rice or cooked potatoes or sweet potatoes.
It's also super good for tapas, with good cold beer, to share with friends.
In this preparation I cheated a little and added a small lobster that was lying around in the fridge. It's surprising how good it is.
A wonderful weekend for you too.

Aporreado de pescado (fish pounding)
bottom of page