Marinated Fish - Pescado Adobado

Marinade was historically used as a method of food preservation, but little by little over time, with the arrival of refrigerators to preserve food, marinades became used only as a method of imparting flavor to food before it was cooked. This recipe is typical throughout the province of Cádiz, but it is eaten in Seville everywhere you go, so much so that there is not a single bar in Seville that doesn’t have this dish on its menu. There they call it "Pescaito en adobo” or “Fish in marinade". It is a very easy recipe to prepare and is very delicious. Let’s get to the recipe.


  • 1lb 2oz (1/2 kilo) of Dogfish or Soupfin Shark fillet
  • Dried Oregano
  • Ground Cumin
  • 1/2 Cup Sherry wine vinegar
  • 1/2 Cup Water
  • 4 cloves of garlic
  • Flour


* First season the slices of fish with salt and pepper.

* Arrange fish fillets on the bottom of a dish and season with 1 Tbsp oregano and 1 Tbsp cumin.  

* Repeat, adding another layer of fish slices on top and again season them with oregano and cumin.  Use 1 Tbsp oregano and 1 Tbsp cumin per layer.

* Now we are going to prepare a marinade mixture in the mortar with the cloves of garlic, the wine vinegar and water.  Then we pour this over the fish and ensure you cover everything.

* We will cover now the dish with plastic wrap and let it marinate in a fridge for about three hours.

* After this time, we are going to drain fish fillets, then coat them well in flour and fry them in a frying pan.  They are ready to eat.

Have a great weekend and don't forget to enjoy :-)