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Recipes | Spaghetti with dogfish and shrimp


  • 250 grams (8 3/4 ounces) spaghetti
  • 350 grams (12 1/3 ounces) dogfish
  • 400 grams (14 ounces) shrimp
  • 1 large onion
  • 2 small onions to cook the shrimp and the dogfish
  • 3 cloves of garlic
  • 50 ml (1/4 cup) olive oil
  • 1 bay leaf
  • Pepper (to taste)
  • Juice of half lemon
  • Salt (to taste)


  1. Place the shrimp in a saucepan with water seasoned with salt, a bunch of coriander and an unpeeled small onion. Bring to a boil over high heat. When starts boiling, reduce to low heat and cook about 5 minutes. When the shrimps are cooked, drain them with a skimmer and let cool slightly. Peel the shrimps and set aside.
  2. Cook for about 10 minutes the dogfish in a saucepan with water seasoned with salt and a small peeled onion. When the dogfish is cooked, drain it and cut into pieces. Cook the spaghetti in another pan and set aside.
  3. Put the olive oil, chopped onion, chopped garlic and the bay leaf in a saucepan and saute until the onion begins to turn slightly golden brown. Add the dogfish, shrimp and the spaghetti, season with a little salt and pepper and simmer for 2 to 3 minutes, stirring occasionally.
  4. Turn off the heat, sprinkle with chopped coriander and drizzle with lemon juice.
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