“Cação na Telha” é um prato brasileiro clássico que conforta a alma. Combina a suavidade do cação, um tipo de tubarão pequeno, com a cremosidade do leite de coco e um toque de acidez do tomate e do limão. Cozido lentamente sobre uma telha de barro, que distribui o calor de forma uniforme, o peixe fica incrivelmente tenro e o molho apura todos os sabores. É uma refeição completa, rústica e cheia de sabor, perfeita para partilhar.

Ingredientes

  • 600g de posta de cação
  • 1 caixa de creme de leite
  • 1 caixa de leite de côco
  • 2 batatas cortadas em rodelas
  • cebola
  • salsinha
  • cebolinha
  • alho
  • azeite
  • tomate
  • sal
  • pimenta
  • ervas a gosto
  • limão siciliano
  • Extrato de tomate

Preparação

  1. Temperei o peixe com limão, sal e ervas finas e deixei descansar por 1 hora.
  2. Untei o fundo da telha com azeite honesto “rs” e dispus as batatas cruas em rodelas. Sobre elas coloquei o peixe.
  3. Na frigideira, fritei na manteiga a cebola e o alho até ficar dourado. Ralei 4 tomates e coloquei na frigideira, temperei bem com sal e pimenta do reino adicionei um pouco de água e umas 3 colheres de sopa de extrato de tomate.
  4. Deixei ferver um pouco e desliguei. Adicionei esse molho à telha. Cobri com papel alumínio e deixei cozinhar por 25 minutos.
  5. Retirei o papel alumínio e adicionei o creme de leite e o leite de côco. Voltei a cubrir e deixei mais uns minutinhos cozinhando.
  6. Desliguei e deixei descansar por uns 10 minutos antes de servir.

Ready to try a classic Brazilian dish that’s bursting with coastal flavours? Here is the English guide to this wonderful recipe.

Dogfish Baked on a Tile (Cação na Telha)

This dish is a fantastic example of traditional Brazilian comfort food, similar in spirit to the famous moqueca fish stew. It features steaks of dogfish, a type of small shark with a firm, meaty texture, slow-cooked in a rich and creamy sauce of coconut milk, cream, and tomatoes. The name “na Telha” literally means “on the tile,” referring to the traditional method of cooking and serving the dish in a terracotta roof tile, which retains heat beautifully and makes for a rustic, impressive presentation at the table.

The process involves building layers of flavour, starting with marinating the fish and then creating a flavourful tomato sauce base. The addition of coconut milk and cream towards the end creates a luscious, silky sauce that perfectly complements the fish and potatoes. It’s a hearty, one-pot wonder that’s both satisfying and surprisingly easy to prepare.

If you can’t find dogfish, don’t worry. This recipe works wonderfully with any firm, white fish steak like monkfish, halibut, or cod loin. The key is to let it cook gently so the fish becomes tender and absorbs all the delicious flavours of the sauce.

Ingredients

  • 600g dogfish steaks (or other firm white fish)
  • 1 carton (200ml) of double cream
  • 1 can (400ml) of coconut milk
  • 2 potatoes, sliced into rounds
  • 1 large onion, chopped
  • Fresh parsley, chopped
  • Fresh chives or spring onions, chopped
  • 2-3 cloves of garlic, minced
  • Olive oil
  • 4 ripe tomatoes, grated or finely chopped
  • Salt and freshly ground black pepper
  • Herbs to taste (e.g., dried oregano or fine herbs)
  • 1 large lemon
  • 2-3 tbsp tomato purée

Method

  1. Season the fish steaks with lemon juice, salt, and your chosen herbs. Let them marinate for at least 1 hour.
  2. Grease the bottom of a terracotta tile or a large, shallow ovenproof dish with a generous amount of olive oil. Arrange the raw potato slices in a single layer at the bottom. Place the marinated fish steaks on top of the potatoes.
  3. In a frying pan, melt some butter or heat some olive oil and sauté the onion and garlic until golden. Add the grated tomatoes, season well with salt and pepper, stir in the tomato purée and a splash of water.
  4. Bring the sauce to a simmer and let it cook for a few minutes to thicken slightly, then turn off the heat. Pour this sauce over the fish and potatoes in the dish. Cover with aluminium foil and bake in a preheated oven at 180°C (160°C Fan / Gas Mark 4) for 25 minutes.
  5. Remove the foil and pour over the cream and coconut milk. Cover again and return to the oven for a few more minutes until the fish is cooked through and the sauce is bubbling.
  6. Turn off the oven and let the dish rest for about 10 minutes before serving. Garnish with fresh parsley and chives.

Tips:

  • The terracotta tile is traditional as it distributes heat evenly and keeps the dish warm at the table. If you don’t have one, any sturdy ceramic or cast-iron baking dish will work perfectly.
  • Don’t be shy with the seasoning. The potatoes and fish will absorb a lot of flavour from the marinade and the sauce.
  • This dish is traditionally served with simple white rice to soak up all of the delicious, creamy sauce.
  • For an extra layer of flavour, you could add sliced bell peppers to the onion and garlic base.