Tope shark, the large, slender houndshark (Family Triakidae), here becomes a delicious quick stew with onion, tomato and beautiful spices. Try it! It’s absolutely tasty…

Serves: 2 Prep. time: 15′ Cooks in: 25′ Ready in: 40′

350 g tope, diced
extra-virgin olive oil
1 tbsp onion, finely chopped
3 cherry tomatoes
1 tsp tomato paste
30 ml dry white wine
5 black peppercorns
2 cloves
1 allspice corn
1 small cinnamon stick

For serving
chili flakes (optionally)
lemon juice

Step 1
Pat dry fish on kitchen paper, squeezing lightly to remove excess water.

Step 2
In a bowl season fish with salt and dust with flour. In a large non-stick frying pan heat 3 tbsp oil and cook fish in batches on all sides on medium to high heat. When nicely colored add extra oil if necessary and stir in onion. Cook until they start to caramelize. Add all tomato and cook until all liquid evaporates. Stir in wine and allow alcohol to evaporate.

Step 3
Add 1 cup water and spices. When it comes to a boil, cover with lid and simmer on low heat for 5-6 mins or until sauce thickens.

Step 4
Discard cinnamon and cloves, add a few drops lemon juice, sprinkle with chili flakes and serve with crusty bread.

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