Product story

Cuajadera de pescado

Whole fish, potatoes, onion and tomato baked in a deep dish

Cuajadera takes its name from the high-sided baking dish in which it cooks. Whole fish lies on potatoes and onion, is covered with tomato and bakes until all the juices come together.

Baked fish Eastern Almería · Carboneras, Garrucha and Mojácar

Back to the notebook

The high-sided baking dish gives its name to fish roasted over potato, onion, tomato and pepper.

History and origin

Whole fish, potatoes, onion and tomato baked in a deep dish

A cuajadera is first of all a high-sided baking dish. A bed of pan-softened potatoes and onion receives the whole fish. Tomato, pepper, garlic, white wine and olive oil join the cooking juices as the oven colours the surface and keeps the centre tender.

The fish changes with coast and market: greater amberjack, common pandora, John Dory or even cuttlefish may take centre stage. The dish is closely tied to Carboneras, Garrucha and Mojácar, where large fish reach the table with potatoes soaked in their juices.

When to taste it

It is cooked year-round and changes with the fish available at the market. This is a lunchtime dish made to arrive whole and steaming at the centre of the table.

J F M A M J J A S O N D

At its best Available

Where to find it

Carboneras, Garrucha and Mojácar on the Levante coast
Harbour restaurants that prepare whole fish
Seafood tables where the baking dish is shared at the centre

Ways to enjoy it

A dry white wine with the fish straight from the oven
Tomato and onion salad to open the meal
Bread for the wine, tomato and fish juices