Empanada de cazón

Instructions

1. Poach the shark fillet for 10 minutes in simmering salted water, then drain and flake it finely.
2. Sauté the chopped onion, bell pepper and garlic in oil until soft.
3. Add the chopped tomatoes and let reduce for 5 minutes, then stir in the flaked fish, cumin and pepper.
4. Prepare the cornmeal dough with the salt and lukewarm water, then let it rest for 10 minutes.
5. Form discs of dough between two sheets of cling film, fill each with a spoonful of fish filling, fold over and seal the edges.
6. Fry in oil at 170 °C for 4 to 5 minutes until golden.
7. Drain on paper towels and serve straight away.