Cancato is a traditional dish from southern Chile.
My grandfather used to do it with the catch of the day and on the grill. After cleaning the fish, you stuff it with sliced onions, longaniza (Chilean chorizo), tomato, and cheese, then firmly close it with wire and cook slowly over the wood fire.
This version of Cancato is more straightforward (in the oven) and for fewer diners, but equally delicious. I loved how the flavors of the sausage and the fish— the melted cheese and oregano with tomato enhanced each other. The fish is juicy, the onion absorbs the juices, and it is fantastic. It is truly a dish to impress.
It goes well with white rice or mashed potatoes, but you can also serve it with traditional Chilean bread like Pan Amasado.Print
A glorious way to eat fish.
- Total Time: 50 minutes
- Yield: 4
- 1 large onion or 2 medium ones chopped on a thin half moon
- 4 pieces of salmon of 200-250 grams each
- 1 Spanish chorizo cut into 1/2 cm slices
- 1 or 2 sliced tomatoes
- 4 slices of Havarti or Muenster cheese
- salt, pepper, dried Mexican oregano
- Preheat oven to 200C or 400F.
- Place 2/3 of the onions on a baking sheet or dish.
- On top of the onion, put the pieces of salmon and season with salt and pepper.
- Place the sausages, tomato, and the rest of the onion on top. Season with salt and pepper and sprinkle with dried oregano. Cover with aluminum foil and bake for 15-20 minutes or until salmon is almost done.
- Uncover and place the slices of cheese. Sprinkle with oregano and return to the oven until the cheese is golden and hot.
- Take out and serve immediately.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Fish
- Method: Oven
- Cuisine: Chilean
Keywords: Chilean Cancato Fish, Fish with onions, tomato and Spanish chorizo, Salmon Cancato
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