Cudillero's Scorpionfish Cake

The flavors of the Cantabrian Sea have become one of the great classics of the Asturian summer

Cudillero, one of the most beautiful and recognizable fishing villages in Asturias, lives with its eyes on the sea. Its colorful houses terraced along the hillside, its fishing port, and its long seafaring tradition have shaped a cuisine in which fish and shellfish take center stage.

Among the most representative recipes of the local cuisine is the Pastel de Cabracho, an elegant and flavorful dish that has become one of the great culinary classics of the Asturian coast. Thanks to its smooth texture and the fact that it is served cold, it is especially popular during the summer months, when the warm weather makes it perfect for enjoying light dishes without sacrificing the richness of the Cantabrian Sea’s bounty.

Its success lies in the simplicity of its preparation and the quality of the fish, which is its main ingredient.

The scorpionfish, also known as escórpora or rascacio, is a fish highly prized by Cantabrian fishermen for the intensity of its flavor and the quality of its flesh.

For generations, it was a staple catch for boats fishing off the Asturian coast. Over time, local chefs began using it in various dishes, eventually giving rise to a recipe that is now part of the region’s culinary heritage.

Although popular throughout Asturias, the Pastel de Cabracho maintains a very special connection with fishing towns such as Cudillero, where fish continues to be the star of the local cuisine.

Cudillero’s cuisine is deeply rooted in the sea. Hake, bonito, pixín, shellfish, and rockfish are all part of a culinary tradition that has successfully preserved the essence of traditional seafood cuisine.

During the summer, cold dishes take center stage on restaurant menus and family dinner tables. Pastel de Cabracho has become one of the most popular choices thanks to its versatility, delicate flavor, and ability to highlight the quality of the fish without any frills.

It’s common to find it served as an appetizer in many restaurants in the port and the historic district.

The traditional recipe is usually made with:

• Cooked and flaked scorpionfish

• Eggs

• Heavy cream

• Fried tomato

• Onion

• Salt

• Pepper

It is usually served with homemade mayonnaise, cocktail sauce, or small fresh salads.

The scorpionfish is carefully poached and cleaned by removing the bones and skin so that only the flesh is used.

It is then mixed with eggs, cream, and tomato to form a smooth mixture, which is baked in a water bath until it reaches a firm yet very tender texture.

After baking, the cake is allowed to cool completely and is refrigerated for several hours before serving.

The result is a delicate, creamy, and very aromatic dish where the flavor of the fish takes center stage.

The Pastel de Cabracho reflects the deep connection between Cudillero and the Cantabrian Sea. Each slice encapsulates centuries of fishing tradition and the culinary expertise developed by generations of seafaring families.

Furthermore, it perfectly exemplifies the ability of Asturian cuisine to transform local products into