What liquid is specifically mentioned for deglazing the pan when preparing salmon shark in a Spanish-style chunk preparation?
Answer
White wine
In the Spanish-style preparation that utilizes firm, inch-sized chunks of shark meat, after sautéing the floured and browned pieces along with aromatics like garlic and pine nuts, white wine is introduced to the pan. The function of the white wine is specifically to deglaze the pan, lifting any flavorful browned bits from the bottom surface. This action incorporates deep flavor into the sauce base before diced Roma tomatoes, Spanish smoked paprika, and parsley are added to finish the quick stir-fry.
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