Portuguese Dogfish Soup
Ingredients
- 800 gSmall-spotted catshark (in 2cm slices)
- 4 pcGarlic (minced)
- 1 pcCoriander (chopped bunch)
- 4 tbspExtra virgin olive oil
- 2 tbspWheat flour
- 2 tbspRed wine vinegar
- 4 pcCountry bread (stale slices)
- 2 pcBay leaf
- 1 pinchFleur de sel
- 1 LMineral water
Method
A flour-thickened fish broth infused with garlic and fresh coriander. The dogfish meat remains firm and pearly under a smooth sauce that coats the rustic bread.
- 1
Cut the dogfish into thick slices. Rub each piece with 2 minced garlic cloves, sea salt, and red wine vinegar. Let rest for 15 minutes so the acidity penetrates the flesh.
- 2
Pound the remaining garlic with fresh coriander until a thick green paste forms. In a pot, heat the olive oil and sauté this paste without browning. The coriander aroma should release without burning the garlic.
- 3
Dust the flour over the base and stir vigorously with a spatula. Gradually pour in the mineral water while whisking to avoid lumps. Add the bay leaves.
- 4
Bring to a boil then add the dogfish pieces. Simmer gently. The fish is ready when the flesh becomes opaque and the sauce coats the spoon.
- 5
Place a slice of rustic bread at the bottom of each bowl. Pour the scalding broth over to soften the bread, then arrange the fish pieces on top.
Frequently asked questions
How do you get this dish right?
- Do not boil the fish too hard, it should poach gently to remain tender.
- If the sauce is too thick, thin it with a little hot water before serving.
How long does this dish keep?
Keeps for 24h in the fridge. Reheat gently in a saucepan without boiling the fish.
