Sopa de Cação

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 617
• Protein: 55 g
• Carbs: 56 g
• Fat: 17 g

Ingredients

• 800 g Small-spotted catshark ( in 2cm slices )
• 4 piece Garlic ( minced )
• 1 piece Coriander ( chopped bunch )
• 4 tbsp Extra virgin olive oil
• 2 tbsp Wheat flour
• 2 tbsp Red wine vinegar
• 4 piece Country bread ( stale slices )
• 2 piece Bay leaf
• 1 pinch Fleur de sel
• 1 L Mineral water

Instructions

1. Marinate the fish

   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. Prepare the aromatic base

   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 and moisten

   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. Poach the fish

   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. Plating

   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.

Chef's tips

• 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.

Storage

Keeps for 24h in the fridge. Reheat gently in a saucepan without boiling the fish.