Alentejo Dogfish Soup

The Dish the Alentejo Went to the Sea to Find

The Alentejo has a sea - and what a sea. From the coast of Sines to Porto Covo, the Alentejo coast has always supplied fresh fish to the region’s inland areas. Dogfish - the Atlantic catfish - was one of the most prized, and with it, Alentejo cooks did what they have always known best: made an açorda.

Alentejo-style Dogfish Soup is now listed in Portugal’s Inventory of Intangible Cultural Heritage. It is simple, honest, and deeply Alentejo - like everything that comes from this land.

Serves: 4 people
Preparation: 15 minutes
Cooking: 25 minutes
Total time: about 40 minutes

Ingredients (serves 4)

• 800 g fresh dogfish, cut into steaks
• 1 generous bunch of fresh coriander
• 6 garlic cloves
• 1 bay leaf
• 1 tablespoon paprika (sweet paprika)
• Extra Virgin Monovarietal Galega Olive Oil, to taste (generously)
• Day-old Alentejo bread, sliced
• Salt and black pepper, to taste
• Water, as needed

Preparation

1. In a pot, sauté the sliced garlic in Galega olive oil with the bay leaf and paprika over medium heat, taking care not to let them burn.
2. Add the dogfish steaks and cook for 2 to 3 minutes on each side.
3. Add enough hot water to cover the fish and season with salt and pepper. Cook over low heat for 15 minutes.
4. Remove the dogfish steaks, clean off the skin and bones, and set aside.
5. Add the chopped coriander stems to the broth and boil for another 5 minutes.
6. Arrange the slices of Alentejo bread in a serving dish or individual bowls.
7. Pour the hot broth over the bread and let it rest for 2 minutes so the bread can absorb it.
8. Place the dogfish flakes on top, drizzle with a generous stream of Galega olive oil, and finish with the chopped fresh coriander leaves.
9. Serve immediately, piping hot.

Notes and suggestions

The secret to this soup lies in two ingredients: the Alentejo bread - which should be a day old so it can hold the broth without falling apart - and the olive oil. Always use a quality olive oil, preferably our Extra Virgin Monovarietal Galega Olive Oil, whose fruity and slightly peppery notes bring out all the flavors of the dish.

For a richer version, you can add a poached egg to the broth before serving - a very common variation in Lower Alentejo.

It pairs perfectly with a glass of White Vidigueira Clay Pot Wine - fresh, mineral, and characterful, worthy of a dish with such a rich history.

"Dogfish soup is proof that the Alentejo knows how to make the most of its sea and bring it to the table with the simplicity that only this land knows."