Alentejo-style Dogfish Soup

The dish the Alentejo went to the sea for

In this Alentejo-style dogfish soup, fish stock with garlic, bay leaf and coriander is served over slices of day-old bread. Olive oil and paprika complete the seasoning.

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)
• Monovarietal Galega Extra Virgin Olive Oil, to taste (generously)
• Day-old Alentejo bread, sliced
• Salt and black pepper, to taste
• Water, as needed

Method

1. In a saucepan, sauté the sliced garlic in Galega olive oil with the bay leaf and paprika over medium heat, taking care not to let it 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. Simmer gently for 15 minutes.
4. Remove the dogfish steaks, discard the skin and bones, and set aside.
5. Add the chopped coriander stems to the stock and simmer for another 5 minutes.
6. Arrange the slices of Alentejo bread in a tureen or individual bowls.
7. Ladle the hot stock over the bread and leave to stand for 2 minutes so the bread can absorb it.
8. Place the flakes of dogfish on top, drizzle generously with 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: Alentejo bread — which should be a day old so it holds up in the stock without falling apart — and olive oil. Always use a high-quality olive oil, preferably our Monovarietal Galega Extra Virgin Olive Oil, whose fruity, slightly peppery notes bring out all the flavours of the dish.

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

It pairs perfectly with a glass of white Vinho de Talha from Vidigueira — fresh, mineral and full of character, worthy of a dish with such a rich history.

"Dogfish soup proves that the Alentejo knows how to make the most of the sea and bring it to the table with the simplicity only this land can offer."

For another fish recipe with bread and coriander, also discover Alentejo-style açorda with cod and poached egg.