Alentejo-style dogfish soup

The dish that the Alentejo brought back from the sea

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 catshark - was one of the most prized, and with it, Alentejo cooks did what they have always known how to do best: make açorda.

Alentejo-style Dogfish Soup is now listed in Portugal's Inventory of Intangible Cultural Heritage. It is simple, honest and deeply Alentejan - 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)
• Monovarietal Galega Extra Virgin Olive Oil, to taste (generous amount)
• Day-old Alentejo bread, sliced
• Salt and black pepper, to taste
• Water, as needed

Preparation

1. In a saucepan, sauté the sliced garlic in the 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. 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 stock and boil for a further 5 minutes.
6. Arrange the slices of Alentejo bread in a serving tureen or individual bowls.
7. Pour 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 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 day-old so it can withstand the stock without falling apart - and the olive oil. Always use a high-quality olive oil, preferably our Monovarietal Galega Extra Virgin Olive Oil, whose fruity and 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 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 is proof that the Alentejo knows how to take the best from its sea and bring it to the table with the simplicity that only this land knows."