Alentejo Dogfish Soup

The dish the Alentejo brought from the sea

In an inland region, the sea was always news that arrived slowly. But when it did arrive, it came in the form of dogfish — the Atlantic catfish that fishermen from Sines and Porto Covo brought to the interior of Lower Alentejo. With it, Alentejan cooks did what they always knew best: an açorda (bread stew).

Sopa de Cação à Alentejana (Alentejo-style Dogfish Soup) is now a dish listed in the Inventory of Intangible Cultural Heritage of Portugal. It is simple, honest, and profoundly Alentejan — like everything that comes from this land.

Ingredients (for 4 people)

• 800g fresh dogfish, in steaks
• 1 generous bunch of fresh coriander
• 6 cloves of garlic
• 1 bay leaf
• 1 tablespoon paprika (sweet paprika)
• Galega Monovarietal Extra Virgin Olive Oil to taste (generous)
• Day-old Alentejan bread, sliced
• Salt and black pepper to taste
• Water q.s.

Preparation

1. In a saucepan, sauté the sliced garlic in Galega olive oil with the bay leaf and paprika, over medium heat, without burning.
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. Let it cook over low heat for 15 minutes.
4. Remove the dogfish steaks, clean off skin and bones, and set aside.
5. In the broth, add the chopped coriander stems and let it boil for another 5 minutes.
6. Arrange the slices of Alentejan bread in a tureen or individual bowls.
7. Pour the hot broth over the bread and let it rest for 2 minutes for the bread to absorb.
8. Place the flaked dogfish on top, drizzle with a generous stream of Galega olive oil, and finish with chopped fresh coriander leaves.
9. Serve immediately, very hot.

Notes and suggestions

The secret to this soup lies in two ingredients: Alentejan bread — which should be day-old so it can hold the broth without falling apart — and olive oil. Always use a quality olive oil, preferably our Galega Monovarietal Extra Virgin Olive Oil, which with its fruity and slightly spicy notes enhances 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 Vidigueira White Amphora Wine — fresh, mineral, and with character, befitting a dish with so much history.

"Dogfish soup is proof that Alentejo, even far from the sea, always knew how to welcome it to its table."