Alentejo Dogfish Soup

The dish Alentejo brought from the sea

Alentejo has a coastline – and what a coastline it is. From the coast of Sines to Porto Covo, the Alentejo Litoral has always supplied fresh fish to the region's interior. Dogfish – the Atlantic smooth-hound – was one of the most appreciated, and with it, Alentejo cooks did what they always did best: an açorda.

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

Servings: 4 people
Preparation: 15 minutes
Cooking: 25 minutes
Total time: approximately 40 minutes

Ingredients (for 4 people)

• 800 g fresh dogfish fillets
• 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 amount)
• Alentejo bread from the previous day, 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, without letting it burn.
2. Add the dogfish fillets 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 fillets, 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 Alentejo 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 amount of Galega olive oil, and finish with the chopped fresh coriander leaves.
9. Serve immediately, piping hot.

Notes and suggestions

The secret of this soup lies in two ingredients: Alentejo bread – which should be from the previous day to withstand 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 Baixo Alentejo.

It pairs perfectly with a glass of Vidigueira White Talha Wine – fresh, mineral, and with character, worthy of a dish with so much history.

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