This tomato dogfish soup is delicious and very simple to prepare. The dogfish mixed in the tomato, in the onion and in the olive oil give to this soup a delicious combination of flavors.
= TABLE OF CONTENTS
INGREDIENTS FOR TOMATO DOGFISH SOUP
Here you'll find all the ingredients needed to make this recipe:
- Dogfish - Dogfish steaks. You can make this recipe with hake.
- Peeled garlic and chopper onion - Ingredients that add flavor to the recipe.
- Tomato - Peeled tomato cut into small pieces. Adds color and flavor to the recipe and is the base of the broth.
- Water - For the broth and for cooking the fish.
- Pepper and salt - To season the water.
- Bread - Stale bread cut into pieces to mix in the soup.
- Olive oil - To sauté and flavor.
- Coriander - Chopped coriander. Adds a very nice flavor to the soup.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE TOMATO DOGFISH SOUP
Step 1: Season the dogfish steaks with salt.
Step 2: In a large saucepan, pour the olive oil, peeled garlic and the chopped onion. Sauté over low heat until the onion starts to turn golden brown, stirring occasionally.
Step 3: Add the peeled tomato cut into small pieces. Stir and simmer until the tomato start to break down, stirring occasionally.
Step 4: Pour the water and season with a pinch of salt and pepper. Boil over high heat.
Step 5: When starts boiling, reduce to low heat, add the dogfish and cook for 15 to 20 minutes.
Step 6: Turn off the heat, sprinkle with chopped coriander and serve preferably with bread pieces mixed in the soup.
Tomato Dogfish Soup
This tomato dogfish soup is delicious and very simple to prepare. The dogfish mixed in the tomato, in the onion and in the olive oil give to this soup a delicious combination of flavors.
5.00 from 1 reviews
- 4 dogfish steaks (about 1 kg (2 1/4 pounds))
- 3 cloves of garlic
- 500 grams (17 1/2 ounces) ripe tomatoes
- 500 ml (about 2 cups) water
- 1/ teaspoon pepper
- 2 medium onions
- Stale bread (to taste)
- 50 ml (1/4 cup) olive oil
- Coriander (to taste)
- 1/2 tablespoon salt
- Season the dogfish steaks with salt.
- In a large saucepan, pour the olive oil, peeled garlic and the chopped onion. Sauté over low heat until the onion starts to turn golden brown, stirring occasionally.
- Add the peeled tomato cut into small pieces. Stir and simmer until the tomato start to break down, stirring occasionally.
- Pour the water and season with a pinch of salt and pepper. Boil over high heat.
- When starts boiling, reduce to low heat, add the dogfish and cook for 15 to 20 minutes.
- Turn off the heat, sprinkle with chopped coriander and serve preferably with bread pieces mixed in the soup.
