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.
INGREDIENTS FOR TOMATO DOGFISH SOUP
Here you'll find all the ingredients needed to make this recipe:
● Dogfish
● Garlic
● Tomato
● Water
● Pepper
● Onion
● Stale bread
● Olive oil
● Coriander
● Salt
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
Season the fish with salt. Place the olive oil, the peeled garlic and the chopped onion in a saucepan and sauté on a low heat until the onion starts to turn golden brown. Add the peeled tomato cut into small chunks and simmer until the tomato start to break down. Pour the water, season with a pinch of salt and pepper and 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.
RECIPE VIDEO:
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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.
- Place the olive oil, the peeled garlic and the chopped onion in a saucepan and sauté on a low heat until the onion starts to turn golden brown, stirring occasionally. Add the peeled tomato cut into small pieces and simmer until the tomato start to break down, stirring occasionally.
- Pour the water, season with a pinch of salt and pepper and 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.
