Want to prepare a comforting meal for those cold winter days? You must try this delicious and creamy traditional dogfish soup. The flavor of garlic and coriander give this soup a special touch. Bon appetit!!!
MAIN INGREDIENTS OF THIS RECIPE:
- Dogfish, soup, olive oil, coriander, garlic, flour, bread
HOW TO MAKE TRADITIONAL DOGFISH SOUP:
Season the dogfish with olive oil, grated garlic, pepper, paprika, chopped coriander and bay leaf.
Let marinate about 30 minutes.
In a saucepan, pour the water seasoned with salt and a peeled onion and bring to a boil over high heat. When starts boiling, reduce to medium-low heat and add the dogfish steaks with the marinade. Cook for about 15 minutes. When the dogfish is cooked, remove it with a skimmer to a plate (remove also the onion and the bay leaf). Remove the fish bones, cut the fish into pieces and set aside.
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Add the sifted flour to the dogfish cooking water and stir constantly with a wire whisk. Bring back the saucepan to medium-low heat and stir constantly with a wooden spoon until the broth slightly thickened. Turn off the heat, place back the dogfish into the pan and let stand for 5 minutes. Serve the soup with small bread pieces (the traditional way to serve it is with bread pieces inside the soup).
YOU MAY ALSO LIKE:
- Dogfish stew with potatoes, peas and carrot
- Dogfish with onions
- Dogfish stew
- Dogfish rice
- Tomato soup with dogfish
RECIPE VIDEO:
(1 votes, 5.00 out of 5)Ingredients
- 2 dogfish steaks (about 500 grams (17 1/2 ounces))
- 1 liter (about 4 cups) water
- 50 ml (1/4 cup) olive oil
- 1 teaspoon paprika
- 4 cloves of garlic
- Coriander (to taste)
- 2 tablespoons sifted flour
- 1/2 teaspoon pepper
- 1 bay leaf
- 1 small onion
- Bread (to taste)
- 1 teaspoon salt
Directions
- Season the dogfish with olive oil, grated garlic, pepper, paprika, chopped coriander and bay leaf. Let marinate about 30 minutes.
- In a saucepan, pour the water seasoned with salt and a peeled onion and bring to a boil over high heat. When starts boiling, reduce to medium-low heat and add the dogfish steaks with the marinade. Cook for about 15 minutes.
- When the dogfish is cooked, remove it with a skimmer to a plate (remove also the onion and the bay leaf). Remove the fish bones, cut the fish into pieces and set aside.
- Add the sifted flour to the dogfish cooking water and stir constantly with a wire whisk. Bring back the saucepan to medium-low heat and stir constantly with a wooden spoon until the broth slightly thickened (about 3 to 4 minutes).
- Turn off the heat, place back the dogfish into the pan and let stand for 5 minutes.
- Serve the soup with small bread pieces (the traditional way to serve it is with bread pieces inside the soup).
