If you like simple, creamy and comforting soups, you must try this delicious and traditional dogfish soup.
Want to prepare a comforting meal for those cold winter days? You must try creamy and traditional dogfish soup. The traditional mixture of olive oil, garlic and coriander gives this soup a special flavor.
Serve this soup with bread cut into pieces!
TABLE OF CONTENTS
INGREDIENTS FOR TRADITIONAL DOGFISH SOUP
Here you'll find all the ingredients needed to make this recipe:
- Dogfish steaks - Cooked dogfish cut into pieces.
- Water - To cook the fish.
- Olive oil, grated garlic, pepper, paprika, chopped coriander and bay leaf - For seasoning the dogfish steaks.
- Flour - To thicken the soup broth.
- Peeled onion and salt - To season the fish cooking water.
- Bread - Bread cut into pieces to serve with the soup.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE TRADITIONAL DOGFISH SOUP
Step 1: Season the dogfish with olive oil, grated garlic, pepper, paprika, chopped coriander and bay leaf.
Step 2: In a saucepan, pour the water seasoned with salt and a peeled onion. Boil over high heat.
Step 3: When starts boiling, reduce to medium-low heat and add the dogfish steaks with the marinade. Cook for about 15 minutes.
Step 4: Remove the fish 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.
Step 5: 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.
Step 6: Turn off the heat, place back the dogfish into the pan and let it rest for 5 minutes.
Step 7: Serve the soup with small bread pieces (the traditional way to serve it is with bread pieces inside the soup).
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Traditional dogfish soup
If you like simple, creamy and comforting soups, you must try this delicious and traditional dogfish soup.
5.00 from 2 reviews
- 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
- 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. 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.
- Remove the fish 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 it rest for 5 minutes.
- Serve the soup with small bread pieces (the traditional way to serve it is with bread pieces inside the soup).
