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!!!
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
● Dogfish
● Water
● Olive oil
● Paprika
● Garlic
● Coriander
● Flour
● Pepper
● Bay leaf
● Onion
● Bread
● Salt
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.
Let marinate about 30 minutes.
Step 2: 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.
Step 3: 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.
Step 4: 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 5: Turn off the heat, place back the dogfish into the pan and let stand for 5 minutes.
Step 6: 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
● Baked dogfish with cherry tomato
● Baked rice with dogfish and chouriço
● Spaghetti with dogfish and shrimp
● Dogfish stew with rice and shrimp
● Dogfish in tomato sauce with potato
RECIPE VIDEO:
Traditional dogfish soup
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!!!
(2 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).
