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Sopa de cação
Dogfish soup with bread
Sopa de cação: Alentejo dogfish soup with garlic, coriander and vinegar, poured over bread
Far from the sea, the Alentejo still has a fish soup it calls its own: firm dogfish simmered in a broth heavy with garlic and fresh coriander, thickened slightly with flour and sharpened with vinegar, then poured over bread. Families make it on Fridays and in Lent, and some village restaurants serve it every week. Dogfish and other small sharks are overfished in many waters; buy it only from a certified source, or use monkfish, a firm and sustainable white fish. A common mistake is boiling the fish hard, which makes it stringy; let it poach gently. Chef's tip: add the vinegar only at the very end, off the heat, so its sharpness stays fresh.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ¾ lb dogfish (cação) or monkfish steaksskinned, in thick slices
- 1 ½ tsp salt
- ¼ cup olive oil
- 6 cloves garliccrushed
- 1 large bunch fresh corianderabout 50 g, chopped
- 1 bay leaf
- 1 tbsp plain flour
- 5 cups water
- 2 tbsp white wine vinegar
- 4 slices day-old country bread
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Method
0/6 doneStep 1: Season 1 ¾ lb dogfish (cação) or monkfish steaks with ¾ tsp salt and keep it covered in the fridge while you start the broth.
Step 2: Warm ¼ cup olive oil in a wide pot over a low heat and cook 6 cloves garlic, half the 1 large bunch fresh coriander and 1 bay leaf for 2 minutes, until fragrant but not coloured.
2 minStep 3: Stir in 1 tbsp plain flour and cook for 1 minute, then whisk in 5 cups water and the rest of ¾ tsp salt. Bring to the boil and simmer for 10 minutes.
12 minStep 4: Lower in the fish and poach on a gentle simmer for 8–10 minutes, until the flesh is opaque and comes away from the central cartilage easily.
10 minStep 5: Take the pot off the heat, stir in 2 tbsp white wine vinegar and the rest of the coriander and taste: the broth should be garlicky with a gentle sour edge.
Step 6: Put a slice of 4 slices day-old country bread in each deep plate, lay the fish on top and ladle over the hot broth.
Nutrition per serving
- Calories
- 400 kcal
- Protein
- 40 g
- Carbs
- 22 g
- Fat
- 17 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sopa de cação take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of fresh coriander?
- Flat-leaf parsley with a little mint (for people who dislike coriander too).
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