Traditional Dogfish Soup Food

DOGFISH SOUP

Dogfish soup image

A delicious typical Portuguese soup, with excellent presentation, confectioned with dogfish seasoned with olive oil, garlic, pepper, coriander, vinegar and bay leaf, served with bread cut into pieces. blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); });

Provided by Pedro Barbosa

Categories Fish, Recipes, Soups, Typical Portuguese dishes

Time 2h45m

Yield 4

Number Of Ingredients 11

Ingredients

4 dogfish steaks (about 900 grams (2 pounds))
150 ml (2/3 cup) olive oil
4 cloves of garlic
2 bay leaves
Pepper (to taste)
1 liter (4 cups) water
2 tablespoons all-purpose flour
3 tablespoons vinegar
1 bunch of coriander
Salt (to taste)
Crusty bread slices (to taste)

Steps:

In a large bowl place the water and the dogfish steaks. Season with salt, bay leaves, pepper, 50 ml (1/4 cup) olive oil, vinegar and chopped coriander. Leave to marinate about two hours.
In a saucepan place the remaining olive oil and the chopped garlic. Leave to sauté over low heat about three to four minutes. Add the dogfish steaks and cook in the sauté about five minutes (turn the steaks at least once). Pour the marinade water (enough to completely cover the fish) with all the seasonings, increase to high heat and simmer. When starts boiling, reduce to medium-high heat and cook about 20 minutes.
Meanwhile, in a bowl mix well the flour with a little water. Set aside.
When the fish is cooked, drain it and place on a plate (remove also the bay leaves). Add the dissolved flour to the cooking water, stir and cook about five minutes. Add again the dogfish steaks to the pan, cook more two to three minutes and turn off the heat.
Serve the soup with crusty bread cut into pieces (the traditional way is to place the bread pieces in the bottom of the dish and pour the soup and the fish on top).

Nutrition Facts : Dogfish soup Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories - Total Fat - Saturated Fat - Cholesterol - Sodium - Total Carbohydrate - Protein -

DOGFISH AND WHITING SOUP

Dogfish and Whiting Soup image

A pureed base of tomatoes, aromatics, broth, and parsley allow the mildly sweet flavors of dogfish and whiting to really stand out in this fresh tasting soup.

Provided by ravenmyope

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 13

Ingredients

1 pound dogfish fillets
1 pound whiting fish fillets
6 tablespoons olive oil, or more to taste
1 onion, finely chopped
1 celery, chopped
1 carrot, chopped
4 tablespoons chopped fresh parsley
¾ cup white wine
3 each tomatoes, peeled and chopped
2 cloves garlic, finely chopped
6 cups boiling water
1 pinch salt and ground black pepper to taste
12 (1/4 inch thick) slices French baguette, toasted

Steps:

Cut dogfish and whiting fillets into large pieces. Rinse well in cool water and pat dry.
Heat oil in a large saucepan over medium heat. Add onion, lower heat a bit, and cook until softened, about 5 minutes. Stir in celery and carrot and cook for 5 minutes. Add parsley.
Pour in wine, raise heat, and cook until it reduces by about half, 3 to 5 minutes. Stir in tomatoes and garlic. Cook, stirring occasionally, 3 to 4 minutes. Add boiling water. Return to a boil, then cook for 15 minutes.
Stir in dogfish and whiting and simmer until tender, 10 to 15 minutes. Season with salt and pepper. Use a slotted spoon to remove the fish; discard any bones.
Fill a food processor halfway with liquid and vegetable mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Pour into a pot. Repeat with remaining soup. Add fish to the soup and reheat to simmering.
Place 2 toasted baguette slices in each bowl, drizzle with olive oil, and ladle soup over top.

Nutrition Facts : Calories 389.6 calories, Carbohydrate 15.9 g, Cholesterol 84.2 mg, Fat 19.8 g, Fiber 2.9 g, Protein 31 g, SaturatedFat 3.2 g, Sodium 303.2 mg, Sugar 5.5 g