The traditional Alentejo dogfish soup, simple to prepare and with a rich and unforgettable flavor. Try and share this meal with your family and friends.
Preparation Time 15 min
Cooking Time 45 min
Doses 6 people
2 kg dogfish 12 slices
6 cloves garlic
1 blond leaf
2 dl olive oil
2 tablespoons unleavened flour
1 tbsp sweet pepper
2 tbsp vinegar
1 coriander sauce
Chop the very small garlic and fry it quickly in olive oil with the bay leaf and a coriander sauce.
The previously arranged fish seasoned with coarse salt is added and browned on both sides in high heat.
In a bowl, mix the paprika with the vinegar, flour, pepper and a cup of water.
Water the dogfish with this mixture and return to low heat, shaking the pan slightly to bake the flour.
Boiling water (about 1 liter) and chopped coriander are added.
Let it boil for 3 minutes and serve immediately on thin slices of bread.
How you can get a healthier recipe:
-Use a smaller amount of olive oil (just a “trickle” of olive oil), just use a non-stick pan
-Avoid frying the garlic, to keep the flavor just join it with the dogfish and add a small portion of water.