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!!! 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(); }); MAIN INGREDIENTS OF THIS RECIPE: - Dogfish, soup, olive oil, coriander, garlic, flour, bread HOW TO MAKE TRADITIONAL DOGFISH SOUP: 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. 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).
Provided by Pedro Barbosa
Categories Fish, Recipes, Soups, Typical Portuguese dishes, Videos
Time 1h5m
Yield 2
Number Of Ingredients 12
Steps:
- 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).
Nutrition Facts : Traditional dogfish soup Nutrition facts Serves 2 Per Serving % DAILY VALUE Calories 630 Total Fat 31 g(48%) Saturated Fat 6 g(30%) Cholesterol 200 mg(67%) Sodium 840 mg(35%) Total Carbohydrate 36 g(12%) Protein 53 g
DOGFISH SOUP
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
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 -
FISH AND VEGETABLE SOUP
Looking for a hearty dinner? Then check out this tasty fish and veggie soup made using Progresso® chicken broth, frozen vegetables.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or just until garlic begins to brown.
- Stir in all remaining ingredients except fish. Heat to boiling. Reduce heat; cover and simmer 8 minutes.
- Add fish; cook uncovered 5 to 7 minutes, stirring occasionally, until fish flakes easily with fork and vegetables are tender.
Nutrition Facts : Calories 190, Carbohydrate 11 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 4 g, TransFat 0 g
ITALIAN FISH SOUP
Categories Soup/Stew Fish Garlic Shellfish Sauté Stew Christmas Dinner Lunch Shrimp Squid White Wine Winter Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 main-course servings
Number Of Ingredients 25
Steps:
- Make soup:
- Rinse squid under cold running water and pat dry. If squid are large, halve ring of tentacles, then cut longer tentacles crosswise into 2-inch pieces. Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into 1/4-inch-thick rings.
- Pat shrimp dry and sprinkle with pepper and 1/4 teaspoon salt. Heat oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sear shrimp in 2 batches, turning over once, until golden but not cooked through, about 2 minutes per batch. Transfer shrimp with a slotted spoon to a bowl.
- Add garlic, red pepper flakes, and oregano to pot and sauté, stirring, until golden, about 30 seconds. Add wine and 1/2 cup water and bring to a boil. Stir in clams and cook, covered, over moderately high heat until shells open wide, checking frequently after 6 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened clams after 8 minutes.) Stir in mussels and cook, covered, over moderately high heat until shells open wide, checking frequently after 3 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened mussels after 6 minutes.)
- Put oven rack in middle position and preheat oven to 425°F.
- Add stock to pot along with remaining 4 cups water, tomatoes with juice, sugar, and remaining 1/2 teaspoon salt and simmer, uncovered, 15 minutes.
- Make toasts while stock simmers:
- Arrange bread slices in 1 layer on a baking sheet, then drizzle with oil and season with salt. Bake, turning over once, until golden, about 10 minutes total. Transfer toasts to a rack to cool slightly, then rub lightly with cut sides of garlic and sprinkle with parsley.
- Finish soup:
- Add halibut to stock and cook at a bare simmer, covered, until just cooked through, about 2 minutes. Stir in squid and reserved shellfish, then remove from heat and let stand, covered, 1 minute. Stir in basil and parsley and serve immediately, with toasts alongside for dipping.
DOGFISH AND WHITING SOUP
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
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
DOGFISH AND WHITING SOUP
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 Fish Soup
Time 1h20m
Yield 6
Number Of Ingredients 13
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
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