Dogfish Soup Recipes

DOGFISH SOUP

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).

TRADITIONAL DOGFISH SOUP

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).

ONE-PAN SPANISH FISH STEW

Steps:

• In a small bowl, mix the parsley with ½ the garlic and lemon zest, then set aside. Heat 2 tbsp oil in a large sauté pan. Throw in the onion and potatoes, cover the pan, then sweat everything for about 5 mins until the onion has softened. Add the remaining oil, garlic and spices, then cook for 2 mins more.
• Pour over the lemon juice and sizzle for a moment. Add the tomatoes, ½ a can of water and crumble in the stock. Season with a little salt, then cover the pan. Simmer everything for 15-20 mins until the potatoes are just cooked.
• Stir through the prawns and chickpeas, then nestle the fish chunks into the top of the stew. Reduce the heat and recover the pan, then cook for about 8 mins, stirring very gently once or twice. When the fish is just cooked through, remove from the heat, scatter with the parsley mix, then bring the dish to the table with the bottle of olive oil for drizzling over and some crusty bread, if you want.