Traditional 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).

DOGFISH AND WHITING SOUP

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.

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.