Cachorreñas (Sopa cachorreña)
Overview
Cachorreñas, or sopa cachorreña, is a hot soup from Málaga flavoured with the bitter oranges of the city's streets and patios, which locals call cachorreñas. A majaíllo is made first: garlic and slices of bread are fried in olive oil and pounded in a mortar with sweet paprika, cumin and a little of the oil. Water is brought to the boil with a piece of dried bitter orange peel and sliced potatoes, and desalted salt cod goes in. The majaíllo is stirred in to thicken and colour the broth, and at the end the juice of a bitter orange is added. The soup is served at once over slices of bread, tasting of garlic, cumin and orange.
History
Malaga.es lists the soup among the traditional dishes of Málaga and the Axarquía, where it was eaten in the cold months, and food writers often trace it to Churriana, a village on the edge of the city now part of Málaga. Larousse Gastronomique treats it as one of the hot relatives of gazpacho, since it shares the pounded garlic, bread and oil base of the old Andalusian soups. Bitter oranges planted as street trees are still used for the soup.
Main ingredients
Salt cod, bitter orange peel, potatoes, garlic, bread, paprika. The soup is built on garlicky orange-scented cod broth and is usually served hot. Diet: pescatarian; not usually gluten-free.
Explore: Fish and seafood soups · Potato soups · More soups from Spain
Recipe
Method
- 1
Fry the garlic and bread in the oil until golden and pound them with the paprika and cumin to a paste.
- 2
Bring 1.5 l water to the boil with the orange peel and the potatoes.
- 315 min
Add the cod, in pieces, and simmer for 15 minutes.
- 410 min
Stir in the pounded paste and simmer for 10 minutes until the broth thickens.
- 5
Remove the peel, add the orange juice, season and serve over bread.
- ✓
Serve. About 1 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
