Caldillo de Perro (Caldillo de perro)
Overview
Caldillo de perro is a light fish soup from the Bay of Cádiz in Andalusia, made with hake and the juice of Seville oranges. Garlic cloves and sliced onion are fried gently in olive oil without browning, then water is added and boiled with salt. Thick slices of very fresh hake are poached in the broth for a few minutes. Just before serving, the juice of bitter Seville oranges, or a mixture of orange and lemon juice, is stirred in, giving the soup a fresh, sharp, citrus taste. It is a simple, clear soup and a common dish in the fishing districts of the area.
History
The name means dog's broth, but it has nothing to do with dogs. It is said to come from el Perro, the nickname of a cook on a ship or in a tavern in El Puerto de Santa María, near Cádiz, who made the soup famous. It belongs to the fishing traditions of the Bay of Cádiz, where hake and sour oranges were plentiful and cheap.
Main ingredients
Hake, seville orange juice, garlic, onion, olive oil. The soup is built on fish broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: More soups from Spain
Recipe
Method
- 1
Fry the garlic and onion gently in the olive oil until soft but not browned.
- 210 min
Add the water and salt and boil for 10 minutes.
- 36 min
Add the hake and poach for 5 to 6 minutes.
- 4
Take off the heat and stir in the orange juice.
- 5
Serve at once.
- ✓
Serve. About 45 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
