Portuguese Dogfish Soup (Sopa de cação)
Overview
Sopa de cação is a traditional fish and bread soup from the Alentejo region of southern Portugal. Thick steaks of dogfish, a small shark with firm white flesh, are poached in a broth flavoured with plenty of garlic, fresh coriander, bay leaf, olive oil and a splash of vinegar, which gives it a gentle sour note. Slices of rustic Alentejo bread are placed in the bowl and the fish and hot broth are ladled over so the bread soaks it up. The soup is fragrant, garlicky and filling, and is often served with a glass of local wine.
History
Bread soups are central to Alentejo cooking, a region of wheat fields and cork oaks where little was wasted. Dogfish was traditionally salted or caught along the coast and brought inland, and sopa de cação became a well-loved dish in towns like Évora, Beja and Elvas. It is often eaten during Lent and is considered one of the classic dishes of Alentejo cuisine.
Main ingredients
Dogfish (cação), bread, garlic, coriander, vinegar, olive oil. The soup is built on garlic and coriander fish broth and is usually served hot. Diet: pescatarian; not usually gluten-free.
Explore: Fish and seafood soups · More soups from Portugal
Recipe
Method
- 1
Mash the garlic with half the coriander, salt and olive oil.
- 210 min
Fry the paste briefly, add the water and bay leaf and boil for 10 minutes.
- 310 min
Add the fish and vinegar and poach for 10 minutes.
- 4
Put the bread in bowls and ladle the fish and broth over.
- 5
Top with the remaining coriander.
- ✓
Serve. About 50 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.
