Entree: Portugal – Alentejo – Sopa de Cação (dogfish and potato soup)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 1 lb (450 g) dogfish (cação) fillets, skinned and cut into 1–2 inch (2–5 cm) pieces
- 1/3 cup (80 ml) extra-virgin olive oil, plus extra for drizzling
- 4 garlic cloves, thinly sliced
- 1 medium onion, about 6 oz (170 g), finely chopped
- 2 medium potatoes, about 1 lb (450 g), peeled and diced into 3/4-inch (2 cm) cubes
- 1 cup (240 ml) crushed tomatoes
- 4 cups (960 ml) fish stock or water
- 2 tbsp (30 ml) white wine vinegar
- 1 bay leaf
- 1/2 cup (15 g) chopped fresh cilantro (coentro)
- Salt
- Freshly ground black pepper
- 6 slices rustic bread, toasted, for serving (optional)

Instructions

1. Heat the olive oil in a large saucepan over medium heat. Add the garlic and chopped onion and cook gently until the onion is soft and translucent, about 6–8 minutes, taking care not to brown the garlic.
2. Add the diced potatoes, crushed tomatoes, bay leaf, and fish stock or water. Bring to a gentle simmer and cook until the potatoes are nearly tender, about 12–15 minutes.
3. Season the broth with salt and pepper, then add the dogfish pieces. Simmer gently until the fish is cooked through and flakes easily, about 6–8 minutes depending on piece size.
4. Stir in the white wine vinegar and chopped cilantro, adjust seasoning to taste, and remove the bay leaf.
5. Ladle the soup into bowls, drizzle each serving with a little extra-virgin olive oil, and serve with toasted rustic bread on the side.