📝 About This Recipe
Hailing from the golden plains of the Alentejo region, Sopa de Cação is a masterclass in Portuguese rustic elegance. This velvety, aromatic soup features tender medallions of dogfish poached in a golden broth infused with garlic, bay leaves, and a generous amount of fresh cilantro. It is a soul-warming dish that perfectly balances the acidity of white wine with the earthy thickness of traditional wheat bread.
🥗 Ingredients
The Fish
- 800 grams Dogfish (Cação) (cleaned and sliced into 2cm thick medallions)
- 2 tablespoons White wine vinegar (for marinating)
- 1 teaspoon Sea salt (to taste)
- 2 cloves Garlic (smashed)
The Broth Base
- 100 ml Extra virgin olive oil (high quality Portuguese oil preferred)
- 4 cloves Garlic (finely minced)
- 1 large bunch Fresh Cilantro (stems and leaves separated)
- 2 pieces Bay leaf (dried)
- 1 teaspoon Sweet Paprika (Pimentão doce)
- 2 tablespoons All-purpose flour (to thicken the broth)
- 150 ml Dry white wine (such as an Alentejo white or Vinho Verde)
- 1.2 liters Water (boiling)
The Foundation
- 300 grams Alentejo Bread (stale, crusty sourdough-style wheat bread, sliced)
👨🍳 Instructions
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1
Begin by marinating the dogfish medallions. Place the fish in a shallow bowl and season with sea salt, 2 smashed garlic cloves, and the white wine vinegar. Let it sit for at least 20 minutes to firm up the flesh.
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2
Prepare your 'piso' (aromatic paste). Using a mortar and pestle, grind the remaining 4 minced garlic cloves with the finely chopped cilantro stems and a pinch of salt until a vibrant green paste forms.
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3
In a large, heavy-bottomed pot or 'tacho', heat the olive oil over medium-low heat. Add the bay leaves and the cilantro-garlic paste.
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4
Sauté the paste gently for 2-3 minutes. Be careful not to brown the garlic; you want to release the fragrance without adding bitterness.
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5
Stir in the sweet paprika and the flour. Cook for 1 minute, stirring constantly to create a light roux that will give the soup its signature body.
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6
Slowly pour in the white wine while whisking or stirring vigorously to avoid lumps. Allow the alcohol to cook off for about 2 minutes.
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7
Add the boiling water to the pot. Increase the heat to medium and bring the broth to a gentle simmer.
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8
Taste the broth and adjust the salt. This is the foundation of your soup, so ensure it is well-seasoned before adding the fish.
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9
Carefully slide the marinated dogfish medallions into the simmering broth. Lower the heat to maintain a poaching temperature (do not boil vigorously).
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10
Cook the fish for 8-10 minutes. The dogfish is done when the flesh is opaque and flakes easily but still holds its shape.
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11
While the fish cooks, place the slices of stale bread at the bottom of individual deep serving bowls or a large tureen.
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12
Just before serving, stir in the freshly chopped cilantro leaves into the soup for a final burst of color and aroma.
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13
Ladle the hot broth over the bread slices first, allowing them to soak up the liquid for a minute. Then, carefully place the fish medallions on top.
💡 Chef's Tips
If you cannot find dogfish, monkfish or any firm-fleshed white fish makes an excellent substitute. Always use 'yesterday's bread'—fresh bread will turn into a mushy paste rather than absorbing the broth properly. Do not skip the vinegar in the marinade; it is essential for neutralizing the slightly ammonia-like scent sometimes found in shark species and firms the texture. For a deeper flavor, use a homemade fish stock instead of water. If the soup is too thick, add a splash more boiling water; if too thin, let it simmer a few minutes longer before adding the fish.
🍽️ Serving Suggestions
Pair with a chilled glass of Alentejo white wine (Antão Vaz or Arinto grapes). Serve with a side of marinated olives and extra crusty bread. A simple green salad with a sharp vinaigrette cuts through the richness of the broth. For a traditional touch, serve in hand-painted Portuguese ceramic bowls. Follow the meal with a light citrus-based dessert to cleanse the palate.