Dogfish soup

Method5 steps · about 2 hr 45 min

1. 1

   Step 1: Combine the water, dogfish steaks (4), salt (to taste), bay leaves (2), pepper (to taste), 50 ml olive oil, vinegar (3 tablespoons) and chopped coriander (1 bunch) in a large bowl. Cover and marinate in the refrigerator for about 2 hours.

   Refrigerate dogfish marinade · 120 minUses 1 liter (4 cups) water · 4 dogfish steaks (about 900 grams (2 pounds)) · Salt (to taste) · 2 bay leaves · Pepper (to taste) · 50 ml olive oil for marinade · 3 tablespoons vinegar · 1 bunch of coriander

2. 2

   Step 2: In a saucepan place the remaining olive oil and the chopped garlic (4 cloves). Leave to sauté over low heat about three to four minutes. Add the dogfish steaks and cook in the sauté about five minutes (turn the steaks at least once). Pour the marinade water (enough to completely cover the fish) with all the seasonings, increase to high heat and simmer. When starts boiling, reduce to medium-high heat and cook about 20 minutes.

   Simmer fish · 20 minUses remaining 100 ml olive oil for saute · 4 cloves of garlic · 4 dogfish steaks refrigerated 2 hours in seasoned marinade · 1 liter water with vinegar, 50 ml oil, coriander and seasonings

3. 3

   Step 3: Meanwhile, in a bowl mix well the flour (2 tablespoons) with a little water. Set aside.

   Uses 2 tablespoons all-purpose flour · a little separate water to dissolve flour

4. 4

   Step 4: When the fish is cooked, drain it and place on a plate (remove also the bay leaves). Add the dissolved flour to the cooking water, stir and cook about five minutes. Add again the dogfish steaks to the pan, cook more two to three minutes and turn off the heat.

   Uses fish simmered 20 minutes in its marinade broth; bay leaves removed · 2 tbsp flour mixed smoothly with a little separate water

5. 5

   Step 5: Serve the soup with crusty bread cut into pieces (the traditional way is to place the bread pieces in the bottom of the dish and pour the soup and the fish on top).

   Uses Crusty bread slices (to taste) · fish returned to flour-thickened broth and heated through