Home Cook Together. Celebrate Life.

PortugueseAuthentic Cuisine

Sopa de Cação Alentejana

Serves 4 to 6 Soup seafood, Soups

Sopa de Cação Alentejana

Sopa de Cação Alentejana hails from the sun-drenched plains of Alentejo, where the rhythm of life is unhurried and the cooking is straightforward yet deeply satisfying. This dish, a staple in Alentejo homes, is often served when the first chill of autumn sets in, bringing warmth and comfort to the table. The recipe is passed down through generations, capturing the essence of local ingredients and the simplicity of home-cooked meals.

The soup is a rich blend of flavors, driven by the assertive bite of garlic and the fresh brightness of coriander, all rounded out by a generous glug of olive oil. Dogfish steaks contribute a firm, meaty texture, while the vinegar adds a subtle tang, making each spoonful invigorating. Thick slices of day-old bread soak up the broth, becoming soft and flavorful, a nod to the Alentejo practice of wasting nothing.

Ingredients

  • 800 gdogfish steaks — rinsed and patted dry
  • 8 clovesgarlic — pounded to a paste
  • 1 large bunchfresh coriander — chopped
  • 2 tbspall-purpose flour — to thicken the broth
  • 3 tbspwhite wine vinegar
  • 2bay leaves
  • 200 gday-old bread — thickly sliced for the bowls
  • 100 mlolive oil
  • 1.2 Lwater
  • to tastecoarse sea salt

Method

  1. Start by peeling and thinly slicing 8 cloves of garlic. Roughly chop a large bunch of fresh coriander, separating the stems from the leaves. The stems will be used for cooking, while the leaves will garnish the finished soup. This ensures the flavors are well-distributed and the garnish remains fresh and vibrant.
  2. In a large pot, heat 100 ml of olive oil over medium heat. Add the sliced garlic and coriander stems, stirring gently. Cook until the garlic is soft and fragrant but not browned, which will take on a bitter taste if overcooked. Remove the pot from the heat and stir in 2 tbsp of all-purpose flour, mixing well to avoid lumps.
  3. Return the pot to the heat and slowly add 1.2 L of water, stirring continuously to incorporate the flour mixture smoothly. Add 2 bay leaves and 3 tbsp of white wine vinegar. This will create a fragrant broth that forms the base of the soup.
  4. Season the broth with coarse sea salt to taste, keeping in mind that the flavors will intensify as the soup simmers. Carefully add 800 g of dogfish steaks to the pot. Simmer gently over low heat until the fish is cooked through and flakes easily with a fork, indicating it's tender and infused with the broth's flavors.
  5. While the fish is cooking, slice 200 g of day-old bread into thick slices. Once the fish is done, remove it from the pot and set aside. Add the bread slices to the broth, allowing them to soak and soften, creating a hearty texture that is characteristic of this dish.
  6. Once the bread has absorbed the broth and softened, return the fish to the pot. Gently break the fish into bite-sized pieces, ensuring it is evenly distributed throughout the soup. Taste and adjust the seasoning with more salt if necessary.
  7. To serve, ladle the soup into bowls, ensuring each serving has a generous amount of fish and bread. Finish with a drizzle of raw olive oil and a sprinkle of the reserved fresh coriander leaves. This final touch adds a burst of fresh flavor and a hint of color, completing the traditional presentation of Sopa de Cação Alentejana.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Portuguese cuisine