Dogfish And Whiting Soup Recipes

TRADITIONAL DOGFISH SOUP

Steps:

• Season the dogfish with olive oil, grated garlic, pepper, paprika, chopped coriander and bay leaf. Let marinate about 30 minutes.
• In a saucepan, pour the water seasoned with salt and a peeled onion and bring to a boil over high heat. When starts boiling, reduce to medium-low heat and add the dogfish steaks with the marinade. Cook for about 15 minutes.
• When the dogfish is cooked, remove it with a skimmer to a plate (remove also the onion and the bay leaf). Remove the fish bones, cut the fish into pieces and set aside.
• Add the sifted flour to the dogfish cooking water and stir constantly with a wire whisk. Bring back the saucepan to medium-low heat and stir constantly with a wooden spoon until the broth slightly thickened (about 3 to 4 minutes).
• Turn off the heat, place back the dogfish into the pan and let stand for 5 minutes.
• Serve the soup with small bread pieces (the traditional way to serve it is with bread pieces inside the soup).

DOGFISH AND WHITING SOUP

Steps:

• Cut dogfish and whiting fillets into large pieces. Rinse well in cool water and pat dry.
• Heat oil in a large saucepan over medium heat. Add onion, lower heat a bit, and cook until softened, about 5 minutes. Stir in celery and carrot and cook for 5 minutes. Add parsley.
• Pour in wine, raise heat, and cook until it reduces by about half, 3 to 5 minutes. Stir in tomatoes and garlic. Cook, stirring occasionally, 3 to 4 minutes. Add boiling water. Return to a boil, then cook for 15 minutes.
• Stir in dogfish and whiting and simmer until tender, 10 to 15 minutes. Season with salt and pepper. Use a slotted spoon to remove the fish; discard any bones.
• Fill a food processor halfway with liquid and vegetable mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Pour into a pot. Repeat with remaining soup. Add fish to the soup and reheat to simmering.
• Place 2 toasted baguette slices in each bowl, drizzle with olive oil, and ladle soup over top.

DOGFISH AND WHITING SOUP

Steps:

• Cut dogfish and whiting fillets into large pieces. Rinse well in cool water and pat dry.
• Heat oil in a large saucepan over medium heat. Add onion, lower heat a bit, and cook until softened, about 5 minutes. Stir in celery and carrot and cook for 5 minutes. Add parsley.
• Pour in wine, raise heat, and cook until it reduces by about half, 3 to 5 minutes. Stir in tomatoes and garlic. Cook, stirring occasionally, 3 to 4 minutes. Add boiling water. Return to a boil, then cook for 15 minutes.
• Stir in dogfish and whiting and simmer until tender, 10 to 15 minutes. Season with salt and pepper. Use a slotted spoon to remove the fish; discard any bones.
• Fill a food processor halfway with liquid and vegetable mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Pour into a pot. Repeat with remaining soup. Add fish to the soup and reheat to simmering.
• Place 2 toasted baguette slices in each bowl, drizzle with olive oil, and ladle soup over top.