Sopa de cação

Sopa de cação

SOPA DE CAÇÃO

Ingredients for 4 people:

½ cup (coffee) vinegar, 1 tablespoon wheat flour, 1 bunch of coriander, 2 tablespoons olive oil + q.s. to cook the fish, 2 bay leaves, 2.5 liters of water, 3 cloves of garlic, 4 slices of Alentejo bread, 4 dogfish stakes, salt to taste

Preparation:

Cook the dogfish slices in a liter of water with olive oil.Place olive oil, crushed garlic, bay leaf, coriander, 1.5 l of water and season to taste. Then add the dogfish steaks and let them cook. Place olive oil, crushed garlic, bay leaf, coriander, 1.5 l of water and season to taste. Then add the dogfish steaks and let them cook. Dissolve the flour in the vinegar and add it to the soup, bringing it to a boil. Distribute the slices of Alentejo bread in a terrine, water them with the broth and, lastly, place the fish. Decorate with coriander leaves and serve immediately.

Where to eat

Sopa de cação is a regional dish, that yo may find in most restaurants in Alentejo, either in Évora or Beja districts.

I had my best experience in:

Évora

Good company

Imagem

I would like to recommend a good Brazilian white wine, but, in this week in Brazil, I only met a Brazilian wine (a good red), in the airport when leaving.

I think that this strong dish goes better with white, so I chose some of the locally tasted ones, from Chile Argentina and… Portugal, of course (the one I used).

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