Portuguese Fish Soup

Ingredients

• 500g (1.1 lb) dogfish or shark, cut into chunks 500g (1.1 lb) dogfish or shark, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, peeled and diced 2 tomatoes, peeled and diced
• 1 carrot, diced 1 carrot, diced
• 1 potato, diced 1 potato, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 bay leaf 1 bay leaf
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced tomatoes, carrot, potato, and bell pepper to the pot. Stir well and cook for a few minutes until the vegetables start to soften.
3. 3.
   Add the bay leaf, paprika, dried thyme, and season with salt and pepper. Stir to combine the flavors.
4. 4.
   Pour in the fish or vegetable broth and bring the soup to a boil. Reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld together.
5. 5.
   Gently add the fish chunks to the pot and cook for an additional 10 minutes or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Remove the bay leaf from the soup and adjust the seasoning if needed.
7. 7.
   Serve the Portuguese Fish Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Dogfish or shark — Make sure to remove any skin and bones from the fish before adding it to the soup.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the soup while it simmers.
• If dogfish or shark is not available, you can substitute it with other firm white fish such as cod or haddock.
• Serve the soup with crusty bread on the side to soak up the delicious broth.
• Feel free to customize the vegetables according to your preference or seasonal availability.
• Leftovers can be stored in the refrigerator for up to 3 days and make for a delightful lunch or dinner option.

Serving advice

Serve the Portuguese Fish Soup in deep bowls, allowing the flavors and aromas to waft through the air. Accompany it with a side of crusty bread for a complete and satisfying meal.

Presentation advice

Garnish the soup with a sprinkle of fresh parsley on top to add a pop of color and freshness. Serve it with a rustic bread basket and a simple white tablecloth to evoke the charm of a Portuguese seaside tavern.