Today we are going to prepare a traditional dish from Malaga, a fish soup known as catshark soup which is made with a variety of shark and that you can serve in a deep dish, or take it the traditional way, serving this broth in a glass like those of the beer cane.
Like the dogfish or bienmesabe, the caella and other similar species of sharks, The dogfish is a small reddish shark., whose consumption is reserved for the preparation of this soup, to which it gives an intense flavor. It is also used to make potato stews or in marinade.
For preparation, the fish is cooked and the broth is fatten adding a picada that is made with garlic, bread and almonds that gives it its characteristic texture and a sauce of pepper, tomato and chilli that provides the traditional spicy touch. A magnificent soup or caldillo that you can find in any bar or traditional restaurant in Malaga that today we teach you how to prepare at home.
We wash the dogfish well that we will have asked the fishmonger to cut into small pieces. We put it to cook in a casserole with a liter and a half of water. While cooking is being done toast some almonds in the pantwo cloves of garlic and two or three slices of bread.
We also chop the ripe tomato, the green pepper and the chillies and add them to the pan to make a sauce. Blend everything with a hand blender. adding a little of the cooking broth and reserve. Remove the fish when it is cooked and add the saffron (or coloring) to our broth. Then add the crushed picada to give body to the caldillo.
We remove the small central bone from the bits of dogfish so that it is a clean and easy-to-eat fish, returning the fish to the broth. Stir and give a last boil of two minutes. If we want, we can add at that moment some clams that will give an extra flavor. We taste and rectify salt and pepper.
We serve the broth in glasses, adding in each one two or three pieces of catshark and a clam. If we choose to serve this plated caldillo, we will use a deep plate and add some fried bread croutons.
BRA Professional Saucepan with Stainless Steel Lid, 18/10, Grey, 24 cm
Three delicious spoon dishes to combat the cold
With what to accompany the malagueño dogfish stew
If you want, you can add to this catshark broth recipe a splash of fino, manzanilla or a white wine of your liking, thus giving it an extra touch of flavor. You can serve in a glass, in the traditional way or in a deep plate, accompanying the caldillo with some croutons of fried bread. It is also traditional to add some clams so that they open at the end of cooking, adding more marine flavor to this dish. Some serve it with a mint leaf.
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