Sopa de caçãoPortuguese dogfish soup

• 4 steaks, about 800 g4 steaks, about 1 3/4 lb cação (dogfish, smooth-hound or tope shark), skinned, cut across in thick steaks
• 4 tbsp white or red wine vinegar, 2 tbsp for the marinade, 2 tbsp for the broth
• 1 tbsp coarse salt
• 100 mlscant 1/2 cup extra virgin olive oil
• 5-6 garlic cloves, finely chopped
• 1 bay leaf
• 1 large bunch fresh coriander (coentros), half chopped with the stems, half leaves for finishing
• 1 tsp colorau (sweet paprika), optional; many Alentejo recipes include it
• 1.2 l5 cups water
• 2 tbsp plain flour
• black pepper, to taste
• 250 g9 oz day-old pão alentejano or other dense wheat bread, in thin slices

Method

1. 1

   1. Rub the cação steaks with the coarse salt and 2 tbsp vinegar and leave them in a dish for 30 minutes, turning once. This firms the flesh and takes away the faint ammonia smell the fish can have.

2. 2

   2. Rinse the fish quickly and pat it dry.

3. 3

   3. Warm the olive oil in a wide pot over medium heat and fry the garlic, bay leaf and chopped coriander for a minute or two, until the garlic smells sweet and is barely golden.

4. 4

   4. Stir in the paprika (if using) off the heat, then pour in the water and bring it to the boil.

5. 5

   5. Lower the heat, slide in the fish steaks and poach them gently for 10-12 minutes, until the flesh comes away from the central cartilage.

6. 6

   6. Lift the fish out onto a warm plate and keep it covered.

7. 7

   7. In a cup, stir the flour with the remaining 2 tbsp vinegar and a few spoonfuls of the hot broth until smooth and free of lumps.

8. 8

   8. Whisk this into the simmering broth and let it bubble for 3-4 minutes, stirring, until it is lightly thickened and no longer tastes of raw flour. Season with salt and pepper; it should be clearly sharp with vinegar.

9. 9

   9. Lay the slices of bread in deep plates or a tureen and ladle the hot broth over them.

10. 10

    10. Set a piece of cação on each plate, scatter with coriander leaves and serve at once.