Traditional Fish Soup
This soup is traditionally made with shark in Portugal, but you can substitute it with any other fish that is similar to shark. My mother does this recipe often. If you think it's in need of more vinegar add more bit by bit until you reach your desirable taste, likewise with the other ingredients, but this is how I prefer mine.
Traditional Fish Soup
This soup is traditionally made with shark in Portugal, but you can substitute it with any other fish that is similar to shark. My mother does this recipe often. If you think it's in need of more vinegar add more bit by bit until you reach your desirable taste, likewise with the other ingredients, but this is how I prefer mine.
Cooking Instructions
- 1
Prepare a marinade by mixing vinegar, 3 tbsp of olive oil, bay leaf and 1/2 tsp of paprika. Mix well then add the fish pieces and leave for 1 to 2 hours.
- 2
In a deep saucepan add the olive oil and heat. Then add the onion, garlic and green pepper and simmer until the onion has softened.
- 3
Add the marinade, tomato paste, stock cube and water, but remove the bay leaf. Replace lid and simmer for 10 minutes.
- 4
Add the fish pieces to the pot Season with salt and pepper. Cook for another 10 minutes.
- 5
Add 1 and 1/2 tablespoons of flour and mix gently. Over a low to medium heat simmer for 3 minutes to thicken the sauce. Add more flour if you think it needs to be thicker.
- 6
Add the egg and continue to simmer gently for a further 5 minutes or so.
- 7
Turn the heat off and add the thyme.
- 8
Leave to stand for 10 minutes.
- 9
In a shallow tray add the sliced bread and then add the fish pieces on top of the bread.
- 10
Soak with the marinade and serve.
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