Dogfish Soup, Fried Bread, Crispy Ham

Introduction

This soup was introduced to me by a new friend, Roberto, at a time of drastic change in my life. Its simplicity and fragrance overflow with the practical soul of Alentejo—full of truth, humanity, and generosity. The same goes for the soup, to which I add a special touch. Whenever I make it, it’s for him. Even when we’re not together.

Instructions

For the crispy ham:

1. Preheat the oven to 110°C.

2. Line a shallow oven dish with baking paper and lay out the ham slices separately.

3. Cover with another sheet of baking paper and another dish on top.

4. Bake for 50 minutes.

For the tomato water:

1. Quarter the tomatoes and blitz in a food processor. Do not over-process—they should stay in coarse pieces.

2. Put the crushed tomatoes in a frying pan or saucepan and heat until they just begin to simmer. Turn off the heat immediately.

3. Set a sieve lined with cheesecloth over a bowl. Add the tomatoes and do not press them. Let the liquid drip slowly and naturally for 55 minutes. The water should end up translucent and colourless.

For the vegetable stock:

1. In a large pot, place the carrot, celery, onion and leek. Cover with just enough water. Bring to the boil while you continue with the next steps. Set aside.

For the soup:

1. In a mortar, crush all the peeled garlic cloves with salt and a drizzle of olive oil until you have a paste.

2. Scrape the paste into a pot with more olive oil.

3. Without cleaning the mortar, crush the leaves from 2 sprigs of pennyroyal and some coriander leaves with a drizzle of olive oil, salt and peppercorns.

4. Rub the mixture all over the dogfish steaks on both sides. Leave to marinate for a few minutes.

5. Sweat the garlic paste and oil in the pot for a couple of minutes. Add the dogfish steaks and sear lightly on both sides.

6. Add the other 2 sprigs of pennyroyal to the pot and pour in the strained vegetable stock—just enough to cover the fish. Cook for 8–10 minutes, adjusting seasoning. Remove the fish and set aside while the soup continues to cook.

7. In a frying pan, toast the flour until amber, stirring constantly.

8. In a bowl, mix the cooked flour with the vinegar, tomato water and a ladleful of soup.

9. Stir this mixture into the soup and let it thicken for a few more minutes.

10. Turn off the heat, scatter some coriander leaves over the soup and return the dogfish to keep it warm.

For the fried bread:

1. In a frying pan, heat enough olive oil to come halfway up the slices of bread. When very hot, fry the bread on both sides until golden. Drain on kitchen paper.

To serve:

1. Place a slice of fried bread on a wide plate. Lay a dogfish steak on the bread. Ladle 2 spoonfuls of soup around them. Rest 1 or 2 slices of crispy ham beside the fish. Garnish the dogfish with a small coriander leaf.