Alentejo dogfish soup

Ingredients

• 650 g cleaned dogfish steaks
• 4 garlic cloves
• 1 bunch coriander
• 3 tbsp olive oil
• 1 tbsp plain flour
• 1 tbsp wine vinegar
• 750 ml water or fish stock
• Slices of country bread
• Salt to taste

Step-by-step method

1. Chop coriander and garlic, reserving a little herb for serving.
2. Warm olive oil in a pot and gently soften garlic without browning.
3. Whisk flour into a little cold stock and add along with remaining water or stock, stirring until smooth.
4. Add dogfish and poach gently until opaque and cooked. Season with vinegar, salt and coriander.
5. Place bread in bowls and ladle over hot broth and fish, checking carefully for bones.