Bowl of Spanish Fish Soup
(click to enlarge)

Fish Soup de Perro


Spain - Andalusia   -   Caldillo de Perro
Makes:
Effort:
Sched:
DoAhead:  		 7 cups
***
1 hr
Yes		 This simple soup, popular in Andalusia, Spain, is flavored with Bitter Orange. It is a multi-mode soup, adjustable for different serving styles (see Serving, and see also Comments).




5
2
7-1/2
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5
3
7
1
-------
1
1
pinch
2
-------

-------
4
12
c
#
oz
---
oz
oz
oz
lrg
---
cl
oz

t
---

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oz
oz
Fish Stock (1)
Fish Fillet (2)
Bitter Orange (3)  
-- Vegie mix
Onion
Bell Pepper (4)
Tomato
Parsley Sprig
------------
Garlic
Bread, day-old
Saffron (opt)
Salt
------------

-- Options
Shrimp
Potato (5)
Do-Ahead   -   (1 hr)
  1. Filet your FISH and make the FISH STOCK, if you don't already have it.
Prep   -   (25 min)
  1. Cut FISH into bite size pieces.
  2. Use a vegetable peeler to remove zest of BITTER ORANGE (or substitutes) in thin strips as large as you can get them. Cut and squeeze out all juice, reserving both zest and juice (separately).
  3. Peel ONION and cut in half crosswise. Cap and core BELL PEPPER and cut into largish pieces. Cut TOMATO in half crosswise. Mix all Vegie mix items.
  4. Peel GARLIC CLOVE and run a metal skewer through it lengthwise. Rotate over a burner flame until soft and lightly browned. Don't get it too close or it will burn (if the pointy tip burns, cut it off).
  5. IF   using SAFFRON, soak threads in hot water for at least 15 minutes. Saffron must not touch oil until fully soaked.
  6. IF   using POTATOES, peel and cut into 1/2 inch dice. Put in a saucepan with water to cover well, bring to a boil and cook until tender. Drain and set aside.
  7. IF   using SHRIMP cut them in half if large.
Run   -   (45 min)
  1. In a 3 quart or larger sauce pan, place Fish Stock, Vegie mix and Orange Zest. Bring to a boil and simmer covered for about 20 minutes.
  2. Strain out Vegies reserving both Vegies and Stock. Remove and discard Orange Zest, Tomato Skins and Parsley.
  3. Place BREAD in a shallow bowl and pour over just enough of the Stock to moisten. Let stand for 30 seconds or so.
  4. Place Vegie mix, Garlic, and Bread in a food processor or blender with enough Stock to run it to a purée. Pass the purée through a strainer or food mill to remove annoying Pepper Skins.
  5. Return to the pan all Stock and the Vegie Purée along with Salt. IF using, stir in Saffron and/or Potatoes. Bring to a boil.
  6. Stir in Fish, and Shrimp (if using). Bring back to a boil and simmer just until the fish can be flaked (10 minutes max).
  7. Stir in the Orange Juice and take off the heat. Serve hot, garnished with Parsley.
NOTES:

  1. Fish Stock:

      It is always best to buy your fish whole (the only way you can be sure you're getting the kind of fish you're paying for), and the heads, fins, bones, and sometimes skins can be used to make excellent fish stock. You can have the fish man scale and clean the fish (done free in all the Asian markets here in Southern California). For details see our recipe Making Fish Stock.

  2. Fish:

      Weight is for fillets ready to add to the soup. The pattern recipe suggests Cod or Hake which are not common here in Southern California. The fish you choose should be ones that hold up well in wet cooking. The photo example was made with Tilapia, which holds together just well enough. For guests I'd likely use Golden Pompano, common around here and very good. It can be used skin off or skin on, and makes excellent fish stock. For details see our Varieties of Fish page (very large page).

  3. Bitter Orange:

      [Sour Orange, Seville Orange, Bigarade; Citrus aurantium]   For details and substitutions see our Bitter Orange page.   IF using the Potato Option, I'd also include the juice from another 1/2 Bitter Orange.

  4. Bell Pepper:

      Either Green or Red can be used. I use a Red Anaheim if available, as it will not add an excessive amount of heat.

  5. Potatoes:

      If Using - White Rose or similar work well in recipes of this sort. Avoid Klondike Gold type potatoes - they quickly turn to mush with long cooking. For details see our Potatoes page.

  6. Serving:

      Without options, this recipe makes a fine light soup course (about 1 cup per person), though some Shrimp certainly wouldn't hurt. If you want a more substantial soup to serve in larger portions, use the Potato Option. I would always use the Potato Option if serving buffet style. The photo example was made with Shrimp but no Potatoes.

  7. Comments:

      The name translates literally as "Dog Soup", but is derived from "el perro", Andalusian slang for a shipboard cook. Some recipes allow for a pinch of Chili Powder, but not more. The Potato and Shrimp are not "official" parts of the recipe, but used by cooks when appropriate.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove, in=inch, ar=as required tt=to taste
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