Caldillo de perro

Caldillo de perro (literally "dog soup") is a seafood soup of Andalusia (southern Spain).[1] The name is said to come from "el Perro", the nickname of a shipboard cook in El Puerto de Santa María.[2] The main ingredients are small hake, garlic, olive oil, lemons, and Seville oranges.[3] It is customarily served with sour orange juice. It is a soup that is served hot and freshly brewed. Usually prepared in the fishing districts.[4]

It is usually used fresh fish, usually whiting, which usually cut into slices seasoned with salt. Traditionally, usually cooked in a clay pot, where oil, garlic and onions are heated and boiling water is added. The idea is to braise the ingredients. The sliced fish is introduced at the end, mixed with sour orange juice. At the end of cooking time is added a few slices of white bread.

See also

References

  1. ↑ Fearnley-Whittingstall, Hugh; Fisher, Nick (20 March 2012). The River Cottage Fish Book: The Definitive Guide to Sourcing and Cooking Sustainable Fish and Shellfish. Ten Speed Press. p. 993. ISBN 9781607740636.
  2. ↑ Ducasse, Alain (13 November 2009). Gran libro de cocina de Alain Ducasse: Mediterráneo (in Spanish). Ediciones AKAL. pp. 268–269. ISBN 9788446023272.
  3. ↑ Hopkinson, Simon (23 July 2013). Roast Chicken and Other Stories. Hyperion. p. 112. ISBN 9781401306144.
  4. ↑ Pérez, Dionisio (4 November 2005). Guía del Buen Comer Español (in Spanish). Madrid: Editorial Maxtor. p. 94. ISBN 9788497612357.
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