Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Shark soup is an Alentejo recipe where fish, cilantro, and bread form a striking combination.
The broth usually has a slight acidity, which balances the fat of the olive oil and the flavor of the fish.
It is a dish of regional identity but can be adapted with firm fish available in Brazil.
Ingredients
- 600 g of shark in slices
- 4 slices of rustic bread
- 4 cloves of garlic
- 1 bunch of cilantro
- 70 ml of olive oil
- 1 tablespoon of vinegar
- 1 tablespoon of flour to thicken (optional)
- Salt and pepper
Preparation method
- Season the fish with salt and a little vinegar.
- Sauté garlic and cilantro in olive oil, without burning.
- Add hot water and cook the fish quickly.
- Remove the fish and adjust the broth with vinegar and pepper.
- If desired, lightly thicken with dissolved flour.
- Serve the broth over bread, with the fish on top.
Tips from Empório Portugal
- Shark cooks quickly; too much time dries it out.
- Fresh cilantro is essential.
- The acidity should be noticeable, not aggressive.
Possible substitutions in Brazil
- Use firm fish in slices if shark is not available.
- Italian bread replaces Alentejo bread.
Pairing
Fresh Alentejo white wine. Content intended for those over 18 years old. Drink in moderation.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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