Ingredients:

• 4 dogfish steaks
• 3 cloves of garlic
• 4 tablespoons vinegar
• 2 Tablespoons Flour
• 2 bay leaves
• 1 Coriander sauce
• 1 bundle of pennyroyal
• 1 Lt Water
• 1 Alentejo bread
• Olive oil to taste
• Salt to taste

Preparation:

Start by seasoning 4 dogfish steaks with 2 tablespoons of vinegar, 2 bay leaves and a pinch of salt.

Then add 1 bunch of coriander, 1 bunch of pennyroyal and 3 cloves of garlic to a mortar. Season with a pinch of salt and a drizzle of olive oil. Crush everything very well.

Put a pan on the heat with a drizzle of olive oil and then add the herb floor.

Separately, mix 2 tablespoons of flour with 2 tablespoons of vinegar and add to the pan. Then add the dogfish and 1 liter of water and cook for 20 minutes.

Place slices of bread in a soup plate, serve the soup on top and finish with the aroma of some chopped fresh coriander.