Cachorreñas
One of the best-known soups in Malaga gastronomy are the cachorreñas soups . Although some ingredients may vary depending on the town, the essential element for making this dish is the cachorreña or sour orange. Mariló Alarcón tells us how to make this typical dish from the towns of Axarquía in Malaga.
Boil the orange peel in one and a half liters of water, strain and reserve the peels and water. Boil the tomato (unpeeled and without stem) in that same broth and when it comes to a boil, add the peeled potato and cod.
The tomato is removed from the broth and in a mortar, the peeled and cut garlic, a tablespoon of paprika, a tablespoon of peppercorns, cumin, breadcrumbs and a splash of oil are mixed. Gradually add boiled water from the saucepan to make it easier to mix.
Add the boiled orange peel, olive oil and the tomato that we have removed from the broth to the majaíllo. Once everything is mixed, the majaíllo is poured over the broth with the potatoes and cod.
Serve the soup and top with slices of settled bread, cachorreñas orange juice to taste and, if desired, mint. It can be accompanied with salted fish.
- 4 cachorreña oranges
- 100 g of garlic
- ½ bread
- ¼ oil
- 1 tablespoon of paprika
- 1 tomato
- Peppercorns Cumin
- Salt
- 1/5 l water
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