Dogfish caldillo
Caldillo de pintarroja , a very tasty spicy soup typical in many bars and taverns in Malaga. The dogfish is a small shark, useful for preparing seafood stews, that breeds in the bay of Malaga. Toñi Sánchez teaches us how to make one of the most traditional delicacies of the province of Malaga.
In a frying pan with plenty of Extra Virgin olive oil, fry the almonds and the cloves and a slice of bread, being careful not to burn them. Heat a pot of water and add a large peeled tomato and the chillies.
To begin making the sauce, place the boiled tomato, almonds, bread, and a splash of wine in a blender glass and blend everything.
The next step is to pour the dogfish and the clams into a saucepan with water, the same one in which the tomato was boiled. Once it is a little softened, we remove the foam that remains on the top of the saucepan and add the mash to the broth with the weight. Finally, coloring and chilli are added.
To counteract the spiciness you can add a squeeze of lemon.
- 3 dogfish
- ¼ kg of clams
- 15 almonds
- 5 cloves of garlic
- 1 slice of bread
- 2 chili peppers
- 1 large tomato
- 2 l of water
- 1 sprig of mint
- 1 lemon
- Saffron or coloring
- 6 tablespoons of oil
- Salt
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