Country: Portugal Region / Locale: Beja district Servings: Serves 4

Ingredients

• dogfish shark (cação) – 500 g / 1.1 lbs
• olive oil – 3 tbsp / 45 ml
• large onion, finely chopped – 1
• garlic cloves, minced – 4
• ripe tomatoes, peeled and chopped – 2
• white wine – 1/2 cup / 120 ml
• water – 4 cups / 960 ml
• bay leaf – 1
• paprika – 1 tsp / 5 g
• coriander, chopped – 1/2 cup / 15 g
• salt – to taste
• black pepper – to taste
• lemon wedges – for serving

Instructions

1. Rinse and cut the dogfish shark into chunks.
2. In a large pot, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent.
3. Add minced garlic and cook for another minute until fragrant.
4. Stir in the chopped tomatoes and simmer for 5-6 minutes until softened.
5. Pour in the white wine and allow it to reduce slightly.
6. Add water, bay leaf, paprika, salt, and black pepper. Bring to a boil, then reduce the heat to a simmer.
7. Carefully add the shark pieces to the pot and simmer for about 20 minutes until cooked through.
8. Stir in the chopped coriander and adjust seasoning if necessary.
9. Serve hot with lemon wedges on the side.

Substitutions

• dogfish shark -> firm white fish (like monkfish or cod)
• white wine -> apple cider vinegar mixed with water
• coriander -> parsley

Enhancements in the Next Evolution

• Enhance the depth of flavor by adding fish stock instead of water.
• Incorporate thinly sliced bell peppers for additional color and sweetness.
• Include a drop of piri-piri sauce for a subtle heat.