Caldillo de perro (literally "dog soup") is a fish soup ofAndalusia (southernSpain).[1] The name is said to come from "el Perro," the nickname of a shipboard cook inEl Puerto de Santa María.[2]The main ingredients arehake,garlic,olive oil,lemons, andSeville oranges.[3] It is customarily served with sourorange juice. It is a common dish in the fishing districts.[4]
The fresh fish stock is cut into slices and seasoned with salt. The soup is traditionally cooked in a clay pot. Olive oil, garlic, onions, leeks, carrots, and parsley (with mussels occasionally added) are brought to a boil and then gently simmered for approximately 30 minutes. The sliced fish is added at the end and served with sour orange juice and white bread. The soup is served hot and freshly cooked.
