Caldillo de pintarroja

La del solomillo con reducción al Pedro Ximénez es una receta agradecida, por la sencillez de su preparación y su espectacular resultado. La clave está en el toque vinícola, de la mano de un caldo dulce como es el Pedro Ximénez…


A spicy and savoury marine winter soup. The dogfish soup Malaga’s fishermen would eat to warm up a bit before sailing out to sea was used in bars generally to sell more wine and beer (you just had to drink with all that spiciness!). Tavern stories aside, it’s a traditional dish and emblematic of Malaga’s gastronomy.

The dogfish is a little shark with coloured spots that’s found in the Bay of Malaga and eaten in stews or marinated. In this simple (and hot) soup, dogfish as a delicacy is the absolute star although it also goes well with other fish and seafood like clams and shrimp.



  • Dogfich
  • Clams
  • Almonds
  • Garlic
  • Bread
  • Chilli peppers
  • Tomato
  • Spearmint
  • Lemon
  • Saffron
  • Olive oil
  • Wine
  • Salt

How is it made?

Fry the almonds, garlic and bread until they are golden yet not burnt. Cook a large peeled tomato in a separate pot with the chilli peppers. Then, mix it all in a blender (tomato and mixture from the frying pan). Add wine. The fish (diced dogfish) is boiled separately. Once boiled, add the previously blended sauce as well as the saffron or yellow powdered food colouring. If it’s too spicy, add a little lemon.