Caldillo de Perro

This is an Andalucian soup. Its home port is El Puerto de Santa María, near to Cadiz and just round the corner out of the Mediterranean. The essential element of the recipe is small hake (pescadillas) which must be very very fresh, still shining with sea water. In his book Guía del Buen Comer Español Señor Dionisio Pérez described the scene at midnight on the quayside at Cadiz as the fishing boats came in. The dog-soup makers were waiting there in the dark, eager to secure their fish