Morgy Broth is a form of fish soup made from fresh dogfish. The name morgy or morgay comes from the Cornish Mor – Sea Ki – Dog. The Dog Fish is a variety of small shark, its meat is white and full of flavour. No doubt most families would have had their own recipes for this popular dish however below a very basic recipe is included.
Dogfish – One steak per person.
One onion for every 2 steaks
Water or Fish Stock (1/2 litre per pound of fish)
Salt and Pepper to taste
A nob of butter
Chop the onion and fry in the butter then place in a saucepan. Very briefly fry the outside of the fish steaks in the butter (about 1 minute). Then place the dogfish in the saucepan with the onion and pour over. Cook for around 5-10 minutes with the bay leaves. Add salt and pepper to taste.
A variant this recipe would be to cook filleted dog fish for 30 minutes until the meat comes apart. Dogfish is available to purchase from this site.