Português 
English (UK) Description: Drained soup where whole vegetables and fish stand out.
Ingredients used: Panecas; elbow or potato dough; onion; tomato; olive oil; garlic; salt; pepper; parsley.
Preparation: In a saucepan place the sliced onion, tomato, half a clove of garlic, a bunch of parsley and pepper. Cover with water, drizzle with a little olive oil and bring to a boil. At the first boil, add elbow dough or sliced potatoes, adding the necessary hot water. Halfway through cooking, they are placed on the pouts with the use of the livers, drizzling again with a little olive oil. It is smothered and let it cook.
Product history: Often the only meal dish, the soup was intended to be substantial and rich. In this way, it was customary to take, in addition to vegetables such as cabbage and turnips, legumes and cereals such as beans, rice and various pastas and, inevitably, the meat of the salting pan.
The version of sopa de faneca do coberta dates back to the 1973 publication and refers to the soup made with pouts from the bay of Buarcos. In Quiaios, the stew or pout soup was made with seventeen bread, so called because seventeen cents was the price of rye bread used in this dish. In the borralho of the kitchens, on a tong that rested on the coals, bread was toasted. Later, in the pot, it was placed, along with white wine, onions, liver and potatoes.
When it was getting cooked, the pouts were added, which would not stay for more than five to seven minutes, to reach the necessary cooking.
