Codfish soup
- Second courses
- Servings: 4
- Difficulty level: 3
- Cooking time: 60
Codfish soup
INGREDIENTS FOR 4 PEOPLE
Soup
- 400 g dried cod soaked in water
- 100 g onions
- 2 cloves of garlic
- 50 g carrots
- 40 g celery
- 80 ml olive oil
- 500 g tomatoes, cored and cut into cubes
- 1 liter of vegetable stock or water
- 250 g of potatoes
- salt
- Freshly ground pepper
- 1 tablespoon basil, finely chopped
Further
- 1 tablespoon olive oil for drizzling
- 4 parsley leaves for garnish
- 4 basil leaves to garnish
DIRECTIONS
Wash codfish well, skin and remove the bones. Peel onions and garlic and chop finely. Also peel carrots and celery and cut into small cubes. Heat olive oil in a saucepan, stew onions, garlic, carrots and celery, add the cod and also cook for a while. Add the tomatoes, pour the vegetable stock in and cook for about 35 minutes. Peel the potatoes, cut into 1-inch cubes and add to the fish. Season with salt and pepper and cook again for about 15 minutes.
Completion
Take the cod out of the soup, break it into pieces and put it back into the soup. Season the finished soup, sprinkle with basil. Drizzle with olive oil and garnish with parsley- and basil leaves and serve.
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