Codfish Soup (Sopa de Bacalhau)

Yield: 4 servings

Time: 45 minutes (requires 24 hours salt codfish desalting)

Salt codfish is widely used in Portugal in all shapes and forms. It’s no surprise, then, that there is a codfish soup. Rarely found on restaurants menus, it’s dearly loved by country folks. It’s a poor man’s soup using water rather than fish stock. My recipe uses vegetable stock to maintain the traditional appearance of a clear soup yet with a more rounded taste.

Ingredients:

US MeasuresMetric
  • 1 lb salt cod, center piece (thick part), soaked for at least 24 hours in cold water, changing the water every 6 hours and then cut into 1 1/2 inches cubes
  • 1 medium-size onion, whole
  • 2 large potatoes, about 2 cups
  • 6 garlic cloves, thinly sliced
  • 4 Tbsp olive oil
  • salt and freshly ground pepper
  • 4 medium size eggs, poached
  • 4 cups vegetable stock
  • 2 Tbsp fresh cilantro (coriander leaves) or flat-leaf (Italian) parsley
  • toasted bread to serve
  • 450 g salt cod, center piece (thick part), soaked for at least 24 hours in cold water, changing the water every 6 hours and then cut into 4 cm cubes
  • 1 medium-size onion, whole
  • 2 large potatoes, about 450 g
  • 6 garlic cloves, thinly sliced
  • 4 Tbsp olive oil
  • salt and freshly ground pepper
  • 4 medium size eggs, poached
  • 1 L vegetable stock
  • 2 Tbsp fresh cilantro (coriander leaves) or flat-leaf (Italian) parsley
  • toasted bread to serve

Preparation:

In a deep saucepan bring 4 cups (1 L) vegetable stock to a boil together with the whole onion and salt cod pieces. Add more warm stock if necessary to barely cover the codfish. Reduce heat to a simmer and let fish cook for about 10 minutes. In the meantime, peel and cube the potatoes. You should have of potatoes. Plunge them in a bowl of cold water to avoid discoloration and set aside.

Remove codfish and onion from water and save the broth. Pass broth through a sieve and look for any fish bones if necessary.  Add drained potato cubes to the saved broth and cook potatoes for about 10 minutes or until al dente.

Heat 1 tablespoon olive oil in a saucepan over medium heat and sauté garlic gently stirring constantly for 2-3 minutes.

Return codfish to the saucepan with the vegetable-potato broth and add the garlic. Warm it up gently. Taste for salt and pepper.

Divide cod fish pieces into 4 servings. Add 1 poached egg per serving on top of the soup. Drizzle it with the remaining olive oil and fresh cilantro.

Post a comment on:
Pininterest