Portuguese Cod Bread Soup

This typical recipe from the south of Portugal is much appreciated by everyone. With few ingredients and very simple to prepare this Portuguese cod bread soup it's perfect for a family Sunday lunch!

Portuguese cod bread soup on a dish bowl

Portuguese cod bread soup on a dish bowl

INGREDIENTS FOR PORTUGUESE COD BREAD SOUP

Here you'll find all the ingredients needed to make this recipe:

  • Cod
  • Stale bread
  • Garlic
  • Egg yolks
  • Coriander
  • Water
  • Olive oil
  • Pepper
  • Salt

Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.

HOW TO MAKE PORTUGUESE COD BREAD SOUP

Step 1: Cook the cod in a saucepan with water for 6 to 7 minutes.

Step 2: Drain the cod steaks with a skimmer and remove the skin and bones (reserve the cooking water). Flake the cod with a fork and set aside.

Step 3: In a saucepan, pour the olive oil and the chopped garlic. Sauté on a medium-low heat for 2 to 3 minutes. Add the flaked cooked cod and season with pepper. Stir and cook the cod for about 3 to 4 minutes.

Step 4: Add the stale bread cut into pieces and season with salt and chopped coriander. Gradually add the cod cooking water and stir until the bread start to soften.

Step 5: Turn off the heat and place the cod bread soup in individual dishes. In each dish add an egg yolk and mix well. Serve immediately.

TIPS FOR SOAK THE COD

1. Rinse the cod under cold water.

2. Place the cod with the skin facing up in a large bowl and cover it with cold water.

3. Allow the cod to soak for at least 24 hours, changing the water every 8 to 12 hours.

4. After 24 hours, taste a small piece of the cod to check for saltiness. If it is still too salty, continue soaking and changing the water until it reaches your desired level of saltiness.

5. The soaking time may vary depending on the thickness of the cod and the quantity of salt the cod have.

RECIPE VIDEO:
YouTube video

Portuguese Cod Bread Soup

Portuguese cod bread soup on a dish bowl

This typical recipe from the south of Portugal is much appreciated by everyone. With few ingredients and very simple to prepare this Portuguese cod bread soup it's perfect for a family Sunday lunch!

5.00 from 2 reviews


    Servings: 5
    Prep Time:10 m
    Cook Time:25 m
    Total Time:35 m

    Ingredients

    • 600 grams (1 1/3 pounds) salt cod steaks, soaked for 24 hours
    • 450 grams (1 pound) stale bread cut into pieces
    • 8 cloves of garlic
    • 5 egg yolks
    • Coriander (to taste)
    • 1.5 liters (about 6 cups) water
    • 100 ml (1/2 cup) olive oil
    • 1/2 teaspoon pepper
    • 1 teaspoon salt

    Directions

    1. Cook the cod in a saucepan with water (1.5 liters (about 6 cups)) for 6 to 7 minutes.
    2. Drain the cod steaks with a skimmer and remove the skin and bones (reserve the cooking water). Flake the cod with a fork and set aside.
    3. In a saucepan, pour the olive oil and the chopped garlic. Sauté on a medium-low heat for 2 to 3 minutes, stirring occasionally. Add the flaked cooked cod and season with pepper. Stir and cook the cod for about 3 to 4 minutes, stirring occasionally.
    4. Add the stale bread cut into pieces and season with salt and chopped coriander. Gradually add the cod cooking water (about 1 liter (4 cups)) and stir until the bread start to soften.
    5. Turn off the heat and place the cod bread soup in individual dishes. In each dish add an egg yolk and mix well. Serve immediately.
    Portuguese Cod Bread Soup
    Nutrition facts
    Serves 5
    Per Serving:
    % DAILY VALUE
    Calories 589
    Total Fat 27.5 g(35%)
    Saturated Fat 5 g(26%)
    Cholesterol 276 mg(92%)
    Sodium 1190 mg(52%)
    Total Carbohydrate 48 g(17%)
    Protein 37.5 g
     

One Comment

  1. Avatar for PedanticPete
    PedanticPete

    This is a really nice dish, I’ve made it a couple of times and am very pleased with the taste and appearance of the dish, I love the adding of the egg yolk at the table, a nice flourish of presentation.

    I also like the information that it originates from the south, I really think all of the recipes here would benefit with a bit more of a back story …

    Intrigued to know why the recipe is presented for 5 servings …

    Thanks for sharing these recipes Pedro

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