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! Bon appetit!!!
TABLE OF CONTENTS
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. Drain the cod slices with a skimmer and remove the skin and bones (reserve the cooking water). Flake the cod with a fork and set aside.
Step 2: 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. 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 3: 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.
RECIPE VIDEO:
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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! Bon appetit!!!
5.00 from 2 reviews
- 600 grams (1 1/3 pounds) desalted cod
- 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
- Cook the cod in a saucepan with water (1.5 liters (about 6 cups)) for 6 to 7 minutes. Drain the cod slices with a skimmer and remove the skin and bones (reserve the cooking water). Flake the cod with a fork and set aside.
- 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. 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.
- 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.
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