Cod soup

Cod soup on a dish bowl

One of the most appreciated ingredients in Portugal is cod. In winter feels like warm, comforting and tasty meals. This cod soup recipe is a perfect example of comfort, simplicity and taste in a lunch for the whole family. Bon appetit!!

Cod soup on a dish bowl

HOW TO PREPARE COD SOUP:

Peel, wash the potatoes and cut them into cubes. Cut the cod steaks into pieces and set aside.
Put the olive oil, chopped onions, the peeled tomatoes cut into small pieces, red pepper sauce, bay leaf and the chopped garlic in a saucepan and cook over low heat until the tomato starts to break down. Add the cod and the potatoes and season with a little salt. Stir and cook for about 5 minutes. Pour the water and the coriander and boil over high heat. When starts boiling, reduce to medium-high heat and cook for about 30 minutes.
Meanwhile, in a saucepan pour enough water to poach the eggs and two teaspoons vinegar. Boil over medium-high heat. When you start to see small air bubbles coming up from the bottom of the pan, add the eggs and poach them on medium heat about 3 to 4 minutes. Serve the soup with poached eggs and bread cut into pieces (if you prefer you can put the bread pieces on the bottom of the plate and the soup over the bread).

By
Category: Cod, Recipes, Soups
Cuisine:
Difficulty:
Servings:: 4
Prep Time:10 m
Cook Time:55 m
Total Time:1:05 h
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, 5.00 out of 5)
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Units: Metric (Units: US)

Ingredients

  • 3 desalted cod steaks (about 700 grams (1 1/2 pounds))
  • 2 medium onions
  • 450 grams (1 pound) potatoes
  • 3 cloves of garlic
  • 50 ml (1/4 cup) olive oil
  • Pepper (to taste)
  • 3 medium ripe tomatoes
  • 1 liter (4 cups) water
  • A sprig of coriander
  • 1 tablespoon red pepper sauce
  • 1 bay leaf
  • 4 eggs
  • 2 teaspoons vinegar to poach the eggs
  • Salt (to taste)

Directions

  1. Peel, wash the potatoes and cut them into cubes. Cut the cod steaks into pieces and set aside.
  2. Place the olive oil, chopped onions, the peeled tomatoes cut into small pieces, red pepper sauce, bay leaf and the chopped garlic in a saucepan and cook over low heat until the tomato starts to break down, stirring occasionally. Add the cod and the potatoes and season with a little salt. Stir and cook for about 5 minutes, stirring occasionally.
  3. Pour the water and the coriander and boil over high heat. When starts boiling, reduce to medium-high heat and cook for about 30 minutes.
  4. Meanwhile, in a saucepan pour enough water to poach the eggs and two teaspoons vinegar. Boil over medium-high heat. When you start to see small air bubbles coming up from the bottom of the pan, add the eggs and poach them on medium heat about 3 to 4 minutes.
  5. Serve the soup with poached eggs and bread cut into pieces (if you prefer you can put the bread pieces on the bottom of the plate and the soup over the bread).
Cod soup
Nutrition facts
Serves 4
Per Serving:
% DAILY VALUE
Calories 472
Total Fat 18.5 g(23%)
Saturated Fat 3.5 g(17%)
Cholesterol 260 mg(87%)
Sodium 290 mg(13%)
Total Carbohydrate 28 g(10%)
Protein 49 g
 

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