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!!
TABLE OF CONTENTS
INGREDIENTS FOR COD SOUP
Here you'll find all the ingredients needed to make this recipe:
- Cod
- Onion
- Potatoes
- Garlic
- Olive oil
- Pepper
- Tomato
- Water
- Coriander
- Sweet red pepper paste
- Bay leaf
- Eggs
- Vinegar
- Salt
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE COD SOUP
Step 1: Peel, wash the potatoes and cut them into cubes. Cut the cod steaks into pieces and set aside.
Step 2: In a large saucepan, add the olive oil, chopped onions, the peeled tomatoes cut into small pieces, sweet red pepper paste, bay leaf and the chopped garlic. 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.
Step 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.
Step 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.
Step 5: Serve the soup with poached eggs and bread cut into pieces (if you prefer you can place the bread pieces on the bottom of the plate and the soup over the bread).
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Cod soup
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!!
4.67 from 3 reviews
- 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 sweet red pepper paste
- 1 bay leaf
- 4 eggs
- 2 teaspoons vinegar to poach the eggs
- Salt (to taste)
- Peel, wash the potatoes and cut them into cubes. Cut the cod steaks into pieces and set aside.
- In a large saucepan, add the olive oil, chopped onions, the peeled tomatoes cut into small pieces, sweet red pepper paste, bay leaf and the chopped garlic. 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.
- 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 place the bread pieces on the bottom of the plate and the soup over the bread).
