Portuguese cod soup is a comforting and flavorful meal made with desalted cod, potatoes, tomatoes, olive oil, fresh coriander, and poached eggs. It’s a traditional and delicious soup that’s perfect for a cozy family meal.
This comforting and flavorful traditional soup is made with simple ingredients that are easy to find in your pantry. It’s finished with poached eggs and served with crusty bread for a hearty and satisfying meal.
Simple ingredients and an easy cooking method make this Portuguese salt cod soup perfect for a cozy family lunch or dinner, especially on cold days. If you love traditional Portuguese recipes, this warming cod soup is a delicious way to enjoy one of Portugal’s most popular ingredients.
If you’re looking for delicious Portuguese cod recipes, you must try these traditional favorites: Pastéis de Bacalhau (Portuguese Cod Fritters), Creamy Portuguese Cod with Cream (Bacalhau com Natas), and Spiritual Cod (Bacalhau Espiritual). Three flavorful and comforting recipes that are perfect for a simple family dinner.
Ingredients for Portuguese Cod Soup
Here you'll find all the ingredients needed to make this recipe:
- Cod - The main ingredient. Adds a delicious fishy flavor and a soft, flaky texture to the soup.
- Onion - Provides a flavorful and aromatic base for the soup.
- Potatoes - Adds substance to the soup.
- Garlic - Adds a delicious flavor that complements the cod and the other ingredients.
- Olive oil - Gives the soup a creamy texture and helps to enhance the flavors of the onion, garlic, and seasonings.
- Pepper - Adds a spicy touch and enhances the overall flavor.
- Tomato - Provides flavor and color to the broth.
- Water - Forms the base of the soup and allows the ingredients to cook, creating a light and flavorful broth.
- Coriander - Adds a fresh and aromatic flavor that gives the soup a distinctly Portuguese character.
- Sweet red pepper paste - Adds a subtle sweet touch and a rich color to the broth.
- Bay leaf - Infuses the soup with a subtle herbal aroma.
- Eggs - Poached eggs add richness, protein, and a creamy texture when the yolk is broken into the hot soup.
- Vinegar - Adds a touch of acidity and helps the egg white hold its shape.
- Salt - Enhances all the flavors and brings the ingredients together.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
How to Make Portuguese Cod Soup
Step 1: Peel and wash the potatoes, then 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, stirring occasionally, until the tomatoes begin to break down.
Step 3: Add the cod and potatoes, season with a little salt, and stir gently. Cook for about 5 minutes, stirring occasionally.
Step 4: Pour in the water and add the coriander. Bring to a boil over high heat. Once it starts boiling, reduce the heat to medium-high and cook for about 30 minutes.
Step 5: Meanwhile, in a saucepan, pour enough water to poach the eggs and two teaspoons vinegar. Bring to a boil over medium-high heat. When small bubbles begin to rise from the bottom of the pan, carefully add the eggs and season with a little salt and pepper. Reduce the heat to medium and poach the eggs for 3 to 4 minutes.
Step 6: Place the poached eggs on top of the soup and serve with slices of rustic bread. For a more traditional way of serving, place small pieces of bread in the bottom of each bowl, then pour the hot soup over them.
Variations
• Add more vegetables - For a more substantial soup, add diced carrots, leeks or green peas. Keep the potatoes as the main vegetable so the soup remains close to the traditional version.
• Make it without poached eggs - Simply omit the eggs for a lighter and simpler cod soup.
• Use fresh cod - Fresh cod can replace desalted cod when that's what you have available. Keep in mind that salt cod provides a more traditional Portuguese flavor.
• Add extra herbs - Coriander gives the soup a distinctly Portuguese/Mediterranean flavor. You can also add some fresh parsley.
Tips for the Best Portuguese Cod Soup
• Use good-quality cod. Since cod is the main ingredient, good-quality fish makes a noticeable difference.
• Desalt the cod properly. If using traditional salted cod, make sure it has been thoroughly soaked before adding salt to the soup.
• Don't add too much salt at the beginning. Cod can still contain some salt after soaking, so taste the broth toward the end and adjust the seasoning.
• Let the tomatoes cook until they break down. Cooking the onion, garlic, tomatoes, olive oil, bay leaf and sweet red pepper paste before adding the water helps develop a deeper flavor.
• Don't overcook the cod. Once the fish is cooked and flakes easily, avoid prolonged cooking so it retains a tender texture.
• Poach the eggs separately. This makes it easier to control the texture and ensures perfectly poached eggs for serving.
• Taste before seasoning. Because salt cod can vary in saltiness, always taste the finished broth before adding additional salt.
FAQs
What is Portuguese cod soup?
Portuguese cod soup is a comforting fish soup made with desalted salt cod, potatoes, tomatoes, onion, garlic and olive oil. This version is served with poached eggs and bread for a hearty and substantial meal.
Can I use fresh cod instead of salt cod?
Yes. You can use fresh cod if you can't find salted cod, although the flavor will be different. Traditional Portuguese recipes commonly use salt cod, which is desalted before cooking.
Do I need to soak salt cod before making this soup?
Yes. If you are using salted cod that has not already been desalted, it needs to be soaked in cold water before cooking. Change the water several times during soaking to remove the excess salt.
What vegetables go well in cod soup?
Potatoes, tomatoes, onion and garlic go particularly well with cod. They create a flavorful broth while adding texture to the soup.
Can I make Portuguese cod soup without the poached eggs?
Yes. The poached eggs are optional, although they make the soup more substantial and are part of what makes this version distinctive. You can simply omit them if you prefer.
What should I serve with Portuguese cod soup?
Crusty bread is an excellent choice. The bread can be served alongside the soup or placed at the bottom of the bowl before adding the soup.
You May Also Like
- Portuguese collard greens soup
- Homemade fish bread soup
- Portuguese tomato soup with poached eggs
- Mediterranean fish soup
- Creamy watercress and spinach soup
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Portuguese Cod Soup (Easy Salt Cod Soup)
Portuguese cod soup is a comforting and flavorful meal made with desalted cod, potatoes, tomatoes, olive oil, fresh coriander, and poached eggs. It’s a traditional and delicious soup that’s perfect for a cozy family meal.
- About 700 grams (1 1/2 pounds)) salt cod steaks, soaked for 24 hours
- 2 medium onions
- 450 grams (1 pound) potatoes
- 3 cloves of garlic
- 50 ml (1/4 cup) olive oil
- A pinch of pepper
- 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 and wash the potatoes, then 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, stirring occasionally, until the tomatoes begin to break down.
- Add the cod and potatoes, season with a little salt, and stir gently. Cook for about 5 minutes, stirring occasionally.
- Pour in the water and add the coriander. Bring to a boil over high heat. Once it starts boiling, reduce the heat to medium-high and cook for about 30 minutes.
- Meanwhile, in a saucepan, pour enough water to poach the eggs and two teaspoons vinegar. Bring to a boil over medium-high heat. When small bubbles begin to rise from the bottom of the pan, carefully add the eggs and season with a little salt and pepper. Reduce the heat to medium and poach the eggs for 3 to 4 minutes.
- Place the poached eggs on top of the soup and serve with slices of rustic bread. For a more traditional way of serving, place small pieces of bread in the bottom of each bowl, then pour the hot soup over them.
