Tomato soup with cod
6 servings
55 minutes
Tomato soup with cod is the quintessence of Portuguese cuisine, rich in seafood aromas and vibrant Mediterranean flavors. The history of this dish goes back centuries when fish was the main source of sustenance for coastal dwellers. Salted cod soaked in spices and tomatoes acquires a tender texture, while the spicy notes of garlic, chili pepper, and lemon juice make the taste expressive and lively. Slow-cooking vegetables reveals the sweetness of carrots and celery, and drizzled with first-press olive oil, the dish gains an exquisite velvety structure. This soup pairs perfectly with crusty bread and a glass of white wine, offering a sense of coziness and warmth. Simple to prepare yet rich in flavor, it is ideal for family dinners or friendly gatherings.
1
Sprinkle the cod fillet with several handfuls of sea salt and leave it overnight. Then rinse before preparing the soup.
- Cod fillet: 600 g
- Salt: to taste
2
Finely chop the onion, carrot, celery (set aside any leaves on the stalks), garlic, and parsley stems.
- White onion: 1 head
- Carrot: 2 pieces
- Celery stalk: 2 pieces
- Garlic: 2 cloves
- Parsley: 30 g
3
Heat a little olive oil in a pot and add chopped vegetables, parsley stems, and chili flakes. Simmer very slowly with the lid slightly open for 15-20 minutes until they become soft.
- Extra virgin olive oil: to taste
- White onion: 1 head
- Carrot: 2 pieces
- Celery stalk: 2 pieces
- Garlic: 2 cloves
- Parsley: 30 g
- Chili flakes: pinch
4
Add tomatoes and simmer for 10 minutes, then add broth and bring to a boil.
- Pelati (whole peeled tomatoes): 800 g
- Chicken broth: 425 ml
5
Break all large pieces of tomato with a wooden spoon and add the fillet of salted cod to the hot soup.
- Cod fillet: 600 g
- Pelati (whole peeled tomatoes): 800 g
6
Cook on low heat for 15 minutes until the fish is tender and starts to flake when pierced with a fork.
7
Cut the fish into small pieces. Taste and season with pepper, salt (if necessary), and a little lemon juice.
- Cod fillet: 600 g
- Ground black pepper: to taste
- Salt: to taste
- Lemon: 1 piece
8
Chop the parsley and celery leaves (if available) and sprinkle them on the soup. Drizzle with plenty of extra virgin olive oil.
- Parsley: 30 g
- Olive oil: 30 ml
