Spanish · Dinner
Salt Cod and Potato Soup
A rustic Spanish soup built on flaked salt cod poached with potato, onion, garlic and tomato in a saffron-tinted fish broth. The salted fish is soaked and desalinated first, then simmered until tender, finished with olive oil and parsley, and served with crusty bread.
$7
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
478Calories
38.2gProtein
21.8gFat
30.1gCarbs
6.3gSugar
4.1gFiber
2380mgSodium
98mgChol
3.4gSat Fat
1180mgPotassium
85mgCalcium
2.9mgIron
2.8mcgVitamin B12
24mgVitamin C
protein-rich
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Soak the salt cod in cold water, changing it two to three times over 12 hours until soft and only mildly salty when tasted.
2
Prep
Drain and flake the cod into large pieces; peel the potato and chop it and the onion finely.
3
Sweat
Warm the olive oil over medium-low heat and sweat the onion and garlic 4 minutes until softened and translucent.
4
Bloom
Crumble the saffron into the pot and stir 30 seconds over medium-low heat until the oil turns deep gold.
5
Simmer
Stir in the crushed tomato, potato and fish stock; simmer over medium heat 15 minutes until the potato is tender.
6
Poach
Lower heat to medium-low, slide in the flaked cod, and poach 6 minutes until the fish turns opaque.
7
Plate
Ladle the soup into a bowl, scatter parsley over it, and serve with the slice of crusty bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salt cod, soaked and desalinated
- 22 small potato (about 5.3 oz/150g)
- 11 onion
- 4 cloves4 cloves garlic
- 1/2 cup120g canned crushed tomato, a scant quarter of a 14.5 oz can
- 44 pinches saffron threads
- 2 cup480ml fish stock
- 4 tbsp60ml olive oil
- 2 tbsp2 tbsp fresh parsley
- 2 slice2 slice crusty bread, to serve
- 2 pinch2 pinch black pepper
