Italian · Dinner
Salt Cod Soup
Salt cod, desalinated and simmered with potato, tomato, and onion in a garlic-scented olive oil base. White wine deglazes the pot; the fish poaches into the broth. Finished with parsley and black pepper, served with crusty bread.
$7
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
410Calories
34.2gProtein
15.8gFat
30.1gCarbs
6.8gSugar
4.1gFiber
1980mgSodium
95mgChol
2.6gSat Fat
1180mgPotassium
85mgCalcium
2.9mgIron
2.8mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
low-calorie
mediterranean
hidden-gems
Instructions
1
Prep
Rinse desalinated salt cod under cold water and pat dry. Thinly slice garlic, dice onion, cube potato, crush tomato, and chop parsley.
2
Heat
Warm olive oil in a medium pot over medium-low heat. Sweat garlic and onion for 4 minutes until softened and translucent.
3
Heat
Add white wine and raise to medium-high. Scrape the base for 1 minute until the alcohol smell fades and liquid reduces by half.
4
Heat
Add potato, tomato, bay leaf, and water; bring to a gentle simmer over medium heat for 15 minutes until potato is just tender.
5
Heat
Lower heat to medium-low, slide salt cod into pot, and poach uncovered for 8 minutes until opaque and flaking easily.
6
Assembly
Stir in parsley and black pepper off heat. Taste and adjust seasoning. Ladle into a bowl and serve with bread.
7
Plate
Serve hot with crusty bread alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salt cod, desalinated
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 11 onion
- 22 small potato (200g)
- 7 oz100g, a scant half of a 14.5 oz can canned tomato
- 1/2 cup120ml dry white wine
- 1 1/2 cup360ml water
- 22 bay leaf
- 2 tbsp2 tbsp parsley
- black pepper, to taste
- 2 slice2 slice crusty bread, to serve
