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Codfish Soup (Zuppa di Merluzzo)
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- #8920
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1/2 pound salt codfish
4 1/2 tablespoons good olive oil
1 small onion
1 bunch parsley stems
1 stalk celery, cut up
bay leaf
1 small sprig thyme
2 tomatoes
2 tablespoons dry white wine
1 medium potato, peeled and cut into slices
1 cup water
black pepper
salt
4 pieces toasted or fried bread
directions
Take salt codfish that has been soaked and cut it up into squares, but not too small.
Prepare in a saucepan 4 tablespoons of olive-oil and one small onion. Cook the onion in the oil over a slow fire, without allowing the onion to become colored, then add parsley stems, celery, bay leaf, and thyme.
Cool for a few moments, then add tomatoes, skinned and with the seeds removed, and cut into slices. Next, add dry white wine and potato. Finally, add the water.
When the potato is half cooked, add the codfish, then remaining olive-oil. Remove the parsley stems, and put in instead 1/2 tablespoon of chopped-up parsley. Add a good pinch of pepper and some salt, if needed.
When the vegetables are thoroughly cooked, pour the soup over pieces of toasted or fried bread, and serve.
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nutrition data
419 calories, 18 grams fat, 23 grams carbohydrates, 39 grams protein per serving.
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reviews & comments
February 21, 2009
OMG OMG OMG! i baked codfish for a birthday party today and served shrimp cocktail with it. tonight, i made a soup using this recipe, thru the leftover baked spud in, with the shrimp and cod leftovers and it is fabtabulus! i can't believe i made this myself! the codfish (earlier today, was made using flavored diced canned tomatoes with ritz & cheese it/nip crackers, buttah, olive oil, & s&p. all i had to do was nuke up some chopped celery and (spanish) onion. Yum!