Salt cod soup (Zuppa di baccala)
Salt cod soup (Zuppa di baccala)
Ingredients
For the salt cod
- 1kg skinless, boneless cod fillet
- 200g coarse sea salt
For the soup
- 2 tbsp olive oil
- 2 onions, finely chopped
- 4 cloves of garlic, finely chopped
- 1 red chilli, finely chopped (optional)
- 1 kg plum tomatoes, roughly chopped
- 500ml fish stock
- 200ml dry white wine
- 1 bunch of basil, leaves picked
- 1 bunch of parsley, leaves picked
- 500g potatoes, peeled and diced
- 200g green beans, trimmed
- 200g broad beans (fresh or frozen)
- Extra virgin olive oil, to serve
Instructions
- 1
If using fresh cod, bury it in the salt for 12–24 hours in the fridge. This draws out moisture and preserves the fish. Rinse well and soak in cold water for 24 hours, changing the water 3–4 times.
- 2
Heat the olive oil in a large pot over medium heat. Add the onions and cook until softened, about 8 minutes. Add the garlic and chilli (if using) and cook for another minute until fragrant.
8 min - 3
Add the tomatoes and cook for 10 minutes, stirring occasionally, until they start to break down.
10 min - 4
Pour in the fish stock and white wine, bring to a boil, then reduce heat and simmer for 15 minutes.
15 min - 5
Flake the salt cod into the soup. Add the potatoes, green beans and broad beans. Cook for 15–20 minutes, or until the vegetables are tender and the fish is cooked through.
20 min - 6
Stir in the basil and parsley. Season to taste.
- 7
Serve drizzled with extra virgin olive oil.
Nutrition
Per serving (based on 6 servings)
