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Salt cod soup (Zuppa di baccala)
Salt cod soup (Zuppa di baccala)
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Total Time:
55 minutes
Flavorful soup with easy overnight salted cod.
Ingredients:
  • 310 g salt cod or 600g fresh cod, haddock or monkfish fillets, from sustainable sources, ask your fishmonger
  • 1 white onion peeled
  • 2 small carrots peeled
  • 2 sticks celery trimmed, pale green inner leaves reserved
  • 2 cloves garlic peeled
  • 1 small bunch fresh flat-leaf parsley stalks and leaves separated
  • extra virgin olive oil
  • 1 small dried red chilli crumbled
  • 2 x 400 g good-quality tinned plum tomatoes
  • 425 ml light organic chicken stock
  • sea salt
  • freshly ground black pepper
  • 1 lemon juice of
Instructions:
  • Prepare the salt cod for the soup by soaking it overnight in cold water to remove excess saltiness. If the fish is more than 2cm thick, it may require up to 36 hours' soaking time. If using fresh fish, salt it overnight in sea salt and rinse before using. In a saucepan, sauté chopped vegetables, parsley stalks, and dried chili in olive oil until soft. Add tomatoes, simmer for 10 minutes, then pour in stock and bring to a boil. Gently add the salt cod fillets and simmer for 15 minutes until the fish is cooked. Season with pepper, salt (if needed), lemon juice, and fresh parsley and celery leaves before serving with a drizzle of extra virgin olive oil.

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