INGREDIENTS:
- 1/2 lb salt codfish, soaked
- 4 1/2 tablespoons olive oil
- 1 onion, small
- a small piece of celery
- a small bunch of parsley stems
- a small sprig of thyme
- a bay-leaf
- 2 tomatoes
- 1 potato, medium-sized
- 2 tablespoons of dry white wine
- 1 cup of water
- 1/2 tablespoon of chopped-up parsley
- a good pinch of pepper
- salt
- toasted or fried bread, for serving
PREPARATION:
- Drain 1/2 pound of salt cod fish that has been soaked. Cut it up into medium-sized squares.
- Put 4 tablespoons of good-quality olive oil in a saucepan. Take one small onion and cut into small pieces. Add to the olive oil. Cook onion over moderate heat, but don't allow the onion to become colored.
- Add a small piece of celery, a small bunch of parsley stems, a small sprig of thyme and a bay-leaf. Let cool for several moments.
- Skin two tomatoes, remove seeds and cut into slices. Add to the saucepan.
- Peel one medium-sized potato and cut into slices. Add to the saucepan, together with two tablespoons of dry white wine and one cup of water.
- Continue cooking until potato is half-cooked. Then add the codfish and remaining one-half tablespoon of olive oil.
- Remove the parsley stems from the saucepan. Put in 1/2 tablespoon of chopped-up parsley. Season with salt and a good pinch of pepper.
- As soon as the vegetables are completely cooked put pieces of toasted or fried bread in a serving dish and pour the soup over them. Serve hot.
Cod fish is a popular sea food with a low-fat content, mild flavor and a flaky, dense white flesh. Average mass of the Atlantic cod is 11-26 lb (5-12 kg), but some specimens can weigh up to 220 lb (100 kg).
Cod liver oil, made from processed cod livers, are an important source of omega-3 fatty acids, DHA and EPA, and vitamins like vitamin D, vitamin A, vitamin E. Cod meat is white in color and is flaky and moist when cooked. Atlantic cod is one of the main ingredients in fish and chips in the UK, along with plaice and haddock. It is also often consumed in Portugal and Spain.
Cod are currently at risk from overfishing in the United Kingdom, Canada and majority of other Atlantic countries. On the market you can find fish commonly known as cod which are unrelated to Gadus genus. This name confusion is partly market-driven. Some fish have names derived from cod, such as tomcod, codlet or codling.
Sandra D. is a blogger and owner of http://www.womensboatshoesbuy.com
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