Salt Cod Soup (zuppa Di Baccala)

Salt Cod Soup (zuppa Di Baccala)
Salt Cod Soup (zuppa Di Baccala) is a gluten free, dairy free, and primal recipe with 55 servings. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 146 calories, 4g of protein, and 14g of fat. 59 people found this recipe to be scrumptious and satisfying. Head to the store and pick up carrots, salt cod, g tins of plum tomatoes, and a few other things to make it today. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 61 hour and 9 minutes.

Instructions

1
Did you know that cod used to be a very highly prized, valuable trading commodity? Wars and battles were won on salt cod because, of course, in the old days ships were sailing for weeks or months and the sailors would have a very unhealthy diet. Having salt cod on board as a source of protein kept them going, and it meant they could jump off the boat with enough energy for a bit of fighting when it was required! All kinds of cultures began to salt fish I suppose Iberian and Nordic countries are particularly well known for still doing it today. And certainly the Italians are more than partial to their fair share of it. Hundreds of years ago the only way to get fish into the centre of Italy would have been to use preserved fish like salt cod. It might sound obvious, but this is why Tuscan cooking is predominantly meat- and bean-based. In the old days the only common fish recipes would have used either preserved or fresh lake fish.Unless you live in a country where its prevalent, like Portugal or Spain, salt cod can only be bought in good delis. Try to hunt out the real baccal, but if you cant find any then simply buy some fresh fish which can be salted overnight. As salt cod is preserved using copious amounts of salt, avoid seasoning this soup at all or do it right at the very end.If using fresh cod, haddock or monkfish, pack it in a few handfuls of sea salt overnight and rinse it before using. If using proper salt cod, soak the fillets in cold water for 24 hours, changing the water a few times during this period. This way, the fish will rehydrate and the saltiness will be removed before cooking. If the fish is more than 2cm thick it might need up to 36 hours soaking.Chop the onion, carrots, celery, garlic and parsley stalks.
Ingredients you will need
SeasoningSeasoning
MonkfishMonkfish
CodCod
SaltSalt
CarrotCarrot
HaddockHaddock
ParsleyParsley
CeleryCelery
GarlicGarlic
OnionOnion
WaterWater
FishFish
MeatMeat
SoupSoup
2
Heat a splash of olive oil in a saucepan, and add the chopped vegetables, parsley stalks and dried chilli. Sweat very slowly with the lid ajar for 15 to 20 minutes until soft, but not brown.
Ingredients you will need
Dried Chili PepperDried Chili Pepper
VegetableVegetable
Olive OilOlive Oil
ParsleyParsley
Equipment you will use
Sauce PanSauce Pan
3
Add the tomatoes and simmer for 10 minutes, then add the stock and bring back to the boil.Break up any larger pieces of tomato with a wooden spoon and drop the salt cod fillets into the hot soup. Simmer gently for 15 minutes, just until the fish has poached and flakes apart when prodded with a fork. Pick out any bits of skin. Gently fold the flakes of fish through the soup, taste and season with pepper, salt (if needed) and a little lemon juice. Chop the parsley and celery leaves and scatter over the soup.
Ingredients you will need
Celery LeavesCelery Leaves
Cod FilletsCod Fillets
Lemon JuiceLemon Juice
TomatoTomato
ParsleyParsley
PepperPepper
StockStock
FishFish
SaltSalt
SoupSoup
Equipment you will use
Wooden SpoonWooden Spoon
4
Drizzle with plenty of extra virgin olive oil.Tip
Ingredients you will need
Extra Virgin Olive OilExtra Virgin Olive Oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Cod. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Skyfall Pinot Gris. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 13 dollars per bottle.
Skyfall Pinot Gris
Skyfall Pinot Gris
Pale straw in color with notes of mango, citrus blossom and banana in the nose. On the palate a medley of tropical fruit unfolds into tangerine, mango, grapefruit, and banana flavors. These tropical notes continue throughout the long and lingering finish.
DifficultyExpert
Ready In61 hrs, 9 m.
Servings55
Health Score4
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