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Italian-style Salt Cod Soup

  • 40 minutes
  • Medium
  • Second Courses

Ingredients: Per 6 servings

  • 3 ½ oz salt cod
  • extra virgin olive oil
  • ½ cup dry white wine
  • 7 oz canned tomatoes
  • 3 ½ oz onion
  • 4 cloves of garlic
  • 1 tablespoon parsley
  • 1 stalk celery
  • 1 sprig thyme
  • 3 leaves of bay leaves
  • 1 small bunch parsley
  • ½ lb potatoes
  • pepper
  • 24 bread slices


Cut the salt cod into regular pieces of 3 oz each, peel these and bone them. In a crockpot, sauté in a little oil the finely chopped onion, the 2 cloves of garlic, and a bunch of aromatic herbs. Lightly brown very slowly, then add the fillets of tomato and mix well.

Douse with the wine, leave to reduce a little, add the potatoes, cover everything with water and continue cooking. Three-quarters of the way through cooking the potatoes, remove the cloves of garlic and the bunch of herbs. Add the salt cod to the pan and sprinkle with two spoonfuls of oil. Turn down the heat, cover the pan, and continue cooking, simmering very gently.

When the cooking is finished, check the salt and finish off with chopped parsley and a generous pinch of pepper crushed in a mortar. Line up the slices of bread on a large serving plate, lay on top the salt cod and potatoes, and douse everything with the cooking liquid which should not be too dense.