Catalonian Cod Soup


  • 1/3 cup pine nuts
  • 4 large garlic cloves, minced
  • 2 cups chopped onions
  • 1 tbs olive oil
  • 1 large pinch of saffron or 1/2 tsp turmeric
  • 1 (28oz) can of tomatoes, drained
  • 2 (14.5oz) of chicken broth
  • 2/3 cup dry white wine
  • 2 lb of Alaska Cod fillets
  • 1/2 cup chopped parsley
  • 4 slices of French or Italian bread, cut into bite sized pieces and toasted
  • In a food processor or blender, grind nuts and garlic into a paste.
  • In a large nonstick saute pan, cook onions in olive oil over medium heat for 3 to 5 minutes, until lightly golden.
  • Add garlic paste, saffron, tomatoes, chicken broth and wine.
  • Bring to a simmer and cook for 10 minutes.
  • Add Cod  fillets to pan and turn off heat. Let stand covered for 5 to 5 minutes or until fish is opaque and flakes easily.
  • Break cod into large chunks,stir in parsley and bread and cook on low heat for 3 minutes more.
  • Serve hot.
Recipe courtesy of Alaska Seafood Marketing Institute

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