Spanish Cod Fish Soup


1/2 tsp saffron, crushed
1 cup hot water
2 tbs olive oil
1 onion, thinly sliced
1 clove garlic, finely minced
1 lb skinless codfish steaks, or filets, any bones removed
1 (16 oz) can plum tomatoes
1 cup bottled clam juice
1/4 cup fresh parsley, chopped
kosher salt and black pepper to taste
1/2 orange
This classical Spanish soup is flavored with olive oil, tomato and saffron and enhanced with the tang of fresh orange.

  • Soak the saffron in the hot water for 1/2 hour.
  • In a deep heavy pot heat the olive oil, then saute the onion and garlic until just golden.
  • Add the fish steaks and saute briefly on both sides
  • Add the saffron water, tomatoes, clam juice, parsley, salt and pepper.
  • Bring to a boil, then simmer gently over low heat, covered for about 15-20 minutes or until the fish flakes easily.
  • With a vegetable peeler, remove the orange part of the rind, leaving the pith behind.
  • Cut the rind into julienne strips and add to the soup.
  • Continue to simmer soup gently.
  • Add the juice of the orange and simmer for another few minutes.




40 min


15 min


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