Spanish Cod Fish Soup
Ingredients
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.
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