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.