Codfish soup with onions and olives

codfish soup with onions and olives

Codfish soup with onions and olives

Codfish soup with onions and olives is a second course with a distinct and attractive taste, where the flavor of onion is well blended with the salty of codfish as the sweet and sour flavor of tomato well blend with the bitterness of the olives.

Servings: 2

Ingredients:

  • 1 lb  2 oz             Salted codfish soaked and drained
  • 3                          Large onions
  • 15                        Olives
  • 1 lb 2 oz              Cherry tomatoes
  • 2     tbsp              Extra virgin olive oil
  •                             Parsley
  •                             Black pepper
  •                             Salt

codfish soup with onions and olives

Instructions:

Put salted codfish to soak for 24 hours, changing water about every 6 hours. The soaking time depends mainly on the size and therefore from the thickness of codfish. After 24 hours, chop the codfish, remove the skin and keep it to soak for another 12-24 hours. At the end of the soaking time drain the codfish for a few hours putting it in a colander into a tray, inside the refrigerator. The purpose of soaking is to obtain a rehydrated and desalted codfish, to make it ready to be cooked.

In a saucepan, put all the ingredients cold: 2 tablespoons of extra virgin olive oil, sliced onions, olives, chopped parsley, and a sprinkling of black pepper (a).
Saute for 2-3 minutes over medium heat.
Add halved cherry tomatoes, a pinch of salt and mix (b).
Cover with lid and simmer for about 30 minutes (c).
Add codfish to the sauce, close again with cover (d) and cook for about 10 minutes (e).
Let stand codfish soup with onions and olives a few minutes before to serve it well hot garnished with fresh parsley and a few drops of extra virgin olive oil.

codfish soup with onions and olives codfish soup with onions and olives codfish soup with onions and olives codfish soup with onions and olives codfish soup with onions and olives

 

codfish soup with onions and olives

Zuppa di baccalà con cipolle e olive

La zuppa di baccalà con cipolle ed olive è un secondo piatto dal gusto deciso ed accattivante, dove il sapore della cipolla e la sapidità del baccalà ben si fondono col gusto agrodolce del pomodoro e quello amarognolo delle olive.

Dosi per 2 persone

Ingredienti:

  • 500     gr              Baccalà già ammollato e scolato
  • 3                          Cipolle grandi
  • 15                        Olive
  • 500     gr              Pomodorini
  • 30       ml             Olio extravergine di oliva
  •            qb             Prezzemolo
  •            qb             Pepe nero
  •            qb             Sale

codfish soup with onions and olives

Preparazione:

Mettere il baccalà a mollo per 24 ore, cambiando l’acqua circa ogni 6 ore. Il tempo di ammollo dipende soprattutto dalla grandezza e quindi dallo spessore del baccalà. Dopo 24 ore tagliare a pezzi il baccalà, eliminare la pelle e tenerlo a mollo per altre 12/24 ore. Al termine dell’ammollo far scolare per qualche ora il baccalà mettendolo in un colapasta in una bacinella all’interno del frigorifero. Lo scopo dell’ammollo è quello di ottenere un baccalà reidratato, dissalato e quindi pronto per essere cucinato.

In una casseruola, mettere a freddo 2 cucchiai di olio extravergine di oliva, le cipolle affettate, le olive, il prezzemolo tritato, ed una spolverata di pepe nero (a).
Soffriggere per 2-3 minuti a fuoco moderato.
Aggiungere i pomodorini tagliati a metà, un pizzico di sale e mescolare (b).
Chiudere con coperchio e cuocere a fuoco lento per circa 30 minuti (c).
Unire il baccalà al sugo, chiudere di nuovo con coperchio (d) e cuocere per circa 10 minuti (e).
Lasciare riposare la zuppa qualche minuto prima di servirla calda guarnita con prezzemolo fresco e qualche goccia di olio extravergine di oliva.

codfish soup with onions and olives

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