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Now In: Recipes → Spain → SoupStew → Codfish Soup

Codfish Soup
Seafood stews are a standard throughout the Mediterranean. This one combines two Spanish favorites: saffron and cod, a mild, firm white fish, in a light tomato broth flavored with aromatics and orange. Seafood stews match well with rich garnishes, and this soup is particularly good with aïoli (garlic mayonnaise). Spread on toast rounds and float them in the soup just before serving.
 
Base SKU: 440
Cuisine: Spanish
Prep Time: 30 Minutes
Cooking Time: 30 Minutes
Yield: 6 Servings
Source: EthnicGrocer
Ingredients:- Click "View all receipe products" to see all recipe products.

1 cup(s) Fish stock or water
1 Onion, thinly sliced
1 tablespoon(s) Garlic, minced
1 pound(s) Cod steaks
1 can(s) Italian tomatoes, canned, crushed
1 cup(s) Clam juice
to taste Black pepper, freshly ground
1 Orange, julienned zest and juice
1/4 cup(s) Fresh parsley, chopped, and extra for garnish

Instructions:
1. Heat saffron in stock or water; steep for 10 minutes
2. Meanwhile, heat oil in a heavy pot. Sauté onions until golden; add garlic and sauté until aromatic.
3. Add fish and sauté briefly on both sides. Add saffron stock, tomatoes, clam juice, and salt and pepper to taste. Simmer gently over low heat, uncovered, until fish is done, about 15 minutes. Add orange zest and parsley.
4. Remove fish from soup with a slotted spoon and reserve. When cooled, remove skin and bones and cut into bite-sized chunks. Replace fish in soup and add the orange juice. Simmer until heated through. Garnish with parsley.
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