Baccala Soup
Ingredients
- 1 - 1 1/2 lb dried salt cod fish, "baccala"-soaked ⓘ
- 1/2 cup oil, a good olive oil ⓘ
- 2 small onions, sliced ⓘ
- 3 garlic cloves, chopped ⓘ
- 2 stalks celery, diced
- 1 bay leaf ⓘ
- 1 tablespoon parsley, chopped ⓘ
- 1 (28 ounce) can crushed tomatoes ⓘ
- 3 medium potatoes, chunked ⓘ
- 3 cups water ⓘ
- 1/2 teaspoon pepper ⓘ
- 1/2 teaspoon thyme ⓘ
Instructions
- Soak baccala in a deep pan/bowl filled with water for 2 days;changing water once a day.
- Cut fish up into 4 inch squares;set aside.
- In pot on a medium low flame; put oil,onion and garlic; brown gently.
- Add celery,bay leaf,thyme and parsley; continue browning for 1-2 minutes.
- Add tomatoes; cook 5 minutes.
- Add potatoes; cook 10 minutes.
- Add fish; cover and lower flame.
- Cook slowly; 40 minutes or until potatoes and fish are done.
- Stir in pepper at end of cook time.
Nutrition & Diet Analysis (per serving)
683
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).