400 grams of cod fillets
3 tablespoons of olive oil
3 cloves of garlic, minced
2 chopped onions
1 stalk of celery, finely chopped
3 sprigs of fresh parsley, chopped
4 cups of peeled and seeded tomatoes
1 cup of white wine
1 liter of water
3 potatoes, peeled and cubed
Salt and black pepper to taste
Garlic toast with alpine thyme, at will
400 grams of cod fillets
3 tablespoons of olive oil
3 cloves of garlic, minced
2 chopped onions
1 stalk of celery, finely chopped
3 sprigs of fresh parsley, chopped
4 cups of peeled and seeded tomatoes
1 cup of white wine
1 liter of water
3 potatoes, peeled and cubed
Salt and black pepper to taste
Garlic toast with alpine thyme, at will
The night before, soak the cod in water to remove excess salt
Change the liquid occasionally
Let it sit for at least a night
When preparing the soup, drain the cod and reserve
Heat the oil in a pan and sauté the garlic until fragrant
Add the onions and cook until softened
Then add the celery and parsley and stir for 1 minute
Add the tomatoes and cook for 10 minutes
Remove from heat and strain the mixture through a sieve
Return the sieved mixture to the pan and add the wine, water, potatoes, and cod
When it starts to simmer, reduce the flame and taste
Add a pinch of black pepper and if needed, add a bit more salt, but use moderation
Let it cook for about 40 minutes in a half-covered pan
If it gets too dry, add a bit of water mid-cooking
Serve very hot with garlic toast and an alpine thyme garnish.
