2 tablespoons of extra virgin olive oil
1 kg of cod fillets
2 liters of water
4 medium carrots cut into pieces
3 ripe tomatoes cut in half
2 cloves of garlic
2 sprigs of parsley with leaves
1 medium onion sliced
Salt to taste
2 tablespoons of extra virgin olive oil
1 kg of cod fillets
2 liters of water
4 medium carrots cut into pieces
3 ripe tomatoes cut in half
2 cloves of garlic
2 sprigs of parsley with leaves
1 medium onion sliced
Salt to taste
1
Cut half the fish into pieces and sauté for five minutes in a large pan with olive oil
Add the remaining ingredients, stir, and add water
Season with salt, cover, and let simmer on low heat for an hour
2
Turn off the heat, separate the carrot, and pass all the rest through a sieve, starting with the tomato
Mash well to extract the juices from the ingredients
Blend the broth in a blender with the carrot
3
Return the soup to the heat, cut into cubes the reserved fish and add it to the pan
Cook for eight minutes and serve.
