Bouillabaisse with Salted Cod and Potatoes
Soups • World
Description
Choose thin pieces of white fish with dark skin. Soak them in cold water for 12 hours (for best results, change the water four times during this period, making sure to rinse the bottom of the container).
Ingredients
- Olive Oil 5 tablespoons
- Onion 2 heads
- Garlic 3 cloves
- Tomatoes 2 pieces
- Spices a pinch
- Salad Potatoes 0 lbs
- Saffron ½ teaspoon
- Lightly Salted Red Fish 15 oz
- Salt to taste
Step-by-Step Guide
Step 1
In a large, heavy pot, heat the oil. Add finely chopped onion and sauté for 5 minutes, stirring, until the onion is soft and translucent. First, add the crushed garlic, and after a few minutes, add the chopped tomatoes and continue to cook, stirring, for another 5 minutes.
Step 2
Pour in 2 liters of water. Cut the potatoes into 1.5 cm thick slices and add them along with the herbs. Bring the water to a boil.
Step 3
In a mortar, grind the saffron, pour in a couple of tablespoons of broth from the pot, mix, and return it to the pot. Simmer on low heat, without bringing to a boil, for about 20 minutes. Rinse the cod that has been soaked overnight, remove the skin and bones, and flake the flesh into large pieces.
Step 4
Add the fish to the pot and cook for another 10 minutes, until the potatoes are done. Season the bouillabaisse to taste with salt and serve immediately, garnished with toasted bread.
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