Cod, potato, and garlic soup

Name: Cod, potato, and garlic soup (Ajo colordo)
Yield: Serves 4
Cuisine: Spanish
Ingredients: Salt; ¾ cup (200 ml) extra virgin olive oil; ½ teaspoon saffron Generous; 2 teaspoons ground cumin; 1 lb 12 oz (800 g) floury potatoes, peeled and cut into large equal chunks; 2 large ripe tomatoes, halved; 9 oz (250 g) cod fillet, cut into chunks; 4 cloves garlic, peeled and crushed; Scant 1 tablespoon mild paprika; 1 medium white onion, roughly chopped

Ajo colordo

Preparation info

Serves
4

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

Typical of Almerian coastal towns and villages, the pungent, fishy flavor of this “survival” soup is heightened by punchy paprika, cumin, and saffron. It can be served hot or cold—a useful characteristic. Diego serves it as a tapa in a small bowl. Serve this soup with slices of sourdough bread.

Ingredients

1 lb 12 oz (800 g) floury potatoes, peeled and cut into large equal chunks

Europe
Spain
Almería
Fish course
Pescatarian
Soup
Gluten-free
Mediterranean

Method

In a large pot, cover the potatoes with water and add the tomatoes and half the paprika Bring to a boil, lower the heat, and simmer for about 20 minutes until the potatoes are nearly cooked (test with a fork) Add the fish and continue to bubble until completely cooked, 5 to 6 minutes.

Using a slotted spoon, transfer the potatoes, tomatoes, and cod to a bowl, reserving the cooking liquid