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

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

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