Zuppa di Baccalà

Name: Zuppa di Baccalà
Cuisine: Italian
Ingredients: 7 ounces salt cod; 7 tbsp. olive oil; 2 celery ribs, thinly sliced; 6 cloves garlic, finely chopped; 1 tsp. dried red pepper flakes; 1 jarred roasted red pepper, diced; 1 ⅔ cups canned peeled tomatoes; 2 ½ cups fish stock (chicken is also acceptable); 2 ½ cups fish stock (chicken is also acceptable); 1 cup peeled and diced potatoes; salt and freshly ground black pepper; salt and freshly ground black pepper; juice of 1 lemon; ½ bunch of flat-leaf parsley, finely chopped; grated zest of 1 organic lemon; few black olives, halved and pitted; extra-virgin olive oil

Preparation info

Difficulty
Easy

Appears in

Good Soup

By Joris Bijdendijk and Samuel Levie

Published 2023

About

Ingredients

7 ounces salt cod
7 tbsp. olive oil
2 celery ribs<

Europe
Italy
Fish course
Soup
Pescatarian
Gluten-free

Method

Soak the salted cod in cold water for 24 hours. Change the water every now and then so that the salt is drawn from the fish. Cut the desalted fish into 1 ¼-inch cubes.

Heat the olive oil in a pan over low heat. Reserve a few slices of celery for the garnish and add the rest with the garlic. Sauté for about 5 minutes, until the garlic browns slightly but does not burn. Add the dried red