This is a simple soup, very suitable for the days in Lent. It has a good flavour and a sufficient feel of penitence about it to please the most rigid of worshippers.
Fry onion, garlic, chopped stick of celery, chopped carrot and tomato in olive oil and butter until the onions are opaque, add the herbs and fry for a little longer. Add the cod’s head and bayleaf and water. Bring to the boil and then simmer for about 1 hour. Strain into another saucepan, add the tomato purée and rice and boil for 10 minutes. Add salt and pepper to taste. Fry some croûtons in olive oil and serve with the soup.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.