Codfish soup
Canja de bacalhau
INGREDIENTS
- 200 g Brasmar Deep-Frozen Soaked Cod
- 1 onion
- 1 carrot
- 2 cloves of garlic
- 1 egg
- 70 g of spaghetti
- 1 sprig of parsley
- 1 bay leaf
- Salt and pepper to taste
- Olive oil to taste
Canja de bacalhau
INGREDIENTS
- 200 g Brasmar Deep-Frozen Soaked Cod
- 1 onion
- 1 carrot
- 2 cloves of garlic
- 1 egg
- 70 g of spaghetti
- 1 sprig of parsley
- 1 bay leaf
- Salt and pepper to taste
- Olive oil to taste
PREPARATION
Place a pan on the heat, add a dash of olive oil, the onion cut into quarters, the crushed garlic, the bay leaf, the sprig of parsley and let it brown.
Add the cod, the whole peeled carrot and the egg. Cover with water and bring to the boil.
Turn off the heat and remove the carrot and egg and reserve the broth (the egg should not cook for more than 6 minutes).
Flake the cod and cut the carrot into slices.
Remove some of the broth and cook the pasta.
Strain out impurities and adjust seasoning.
Arrange all the ingredients in a deep dish and pour the hot broth over them.
PREPARATION
Place a pan on the heat, add a dash of olive oil, the onion cut into quarters, the crushed garlic, the bay leaf, the sprig of parsley and let it brown.
Add the cod, the whole peeled carrot and the egg. Cover with water and bring to the boil.
Turn off the heat and remove the carrot and egg and reserve the broth (the egg should not cook for more than 6 minutes).
Flake the cod and cut the carrot into slices.
Remove some of the broth and cook the pasta.
Strain out impurities and adjust seasoning.
Arrange all the ingredients in a deep dish and pour the hot broth over them.
