Codfish Soup, by Ana Bravo
2
Ingredients
1 tablespoon olive oil
1 clove garlic
1/3 red onion
1 carrot
1 cup green beans, chopped
1 cup spinach
2 tablespoons chopped coriander (or parsley)
3/4 cup small pasta of your choice
200 g Riberalves Ready-to-Cook Codfish Loin
Coriander to taste
Chilli pepper to taste (optional)
1 clove garlic
1/3 red onion
1 carrot
1 cup green beans, chopped
1 cup spinach
2 tablespoons chopped coriander (or parsley)
3/4 cup small pasta of your choice
200 g Riberalves Ready-to-Cook Codfish Loin
Coriander to taste
Chilli pepper to taste (optional)
Preparation
Thaw the cod.
Put the olive oil, the sliced garlic, the coriander, the onion cut into thin half-moons, the sliced carrot and the green beans into a pot.
Cook over a low heat until the onion is translucent. Add about 500 ml of hot water.
Boil for five minutes and then add the codfish (having first removed the skin and bones). When the codfish is cooked (about 10 minutes), remove it from the pot and add the spinach. After 3 minutes (or when the spinach is cooked to your liking), turn off the heat and serve your soup hot, sprinkled with chopped coriander and chilli pepper (optional).