ZUPPA DI BACCALA/SALTED COD SOUP

BACCALA SOUP/ZUPPA

As the weather turns cool outside, a pot of soup simmering on the stove warms the house and the stomach.

INGREDIENTS

2 tablespoons/30 ml Extra Virgin Olive Oil-EVOO

1 large onion-chopped

2 carrots-chopped

3 celery stalks-chopped

2 medium potatoes-diced

2 garlic cloves- finely diced

1/2 cup/125 ml fresh parsley -chopped

1 lb/454gm presoaked salted cod/baccala

4 plum tomatoes-crushed. Can use fresh, frozen or canned.

1/2 cup/125 ml raisins

3 cups/750ml chicken or fish stock

DIRECTIONS

Cover bottom of medium sized pot with olive oil.

Over medium heat add onions, garlic, celery and sautee 3-5 minutes until soft.

Add carrots and potatoes-stir.

Cook for  a further 5 minutes.

Add parsley and tomatoes and mix well.

Add the stock and bring to boil.

Simmer for approximately 30 minutes.

Add the cod/baccala and raisins.

Let simmer for a further 30 minutes.

It should be noted the raisins in the soup was my mother's touch. A little family secret for the baccala soup. People often asked why her cooking was so good. It was these little "touches " that made the difference.

With some crunchy Italian bread or your choice, it is a good meal all on its own. Baccala does mean cod. But it can also mean dummy! So if someone calls you a baccala, it is not a compliment.
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