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Portuguese bread soup with black cod
Ingredients
- 1 leek
- 2/3 cup (150 milliliters) olive oil
- Salt, to taste
- 1 teaspoon (5 milliliters) black peppercorns
- 1 teaspoon (5 milliliters) coriander seeds
- 3 cloves of garlic, thinly sliced
- 1.8 kilograms field tomatoes, roughly chopped
- 8 (2 liters) cups of water
- 450 grams dried-out, sturdy rustic loaf of bread (about 1/2 loaf)
- 450 grams raw black cod, cut into 5 centimeter cubes
- 110 grams chorizo, roughly sliced (optional)
- Handful of chopped fresh cilantro
Directions
- Chop leeks and onion add to a pot with oil. Add a dash of salt.
- Crush peppercorn, coriander seeds, and garlic with mortar and pestle (or in a coffee grinder).
- Push the leeks to one side of the pan and add spices to the cleared space. Toast the spices for 30 seconds then mix in with the leeks.
- Add tomatoes to the pot and season with salt. Pour in water and let it cook down for 30 minutes.
- Take pot off heat and pulse tomatoes with an immersion blender. Adjust seasoning to taste.
- Slice bread into cubes and toss in pot.
- Add raw cod pieces and put pot back on heat to cook cod. Toss in sliced chorizo. Simmer soup for about eight minutes, enough time for the cod to cook.
- Chop fresh cilantro and stir into pot.
- Ladle soup into bowl and drizzle oil over top as desired.
