Alentejo Bread Codfish Soup

1. 1

   Season cod with salt and pepper.

2. 2

   Cook cod in boiling water.

3. 3

   Let cool slightly and shred cod.

4. 4

   Use cooking water to poach eggs.

5. 5

   Heat olive oil in a pan and saute 2 garlic cloves.

6. 6

   Add shredded cod, stir well and remove from heat.

7. 7

   In a medium bowl, add rock salt, garlic and cilantro leaves and crush well

8. 8

   Add hot water to make stock. Add cod, garlic and chopped tomatoes to the stock.

9. 9

   Place 1-2 slices bread on a soup plate and spoon the stock and cod over bread until soaked.

10. 10

    Add 1 poached egg on top of bread and cod.

11. 11

    Garnish with fresh cilantro leaves and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.