The traditional Portuguese dish Sopa seca is a soup that is used for festivities and gatherings of people. It can be varied with different ingredients. We propose to try with salted cod. This recipe is from Portuguese chef Vitor Sobral.
1,5 kg cod loins, Terra do Bacalhau
600 g white bread with crust, sliced
300 g chickpeas, cooked
300 g green beans, scaled and chopped in pieces
250 g onion, chopped
1,5 l salted cod broth (cooking water)
1,5 dl olive oil, virgin extra
20 mint leaves
3 garlic cloves, chopped
Salt, to taste
Pepper, to taste
- Always start by soaking the codfish according to instruction before preparing. To test if the fish is ready, take out a small piece of the thickest part of the loin and taste it. It should have an appealing saltiness when ready. If you start gasping for water, it´s not ready and you will need to soak it more.
- Bring a pot of water to the boil, lower the heat and add the codfish loins. Simmer for 7 minutes. Scoop up the cod and set aside 1,5 l of the broth.
- Pour the broth in a saucepan and add garlic and onion. Bring to a boil and let it cook a couple of minutes. Season with salt and pepper. Add the chickpeas, the green beans and mint by the end of the cooking time.
- In a serving pot, Scoop up the vegetables and place in the pot. Top it with a layer of the bread. Flake the codfish and layer. Sprinkle over the broth and olive oil and serve immediately.