Cod Soup (bakalar or Stock Fish) |
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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 10 |
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Mom makes this for Lenten Fridays Easter and cold days. Really excellent fortifying soup. Before you START SOUP: Wash, then soak Cod in cold water 3 days and 2 nights, changing the water several times. Wash again before cooking. Add cold water to large kettle;put fish in. Cook about 3 hours. Clean skin off and shred from bone. Now it is ready. Get Ingredients out and proceed with Directions. Ingredients:
1/4 cup salad oil |
3 medium onions, minced |
2 garlic cloves, minced |
1 cod |
5 cups soup stock (water can be added if needed) |
5 teaspoons parsley |
1/2 teaspoon black pepper |
1/2 teaspoon red pepper |
2 teaspoons paprika |
Directions:
1. Saute onions in hot oil until golden brown.
2. Then add garlic, paprika, red pepper.
3. To this, add the prepared cod fish which you prepared above in Description. .
4. Stir ingredients well for about 5 minutes, making sure it does not stick to pan.
5. Then add the broth the cod fish was cooked inches.
6. Add water if needed.
7. Cook until tender, about 1 1/2 hours.
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