Ingredients with Measurements:
- 1 pound dried cod skin
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- 6 cups water
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the dried cod skin under cold water to remove any excess salt. Soak it in water for at least 2 hours or overnight to rehydrate.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the rehydrated cod skin, paprika, dried oregano, and bay leaf to the pot. Stir to combine.
4. Pour in 6 cups of water and bring the soup to a boil. Reduce the heat to low and let it simmer for 30 minutes.
5. Remove the bay leaf and use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches.
6. Season the soup with salt and pepper to taste.
7. Serve hot with your favorite garnishes.
- Time:
Preparation time: 2 hours (to soak the dried cod skin)
- Cooking time: 30 minutes
Temperature:
- Medium heat to sauté the onion and garlic
- Low heat to simmer the soup
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 120
- Fat: 6g
- Carbohydrates: 5g
- Protein: 12g
Substitutions for ingredients:
- You can use fresh cod skin instead of dried cod skin, but the soup will have a different texture and flavor.
- If you don't have paprika, you can use cayenne pepper or chili powder instead.
- You can use fresh oregano instead of dried oregano, but use 3 times the amount.
Variations:
- Add diced potatoes or carrots to the soup for extra flavor and nutrition.
- Use chicken or vegetable broth instead of water for a richer flavor.
- Add a can of diced tomatoes for a tomato-based soup.
Tips and tricks:
- Soaking the dried cod skin overnight will make it easier to rehydrate.
- Be careful not to over-season the soup with salt, as the dried cod skin is already salty.
- Use an immersion blender to blend the soup directly in the pot for easy cleanup.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in a bowl with a dollop of sour cream and chopped fresh herbs on top.
Garnishes:
- Sour cream
- Chopped fresh herbs (parsley, cilantro, chives)
- Croutons
- Grated Parmesan cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the soup is too thick, add more water or broth until you reach the desired consistency.
- If the soup is too salty, add more water or broth to dilute the saltiness.
Food safety advice:
- Make sure to soak the dried cod skin for at least 2 hours or overnight to rehydrate it properly.
- Store the leftover soup in the refrigerator and consume within 3 days.
Food history:
- Dried cod skin soup is a traditional Portuguese dish that dates back to the 15th century. It was a popular dish among sailors who needed to preserve their food for long voyages.
Flavor profiles:
- Salty
- Savory
- Smoky
- Herby
Serving suggestions:
- Serve the soup as a starter or a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Norwegian