Codfish Bread Soup (açorda De Bacalhau)

Codfish Bread Soup, also known as Açorda de Bacalhau, is a traditional Portuguese dish that combines the flavors of salted codfish with bread and aromatic herbs. This hearty and comforting soup is perfect for a cozy meal on a cold day.

Codfish Bread Soup (açorda De Bacalhau)

Ingredients

  • 500g salted codfish, soaked and flaked
  • 4 cups water
  • 4 cloves garlic, minced
  • 1 onion, finely chopped
  • 4 slices of day-old bread, cubed
  • 1/4 cup olive oil
  • 2 eggs
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste

Instructions

  1. In a large pot, bring the water to a boil and add the flaked codfish. Simmer for 5 minutes, then remove the codfish from the water and set aside.
  2. In the same pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until softened.
  3. Add the cubed bread to the pot and stir to combine with the garlic and onion. Cook for 2-3 minutes.
  4. Pour the reserved codfish cooking water over the bread mixture and bring to a simmer. Cook for 5 minutes, stirring occasionally.
  5. Add the flaked codfish back to the pot and continue to simmer for another 5 minutes.
  6. In a small bowl, beat the eggs and slowly pour them into the soup, stirring continuously to create ribbons of egg.
  7. Stir in the chopped cilantro and season with salt and pepper to taste.
  8. Remove the pot from the heat and let the soup rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
30g
Fat
15g

Supplies

Large pot Knife Cutting board Wooden spoon Bowl

Tools

Saucepan Measuring cups and spoons

Serving suggestions

Serve the Codfish Bread Soup hot, garnished with a drizzle of olive oil and a sprinkle of fresh cilantro. It pairs well with crusty bread and a simple green salad.

Tips & tricks

Soaking the salted codfish in water for 24 hours before using it will help to remove excess salt and ensure a milder flavor in the soup.

Cost

$15