Soak the cod overnight, change the water at least once.
Heat the olive oil in a 5-qt pot over medium-high heat.
Saute onion and bell peppers until soft and translucent
about 5 minutes. Stir in bay leaf, paprika, garlic powder;
add tomatoes and garlic, stir around. Reduce heat to
medium-low, cover and cook until the tomatoes are
partially dissolved into the mix. We used our tomatoes
plus about 1/3 of a can of diced tomatoes. Pour in the
wine and simmer for 1 minute.
Add the potatoes and the water. Cover and bring
to boil. Simmer until the potatoes are almost
done, about 15-20 minutes. Add the
cilantro/parsley and the salt cod. Continue to
simmer until the fish is opaque and the
potatoes are cooked, about 15-20 minutes.
Could make this soup base and use with any kind of
seafood, pork etc. Extremely flavorful.
Serving
Suggestions
Serve with rustic bread
Originally Submitted
7/13/2017
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