Açorda de Bacalhau with a Twist

Ingredients

• 500g (1.1 lb) salted codfish 500g (1.1 lb) salted codfish
• 4 cups (950ml) water 4 cups (950ml) water
• 4 slices of day-old bread, crusts removed 4 slices of day-old bread, crusts removed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Soak the salted codfish in cold water for 24 hours, changing the water every 6 hours.
2. 2.
   Drain the codfish and remove any skin and bones. Shred the codfish into small pieces.
3. 3.
   In a large pot, bring the water to a boil. Add the shredded codfish and cook for 5 minutes. Drain and set aside.
4. 4.
   In the same pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden and fragrant.
5. 5.
   Add the cooked codfish to the pot and stir well.
6. 6.
   Tear the bread into small pieces and add it to the pot. Stir to combine.
7. 7.
   Pour in the lemon juice and season with salt and pepper to taste.
8. 8.
   Cook the mixture over low heat for about 10 minutes, stirring occasionally, until the bread has absorbed the flavors and the soup has thickened.
9. 9.
   Remove from heat and stir in the chopped parsley and cilantro.
10. 10.
    Serve hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Salted codfish — Soaking the codfish for 24 hours is crucial to remove excess salt. Change the water every 6 hours to ensure the fish is properly desalted.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the soup while cooking the codfish.
• If you prefer a smoother texture, you can blend the soup using an immersion blender before adding the herbs.
• Serve the Açorda de Bacalhau with a drizzle of extra virgin olive oil and a sprinkle of paprika for an extra touch of flavor.

Serving advice

Serve the Açorda de Bacalhau hot in individual bowls. It can be enjoyed as a main course accompanied by a fresh green salad and crusty bread.

Presentation advice

Garnish each bowl of Açorda de Bacalhau with a sprig of fresh parsley or cilantro for a pop of color. Serve it with a slice of lemon on the side for squeezing over the soup, enhancing both the taste and presentation.