Salt Cod Soup (Umbria)

Soups

Ingredients

Dried salt cod, pre-soaked - 2 pounds

Olive oil - 2/3 cup

Onions, thinly sliced - 2

Garlic, finely chopped - 2 cloves

Bay leaf - 1

Thyme - 1 sprig

Ripe tomatoes - 3/4 pound

Celery, finely chopped - 1 stalk

Parsley, finely chopped - 3-4 sprigs

Dry white wine - 1 cup

Potatoes, peeled and quartered - 4

Pepper

Slices of fried bread

Cut the cod into pieces about 2 1/2 inches wide. Skin and bone them. Heat all but 2 or 3 tbsps of the oil in a large pan and saute the onion and garlic gently over a low heat until golden but not brown. Tie the bay leaf and thyme together. Peel and chop the tomatoes, and rub the pulp through a sieve.

Add the celery, the tied herbs and the parsley to the pan and cook gently. When the celery begins to turn golden, add the tomato puree and cook for 10 minutes longer. Moisten with wine, stirring it well into the juices, then cook until reduced. Add the potatoes and about 5 cups boiling water. When the potatoes are almost cooked, discard the tied herbs and add the salt cod, together with the remaining olive oil. Check seasoning and continue cooking over a low heat for about 1 hour. If the soup becomes too thick, dilute it with a little more hot water. Serve garnished with additional finely chopped parsley and slices of crispy fried bread.

Serves 6