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Soups & Stews
Catalonian Cod Soup

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Total Time
35 minutes

Makes 4 two-cup servings.

  • 1 1/2 pounds frozen Alaska cod fillets
  • 1/3 cup pine nuts or slivered almonds, toasted
  • 4 large garlic cloves, minced
  • 2 cups chopped fresh or frozen onions
  • 1 tablespoon olive oil
  • 1 large pinch saffron or 1/2 teaspoon turmeric
  • 1 can (28 ounces) diced tomatoes, drained
  • 2 cans (14.5 ounces each) fat-free chicken broth
  • 2/3 cup dry white wine or additional 1 cup chicken broth
  • 1/2 cup chopped fresh parsley or 2 tablespoons dried parsley
  • 4 slices Italian bread cut into bite-size pieces and toasted or 1 1/2 cups croutons
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    1. Cover cod in microwavable dish; cook on medium-low (30% power) about 10 to 15 minutes, just until slightly cooked. Break into 1-inch pieces.
    2. In food processor or blender, grind nuts and garlic to a paste. In 5- to 6-quart spray-coated stockpot, cook onions in olive oil until lightly golden. Add paste, cod, saffron or turmeric, tomatoes, chicken broth and wine.
    3. Cook, uncovered, over medium heat until simmering, about 10 minutes. Simmer gently an additional 5 minutes. Mix in parsley and bread; cook 3 minutes. Serve hot.
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