Soups and creams
Carlos Arginiano prepares the classic recipe of Basque cuisine Zurukutuna or garlic soup with cod: a strong dish to combat the cold and very easy to prepare, go ahead and cook it!
Ingredients (4 people):
- 250 g desalted cod
- 3 chorizo peppers
- 100 g of bread soup
- 6 cloves garlic
- 1 l of vegetable broth
- 2 eggs
- extra virgin olive oil
- 1 piece hot pepper
- 1 teaspoon sweet red pepper
Preparation of the recipe for Zurukutuna by Carlos Arginiano:
Place water to heat in a casserole. Remove stems and seeds of chorizo peppersand add them to casserole. Boil them for 15 minutes. Take them out, open them halfway and with the help of a teaspoon, remove the pulp. Cut it a little and set it aside.
Heat (on low heat) a drop of oil in casserole. Peel garlic and add them To the casserole. Stew them (it is important not to burn, because they would make the soup bitter) a little until be brown.
With a serrated knife cut the soup into thin slices and turn it on. Reduce it a bit and add red pepper and a piece of hot pepper. Cover with water, season and cook the soup for 15-20 minutes. For unhook the bread Stir the soup with a stirrer.
Includes chorizo pepper and cod pulp (cut into small cubes). Keep stirring the soup until ingredients fit well integrated.
Remove Soup from the fire, crack eggs and stir them well with cheek. Serve and garnish with a few parsley leaves.
If you do not have soup bread, you can toast dry bread in the oven until well baked. It is important not to burn, because it will make the soup bitter.
Presentation of Zurukutuna’s recipe by Carlos Arginiano:
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I will see you on another recipe.
David from 55000 Recipes