Zurrukutuna is a Basque soup that can be considered an enriched garlic soupIn this case with flaked cod. The chorizo pepper pulp adds a very special flavor to the dish. It is a very nutritious meal and that tones in these cold days. If you want it less spicy, add just a piece of chilli or discard it. On egin! (ie, who appreciates…)

zurrukutuna

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There are many garlic soup recipes but today we are going to try this Basque recipe for garlic soup with cod that is really good

Ángela

Kitchen: cuisine
Recipe type: soups

Total time:

Ingredients

200 g desalted cod crumbs
½ loaf of bread from the day before
1 head of garlic
4 chorizo or ñoras peppers
3 tablespoons of homemade tomato sauce
1 tablespoon paprika
1 dried chilli
water or fish broth to cover
4 tablespoons olive oil
4 fresh eggs.

Preparation

Put the chorizo peppers in a pot over a low heat with warm water for 15 minutes and reserve
In a pot, heat the oil and add the garlic, peeled and whole, until golden
Add the chilli pepper and cook the cod in that oil, moving the pan so that it binds the fat with the oil.
Remove the pulp from the chorizo peppers and add them to the pot along with the tomato sauce
Add the thinly sliced bread, the paprika and sauté everything
Pour in the water or fish broth (hot) until covered and stir with a wooden spoon or slotted spoon until the bread dissolves
Let it cook gently for 25 minutes, turning regularly to break up the bread with a slotted spoon.
Finally, add the eggs (1 per guest) poaching them over low heat for about 3 minutes.

Image: closet cooking

Recetín

Zurrukutuna: Basque garlic soup with cod

zurrukutuna

Ingredients

Preparation

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