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Salt cod soup (Zuppa di baccala)

Salt cod soup (Zuppa di baccala) Recipe

  • 310 g salt cod, or 600g fresh cod, haddock or monkfish fillets, from
  • , ask your fishmonger
  • 1 white onion, peeled
  • 2 small carrots, peeled
  • 2 sticks celery, trimmed, pale green inner leaves reserved
  • 2 cloves garlic, peeled
  • 1 small bunch fresh flat-leaf parsley, stalks and leaves separated
  • extra virgin olive oil
  • 1 small dried red chilli, crumbled
  • 2 x 400 g good-quality tinned plum tomatoes
  • 425 ml light organic chicken stock
  • sea salt
  • freshly ground black pepper
  • juice of 1 lemon
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