I took the opportunity to make this soup that my mother assured me was delicious and can be made on the coldest days. She was right. What a delicious soup, as well as being a very different and easy recipe to make – especially with Bacalhau Riberalves, which is ready in just 20 minutes!
Ingredients:
– 1/2 chopped onion
– 2 tablespoons of minced garlic
– 3 tablespoons of olive oil
– 500g Riberalves Cod fillets
– 1 cup peeled potato, chopped into small cubes
– 1.5 liters of vegetable broth (homemade or industrialized)
– 200g cooked chickpeas
– 3 angel hair pasta nests
Cook the steaks, remove the skins and bones and shred them.
Sauté the onion in olive oil. Add the garlic and before it turns golden, add the cod and potatoes. Sauté quickly and add the chickpeas, mixing everything. Add the broth and let it boil until the potatoes are soft. Add the angel hair pasta and keep the mixture on fire until it is cooked. When serving, sprinkle chopped parsley.
Difficulty level: easy
Preparation time: 45 minutes
Yield: 4 servings
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