- Fresh cod for soup (ask for it!)
- Vegetables cut and trimmed (potato, carrot, celery)
- 1 whole onion – peeled
- 1 whole tomato – peeled (optional)
- Egg with lemon juice or rice or flour to thicken the soup
Use a saucepan to half-boil the vegetables. Approximately 10 to 15 minutes before they boil, add the cod and cook for about 12 to 15′ so that both the fish and the vegetables are cooked simultaneously. Once they are boiled, remove the fish and vegetables and place them on a platter and filtrate the soup from the remains of the fish and the vegetable pieces. Then either a) beat an egg with lemon juice and a small portion of the soup and then pour the mixture into the soup by stirring it constantly or b) add rice or c) add 1 tablespoon of flour to make your soup more creamy. If you choose the third way, put into a bowl a spoonful of flour, add a small portion of soup and stir it until the flour is dissolved. Then pour this mixture slowly into the soup, stirring until the soup gradually takes a creamy texture. In this way, the soup obtains the desirable creamy texture the original taste is not affected. Caution: Follow this procedure only if you have not used egg with lemon juice or if you did not add rice in the soup.