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Cod soup aromatic

As a good Roman by adoption, I can not appreciate the cod. But what is the cod? maybe many people know this already, but as they say always repetita iuvant . In Italian salt cod is nothing if not the cod fillets preserved in salt, before being used in the kitchen for a recipe to be desalted, that is deprived of a salt crust on the surface and then soaked in water for about 48 hours since the change by several times, even better would be to leave a trickle of running water.
in Rome according to tradition, the cod is eaten with the beans or tomato sauce with olives and potatoes (as they say the cod the old way).
In fact, this fish can be cooked in many ways, for example, you can make tasty meatballs, baked in white with milk and cheese or tomato sauce, fried in fillets in a crunchy breading, and so on.
Before moving to the recipe I want to clarify one thing on the fish: if someone is in Veneto, keep in mind that in this region is commonly called cod what is called in Italian dried cod, which is always dried cod fillet, but all ' air. From their salted cod is called bertagnin and has very little use.
preparation made with cod the subject of this blog is a rich soup with tomatoes, potatoes, red onions, raisins and pine nuts, and this the wise ultilizzo herbs. To give an added flavor are used in anchovies and everything is served on crostini (toasted or) of bread flavored with garlic.
We come then to the recipe: Ingredients



1 kg of dried cod soaked
400 grams of bread
4 potatoes

4 ripe tomatoes 1 / 2 cup dry white wine 1 liter of vegetable broth

2 cloves 'garlic

2 red onions 1 tablespoon raisins 1 tablespoon pine nuts

5 anchovy fillets
extra virgin olive oil

parsley thyme rosemary


salt pepper How to prepare



In a pan with the oil to slowly dry the sliced \u200b\u200bonions and cloves' garlic, peeled and private soul inside, without taking color, add the anchovy fillets, melt them well, blend with the wine and add the tomatoes blanched and private seed and peel, raisins, pine nuts and the potatoes into pieces and let it go, add the broth and salt.
After about 15 minutes of cooking the potatoes (should be soft but not untrimmed) add the cod, cut into large squares, 2 tablespoons oil and cook for another 20 minutes with the lid.
Chop thyme, parsley and rosemary and add to the soup.
Serve on slices of toasted bread rubbed with garlic.