Cod Soup (bakalar or Stock Fish)

Submitted by Jane Gib

"Mom makes this for Lenten Fridays Easter and cold days. Really excellent fortifying soup. Before you START SOUP: Wash, then soak Cod in cold water 3 days and 2 nights, changing the water several times. Wash again before cooking. Add cold water to large kettle;put fish in. Cook about 3 hours. Clean skin off and shred from bone. Now it is ready. Get "Ingredients" out and proceed with "Directions.""

 

• Ready In: 4hrs 33mins
• Ingredients: 9
• Serves: 10

ingredients

• 1⁄4 cup salad oil
• 3 medium onions, minced
• 2 garlic cloves, minced
• 1 cod
• 5 cups soup stock (water can be added if needed)
• 5 teaspoons parsley
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon red pepper
• 2 teaspoons paprika

directions

1. Saute onions in hot oil until golden brown.
2. Then add garlic, paprika, red pepper.
3. To this, add the prepared cod fish which you prepared above in "Description.".
4. Stir ingredients well for about 5 minutes, making sure it does not stick to pan.
5. Then add the broth the cod fish was cooked inches.
6. Add water if needed.
7. Cook until tender, about 1 1/2 hours.