Ingredients
Preparation
Cutcod in dices.
Blanch tomato by cutting a cross on top, immerse in boiling water for a couple of minutes and then immediately place them into cold water. Remove the skin and seeds and finely chop the tomato.
Slice peppers and finely chip onion and garlic.
Fry tomato, peppers, onion and garlic in olive oil for 2-3 minutes in a casserole.
Pour water into the casserole and let it boil for approx. 20 minutes.
Slice carrot and add to the soup along with the cod.
Leave to simmer until the cod is done approx. 3-5 minutes.
Season with salt and cayenne pepper.
Garnish with finely chopped parsley and serve the soup with focaccia bread on the side.