Ingredients
Preparation
- Divide the fish into 4 serving portions.
- Pan fry the salted cod on medium heat for about
- 3 minutes on each side, until each piece has a nice, golden colour.
- Boil the eggs for 8 minutes and put them in cold water.
- Finely chop the onion, garlic and chili.
- Pour some oil into a saucepan and fry the mixture on medium to high heat.
- Add the water, coarsely chopped tomatoes, vegetable stock and pepper.
- Let the mixture simmer for 10 minutes.
- Stir at regular intervals.
- Puree the soup with a hand blender and bring it to the boil.
- Season with salt and pepper.
- Cut the eggs in half.
- Top the spicy tomato soup with pieces of fried salted cod, the boiled eggs, herbs and a sprinkle of coarsely ground pepper.
Serve with good country bread.