recipe for Cod and Chorizo Soup has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
This is a warming, filling soup yet perfect for the
summer as a lunchtime starter or supper dish. The sweetness
of fresh ripe tomatoes, combined with meaty, succulent
cod is a real treat. This is a real feel good soup.
for Cod and Chorizo Soup
500g fresh cod
500ml fish stock
2 onions, peeled and sliced
3 cloves garlic, peeled and sliced
1 tablespoon olive
For the tomato sauce:
1 kilo fresh, ripe tomatoes, chopped (or use 2 tins
good quality chopped tomatoes)
2 cloves garlic, peeled and crushed
2 tablespoons olive oil
Salt and pepper
Pinch of sugar
to make Cod and Chorizo Soup
by making the tomato sauce which will be the base
for this soup. Heat the oil in a heavy based large
saucepan, add the garlic and sweat gently for a few
your tomatoes, a pinch of sugar and season with salt
on a low heat for about an hour breaking up the tomatoes
with a spoon as they cook until you have a rich, thick
the tomatoes are cooking, wash the cod and remove
the flesh from the skin along with any bones you find.
Cut the cod into nice large chunks and set aside.
You can put the skin in with your fish stock which
should be warming gently now.
a little more olive oil in a frying pan, add the chorizo
and cook for a few minutes.
add the sliced garlic and onions and gently cook for
about 10 minutes until the onion is translucent.
the chorizo, garlic and onions to the tomato sauce
pan and add the fish stock. Cook for about 15 minutes
on a medium heat.
the cod to the tomato soup and continue cooking for
about 5 minutes until the fish is cooked through,
check the seasoning and serve with fresh bread.
with permission of Orce