Recipe: Soup with Cavolo Nero and Cod Fillets

 

This recipe is a traditional dish from a town outside of Rome, Velletri, and it is a real comforting dish that was very popular during the winter after grape harvest or olives picking. Ingredients are very simple and easy to find.

 Ingredients are Cavolo Nero, Cod Fillets, Potatoes, Anchovies in oil, I have used the L’Isola d’Oro Aliciotte with chilli that you can find online at Fratelli Camisa, Extra Virgin Olive Oil and a bit of salt, not much because the anchovies are already salted. 

Remove the skin from the cod fillets and cut them in cubes.

If you have a terracotta pan use it. I don’t know why but with a terracotta pan the food tastes more delicious. Anyway, in the terracotta pan add some Extra Virgin Olive Oil and the anchovies L’Isola d’Oro and let them melt. 

 

Then add the cubes of cod fillets and coat them with the flavoured oil.  

Meanwhile you have cut the potatoes in small cubes so they will cook faster. Put them in a bowl of water and drain them so they will be perfect.  Add them to the cod fillets and dd a bit of water or if you prefer  some stock broth.

 

Also you will have prepped the Cavolo Nero beforehand by slicing the green parts and remove the stalk in the middle. Wash the leaves properly and then shred them a bit. The hard part you can wash it and freeze it. You can use it in a vegetable soup on a later date.

 

Add the cavolo nero and with a wooden spoon gently mix the soup. Obviously the cod fillets will break but it is right, because you will have flakes of fish with the small potatoes cooked and the cavolo nero. Add some salt but if you have used stock taste it first because it might be too salty. When the potatoes will be completely cooked the soup will be ready.

Serve the soup in a plate; you can put a toasted slice of rustic bread at the bottom of your plate and cover it with the soup if you want. Drizzle some Extra Virgin Olive Oil the top of the soup and enjoy. www.lisoladoro.it