Vermicelli in Cod Broth

Description

Brothy fresh pasta soup with cod. One of the main ingredients for Christmas Eve is cod, so a typical
Italian dish of this period is vermicelli in cod broth

Recipe

1- Carefully remove all the bones and skin present in the cod, pat them dry with absorbent paper and,
finally, cut them into small bites.
2- Heat about four tablespoons of extra virgin olive oil in a non-stick pan and place the previously
filleted cod fillets to cook over high heat for a few minutes.
3- Place the browned cod on a plate and in the still hot pan, brown the finely chopped onions, carrots
and celery. add the chopped fresh tomatoes and the tomato sauce together with the chopped
mixture. Add a pinch of salt and leave everything to cook over a low heat for about half an hour.
When the onions are cooked to perfection, boil the vermicelli in a pan with salted water.
4- Remove the pasta from the pan while still a little al dente and finish cooking it in the pan by adding
the cod and the previously cooked chopped celery, carrots and onion, cooking everything for a few
minutes over a low heat and, if necessary, add salt.

Serving tip:
Serve the dish in a deep plate with a generous sprinkling of fresh parsley.