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Zurrukutuna
Have you heard of zurrukutuna soup before? It's a deliciously chunky Basque bread soup with bits of salt cod and eggs! To die for...
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Calories per serving 459 kcal
Ingredients
- 9 oz bread (250 g), diced
- 5 cups vegetable stock (1,2 l)
- 9 oz salt cod (250 g), fresh or frozen
- 4 canned piquillo peppers
- 4 medium garlic cloves chopped
- ½ small red onion chopped
- 3 tbsp fresh parsley chopped
- 4 large eggs separated
- 3 bay leaves
- 1 red chili
- 3 tbsp olive oil
- pepper
- salt
Instructions
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Place the (frozen) salt cod in cold water in a deep bowl or dish. Then put the fish in the fridge and let it soak for 8 to 10 hours. Refresh the water once somewhere midway the soaking process.
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Then drain it and pat in dry with kitchen paper. Put it aside until needed later. Add the chopped garlic and onion, bay leaves and some olive oil to a large pan.
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Place the pan over medium heat until hot and then gently fry the onion and garlic for 4 minutes. Add the diced bread and chili pepper.
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Turn the heat high and stir fry the bread for 4 minutes until a little browned. Then add the vegetable stock. Season with a pinch of pepper.
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Stir and bring the bread soup to a boil. Then turn the heat lower and cook the soup for 10 minutes. In the meantime dice the cod up and slice the pimiento peppers. Add them to the bread soup.
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Take the pan off the heat and cover. Let the cod poach in the warm soup for 5 more minutes. Stir in the chopped parsley.
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Then place the soup back over medium-high heat and stir in the egg whites.
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Check the seasoning of the soup and add extra pepper or salt to taste. Scoop the soup onto deep plates and top with an egg yolk. Sprinkle with extra pepper and chopped parsley. Serve hot.