Sopa portuguesa de bacalhau (sopa fácil de bacalhau)

Ingredientes

• About 700 grams (1 1/2 pounds)) salt cod steaks, soaked for 24 hours
• 2 medium onions
• 450 grams (1 pound) potatoes
• 3 cloves of garlic
• 50 ml (1/4 cup) olive oil
• A pinch of pepper
• 3 medium ripe tomatoes
• 1 liter (4 cups) water
• A sprig of coriander
• 1 tablespoon sweet red pepper paste
• 1 bay leaf
• 4 eggs
• 2 teaspoons vinegar to poach the eggs
• Salt (to taste)

Modo de preparo

1. 1

   Peel and wash the potatoes, then cut them into cubes. Cut the cod steaks into pieces and set aside.

2. 2

   In a large saucepan, add the olive oil, chopped onions, the peeled tomatoes cut into small pieces, sweet red pepper paste, bay leaf and the chopped garlic. Cook over low heat, stirring occasionally, until the tomatoes begin to break down.

3. 3

   Add the cod and potatoes, season with a little salt, and stir gently. Cook for about 5 minutes, stirring occasionally.

4. 4

   Pour in the water and add the coriander. Bring to a boil over high heat. Once it starts boiling, reduce the heat to medium-high and cook for about 30 minutes.

5. 5

   Meanwhile, in a saucepan, pour enough water to poach the eggs and two teaspoons vinegar. Bring to a boil over medium-high heat. When small bubbles begin to rise from the bottom of the pan, carefully add the eggs and season with a little salt and pepper. Reduce the heat to medium and poach the eggs for 3 to 4 minutes.

6. 6

   Place the poached eggs on top of the soup and serve with slices of rustic bread. For a more traditional way of serving, place small pieces of bread in the bottom of each bowl, then pour the hot soup over them.