The cod tail is used to make one of the most comforting seafood broths. The gelatin from this cut gives body to the soup, and thin noodles make it a humble and nutritious spoon dish, perfect for cold days. Repurposing cuisine at its best: maximum flavor, minimum waste.
The tail is ideal for soups: it releases flavor into the broth as it cooks and then easily flakes apart among the noodles. A winter dish that cures everything.
Ingredients
- 400 g of desalted cod tail (we use Desalted Boneless Cod Tail (1pc) - 500g)
- 150 g thin noodles
- 1 L fish broth (or water)
- 1 chopped onion
- 2 garlic cloves
- 1 grated tomato
- 1 teaspoon sweet paprika
- 1 bay leaf
- Olive oil, parsley
Step-by-step preparation
- Sauté Sauté onion and garlic for 5 min. Add tomato and paprika. Cook for 3 min.
- Broth Add the broth, bay leaf, and whole tails. Simmer gently for 12 minutes.
- Flake Remove the tails, flake them with a fork. Return the flakes to the broth.
- Noodles Add the noodles. Cook for the time indicated on the package. Fresh parsley.
Buy it at BacalaloDesalted Boneless Cod Tail (1pc) - 500g€10.95 · Refrigerated shipping in 24-48h →Frequently Asked Questions
How do I get a good broth from cod tail?
Cook the tail (and if you have any, some bones or skin) with vegetables and a light sofrito for 20-30 minutes. The gelatin from the cod will give body to the broth.
Which noodle is best?
A thin noodle of No. 0 or 1 cooks quickly and blends into the soup. Add it in the last few minutes so it doesn't overcook.
Does the tail need much desalting?
Yes, if it starts out salted: 24-36 hours in cold water, changing the water. For soup, it should be just right in terms of saltiness.
