ounces ground salt pork
8 ounces chopped onion
1 clove garlic, minced
1 bay leaf
1/4 teaspoon thyme
2 parsley stems
1 pound potatoes, diced
1 quart fish stock
1/4 teaspoon ground white pepper
1 cup milk
1 1/2 pounds
1 tablespoon chopped parsley
In a suitable soup pot,
cook the salt pork until lightly brown.
Stir in the onion, garlic, bay
leaf, thyme, parsley stems, and saffron. Cook over low heat for 5 minutes.
Add the potatoes and fish stock. Season with salt and pepper. Bring to a
boil and simmer for 30 minutes.
A few minutes before serving, cut cod into
cubes and add to soup. Simmer for 5 minutes.
Add milk and parsley. Heat