How about a good soup to prepare when the cold days are approaching? If gazpachos and refreshing recipes help us get through hot days, there is nothing like offering you this zurrukutuna recipe to protect you from the cold. Zurrukutuna is a typical dish from the Basque Country, a cod and garlic soup that is also prepared with eggs and stale bread.
Discover how to make zurrukutuna and enjoy a seasonal recipe that will become one of your favorites if you like soups with fish.
Ingredients to make Zurrukutuna:
- 300 grams of crumbled desalted cod
- 4 cloves of garlic
- 1 tablespoon of paprika from the Vera or sweet
- 1 slice of dry bread from the day before
- 1 splash of mild olive oil
- 1 unit of egg per person
- 2 glasses of concentrated fish broth
- 2 glasses of water
- 1 sprig of parsley
- Salt to taste
How to make Zurrukutuna:
- Add a splash of olive oil in a pan and fry the peeled garlic cloves. Take them out when they are golden and reserve.
- Tip: You can add a chili in this step if the broth does not contain spicy.
- Cut a slice of bread into thick squares and fry them in the same oil. Before the bread turns golden brown, add the crumbled cod and stir to cook evenly. A couple of minutes will suffice.
- Next, add the paprika and stir to prevent it from burning and taking on a bitter taste, it is well known that paprika burns quickly.
- Slowly add the fish broth or fumet so that the sauce does not overdo it. At the same time, keep stirring so that the bread soaks well with this broth.
- If, by chance, you do not have fish stock at this time, you can use two tablets of concentrated fish stock.
- Pour the half liter of water to the rest of the stew. Bring the cod soup to a boil and add the reserved garlic cloves. Cover the pot, reduce the heat to medium low and cook for ten minutes.
- Before removing from the heat, let it boil strongly and crack some eggs into the zurrukutuna soup. Let them set and sprinkle with fresh, chopped parsley. Pour an egg per diner, they will curdle in approximately three minutes.
- It is time to serve the zurrukutana to your guests or family members. You can accompany it with an aging wine and accompany it with a loaf of bread.
