Preparation :

Poor 4 tablespoons of olive oil in a saucepan and add the onion.

Cook the onion in the oil over a slow fire, without allowing the onion to become colored.

Next, add the small bunch of parsley stems, celery, bay-leaf and thyme.

Cool for a few moments, then add tomatoes, dry white wine, potato and water.

When the potato is half cooked, add the codfish and remaining olive-oil. Remove the parsley stems, and add 1/2 Tbsp. of chopped-up parsley. Add a good pinch of pepper, and some salt, if needed.

When the vegetables are fully cooked pour the soup over pieces of toasted or fried bread, and serve.

This recipe is not included in the cookbook. For a list of recipes included in the cookbook, go here.

Feel free to print out this recipe, link to it, or write it down for your personal, non-commercial use. Recipes may not be distributed in any way without prior written consent.