Ingredients
- 16 ounces cod, chopped
- 1 cup yellow onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1/2 teaspoon dried chili flakes
- 2 tablespoons olive oil
- 7 ounces pearl barley, rinsed (1 cup)
- 15 ounces whole tomatoes, roughly chopped (1 can)
- 4 cups water
- 1 1/2 teaspoons sea salt
- 1/3 cup flat leaf parsley, chopped
- 1/2 cup celery leaves
- 2 ounces freshly grated parmesan cheese
- 1/16 teaspoon tabasco
How to Make
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Step 1: Add oil in a large soup pot over medium heat.
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Step 2: Saute the onion, carrots, celery and chili flakes until softened, stirring occasionally for about five minutes.
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Step 3: Add in the Tabasco, just a few shakes will do.
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Step 4: Sprinkle 1/4 of a teaspoon of sea salt in the pot.
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Step 5: Add the barley, canned tomatoes and water.
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Step 6: Stir well, next adding 1/2 teaspoon of salt.
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Step 7: Cover and simmer for about 15 minutes, or until the barley is softened and expanded.
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Step 8: Add parsley and remaining salt season to taste.
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Step 9: Stir well.
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Step 10: Place the cod on top of the barley and vegetables in the pot.
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Step 11: Cover and cook for about 10 minutes.
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Step 12: Add remaining parsley and celery leaves.
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Step 13: Stir well with a wooden spoon and add more water if needed.
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Step 14: Simmer for about 2 to 3 minutes.
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Step 15: Divide soup into serving bowls and add Parmesan.
We hope you enjoy this recipe!
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