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Salt Cod And Tomato Soup

  • Yield: 8-10 portions


  • 3 cups shredded salt cod (about 2 pound of fillets)
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 6 cups chopped ripe tomatoes
  • 1 tablespoons. chopped garlic
  • 2 quarts chicken stock or light broth
  • 1/2 chopped parsley
  • 1/2 cup chopped black olives
  • Salt and pepper


  • Salt cod fillets, skinned, boned, blanched, and slightly salted, are sold pre-packed. They need to be washed thoroughly under cold tap water. Then soak them in a bowl of cold water for 12-24 hours depending on the size, changing the water several times. Drain the water and place in a pan with fresh water and simmer for 15-20 minutes. Drain and shred into small pieces.
  • Heat the oil in a large soup pot. Add the onions, cook for 3 minutes. Add the tomatoes and garlic, cook for 3 minutes. Add the stock, bring to a boil and simmer for 30 minutes. Puree the base until smooth. Place it back on the heat, and add the salt cod, parsley, and olives. Adjust the seasonings, and serve.