Portuguese bread soup with black cod

By Spencer Watts
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Total Time


  • 1 leek
  • 2/3 cup (150 milliliters) olive oil
  • Salt, to taste
  • 1 teaspoon (5 milliliters) black peppercorns
  • 1 teaspoon (5 milliliters) coriander seeds
  • 3 cloves of garlic, thinly sliced
  • 1.8 kilograms field tomatoes, roughly chopped
  • 8 (2 liters) cups of water
  • 450 grams dried-out, sturdy rustic loaf of bread (about 1/2 loaf)
  • 450 grams raw black cod, cut into 5 centimeter cubes
  • 110 grams chorizo, roughly sliced (optional)
  • Handful of chopped fresh cilantro


  1. Chop leeks and onion add to a pot with oil. Add a dash of salt.
  2. Crush peppercorn, coriander seeds, and garlic with mortar and pestle (or in a coffee grinder).
  3. Push the leeks to one side of the pan and add spices to the cleared space. Toast the spices for 30 seconds then mix in with the leeks.
  4. Add tomatoes to the pot and season with salt. Pour in water and let it cook down for 30 minutes.
  5. Take pot off heat and pulse tomatoes with an immersion blender. Adjust seasoning to taste.
  6. Slice bread into cubes and toss in pot.
  7.  Add raw cod pieces and put pot back on heat to cook cod. Toss in sliced chorizo. Simmer soup for about eight minutes, enough time for the cod to cook.
  8. Chop fresh cilantro and stir into pot.
  9. Ladle soup into bowl and drizzle oil over top as desired.


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