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Pour the olive oil in a large casserole and add the fresh rosemary, bay leaf and the sliced garlic clove.
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Place the casserole over medium heat and gently fry the garlic and herbs for 5 minutes. Then add the sun-dried tomatoes.
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A 15-minute sun dried tomato soup with arugula and codfish... this is powerful stuff!!
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Give it all a good stir and cook for 2 minutes. Then pour in the chicken stock and season with a dash of pepper and a small pinch of salt.
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Stir and bring the soup to a light simmer. Add the chopped onion and cook for a minute.
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Add the arugula to the soup.Then add the codfish fillets.
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Put a lid on the casserole, turn the heat lower and let the fish poach in the soup for 3 minutes. Then check the seasoning of the soup and add extra pepper or salt to taste if necessary. Scoop the soup onto large bowls and top with a piece of the codfish. Serve hot.
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Enjoy.