A 20-minute sun dried tomato soup recipe with fresh arugula and codfish!
Add the olive oil, fresh rosemary, bay leaves and sliced garlic to a large casserole.
Place it over medium heat until hot. Fry the garlic and herbs for 4 minutes. Then add the sun dried tomatoes.
Stir and cook for 2 minutes. Then add the chicken stock. Season with a dash of pepper and a small pinch of salt.
Stir the soup and bring the ingredients to a light simmer. Add the chopped onion and cook for 4 minutes.
Then add the codfish fillets.
Put a lid on the pan, turn the heat lower and let the fresh cod poach in the sun dried tomato soup for about 4 to 5 minutes until the fish is cooked through. Then check the seasoning of the soup and add extra pepper or salt to taste. Scoop the sun dried tomato soup recipe into large bowls and top each with a piece of the cooked codfish. Serve the soup hot.