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Cold tomato soup, smoked cod, marinated anchovies, buffalo ricotta and green chillies

by Salvatore Elefante
  1. Cold tomato soup, smoked cod, marinated anchovies, buffalo ricotta and green
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This vibrant cold tomato soup recipe from Salvatore Elefante makes a wonderfully light and zesty starter, with the fresh soup making a lovely foil to the alluringly smoky flavour of the cod. Use perfectly ripe tomatoes to get the most out of this dish.

First published in 2015
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Ingredients

Metric

Imperial

Soup

  • 100g of tomatoes, washed and quartered
  • 100g of cherry tomatoes, washed and quartered
  • 60g of cod
  • 2 anchovies, fresh
  • 60g of ricotta
  • 40g of taralli, cut into small pieces (or croutons if you can't get hold of taralli)
  • 20g of green chillies, finely sliced
  • 50ml of anchovy extract
  • olive oil
  • salt
  • pepper
SAVE RECIPE

Equipment

  • Blender
  • Smoking gun
  • Piping bag and nozzle

Method

1
To begin, add the quartered tomatoes to a container with oil, salt and pepper. Leave to marinate for at least 1 hour
  • salt
  • pepper
  • olive oil
2
After this time, blitz in a blender, pass through a fine sieve and reserve in the fridge
3
Cut the cod into 2cmx5cm pieces and smoke for approximately 30 minutes using a smoking gun
4
Clean the anchovies and place them in the freezer for 15 minutes. Cut into pieces and marinate for a few seconds with some oil and the anchovy extract
5
Pass the ricotta cheese through a sieve and place in a piping bag
6
Pipe the ricotta onto the bowls and pour over the soup. Add the rest of the ingredients and finish with a swirl of olive oil
First published in 2015
Salvatore Elefante

With a menu dictated by what fish has been caught that morning, Salvatore Elefante’s style of cooking is spontaneous, simple and based on the flavours of his childhood.

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