Chicken fillet with ILIADA Extra Virgin Olive

Ingredients (serves 4 people)

4 chicken fillets

3 ripe tomatoes, chopped

1/2 onion, peeled and chopped

1/2 garlic clove, chopped

ILIADA Kalamata Olives pitted

1/2 bunch of parsley, chopped 2 tbsp

ILIADA Kalamata PDOextra virgin olive oil

ILIADA Capers

White dry wine

Sugar Salt & fresh Pepper

Preparation 

In a large pot, bring the water and cod to a boil for 20-25 minutes. Scrape if necessary, and strain the broth from the fish.

Carefully remove all of the bones from the fish and separate the fish meat into small or large pieces depending on how you like it in your soup.

Heat the Single Estate evoo in a pot over medium heat and sauté the vegetables for 2-3 minutes.

In a pot, over low heat Single Estate evoo, add vegetables and saffron and saute lightly.

Add the fish broth, the spices and boil for about 45 minutes with a lid.

Add the lemon juice preferably. Remove from heat and immediately beat with the hand blender, to get the texture of knotted soup.

Sprinkle with salt and pepper.

Finally, serve the soup in a deep dish with pieces of the cod in the middle of the plate.