Ingredients to serve 4 hungry friends, and easy to grab at any supermarket in Costa Rica, are:

• 1 lb codfish fillet (skin removed, desalted).

• ½ cup chopped sweet red pepper.

• ¼ cup chopped onion.

• 1 tablespoon butter.

• 3½ cups vegetable or chicken broth.

• 1 can of pea beans.

• 1 cup coarsely chopped cabbage.

• ½ cup sliced carrot.

• 3 garlic cloves, chopped.

• ¼ tsp dried basil (crushed).

• ¼ tsp dried thyme (crushed).

• ⅛ tsp dried rosemary (crushed).

• ¼ tsp chopped cilantro.

• ¼ tsp black pepper (optional, but why not?).

Let’s talk about the one thing that scares people: salt.

Don’t panic. The cod isn’t trying to ruin your life.

Salt cod needs a spa day before it hits the pot. It’s been preserved in salt, so we’ve got to chill it out first.

First, run it under cold water and wash off that thick salt layer.

Place it skin-side up in a big bowl of cold water. Put it into the fridge and keep it between 37–40°F (3–5°C).

Do not leave it on the counter unless you’re trying to start a science experiment.

Packaged pieces (400–500g packs): 6–8 hours, change water every hour.

If you prefer the whole salted cod, cut it into smaller pieces (tail, wings, loins). Soak 12–24 hours, changing the water at least twice every 6 hours.

Thick cuts? It can take up to 72 hours. Patience.

Once it tastes pleasantly salty, you’re ready to cook.

Melt the butter and sauté the red pepper and onion until soft and fragrant. Your kitchen should already smell like you know what you’re doing.

Add the broth, beans, cabbage, carrots, garlic, herbs, and pepper.

Bring it to a boil.

Lower the heat, cover, and let it simmer 5–8 minutes, just until the veggies start getting tender.

Add the cod.

Bring it back to a gentle boil, then reduce the heat again and simmer about 5 more minutes.

When the cod flakes easily with a fork, you’re done. Don’t overcook it, we’re making soup, not fish confetti.

Serve it with fresh, crusty bread for dipping, or classic white rice on the side, or both (because balance).

One spoonful and you’ll get why this is a Holy Week staple. It’s hearty but not heavy. Savory but fresh. Comforting without knocking you into a food coma.

It’s the kind of dish that makes you slow down, sit at the table a little longer, and maybe go back for “just one more bowl.”

Pairing your favorite Costa Rican cold beer with this hot soup is an excellent, comforting combination.

Have a "Pura Vida" Holy Week!

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Feel free to share your own recipes by emailing a horizontal photo of your dish to food@amcostarica.com. You can find more tasty Costa Rican recipes over on the AM Costa Rica Food Magazine.

The recipe may contain or come into contact with common allergen ingredients. It is the reader's sole responsibility to review all ingredients and make sure they are suitable for their specific dietary needs and potential adverse reactions.

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