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Cod Soup
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Source: https://recipheon.com/en/recipes/soups/cod-soup
About this recipe
Cod soup is a light, nourishing soup made with vegetable broth, leek, carrot, and potatoes. The cod has a mild flavor that complements the gentle vegetable base without overpowering the soup. Potatoes make it satisfying, carrot provides natural sweetness, and leek deepens the broth’s aroma. Add the cod near the end so it stays tender and does not break apart completely.
Ingredients
300 g cod
1 carrot
1 leek
900 ml vegetable broth
2 potatoes
Steps
Check the cod and remove any bones you can feel; remove the skin before cutting if present. Cut the fish into larger pieces of similar size and refrigerate while the vegetables cook. Peel the carrot and potatoes, then slice the carrot and dice the potatoes. Slit the leek lengthwise, rinse dirt from between the layers and cut into half-rounds.
Put the leek, carrot and potatoes in a saucepan. Pour in 900 ml of vegetable broth, bring to a boil, then reduce the heat. Simmer gently for 12–18 minutes, until a knife enters the potatoes and carrot easily.
Add the cod to the hot soup and cook over low heat for about 5–7 minutes. Avoid vigorous stirring so the pieces do not break apart. Check the thickest piece: its center should be opaque and the flesh should flake easily. If needed, continue cooking briefly until it reaches this point.
Serve the soup as soon as the cod is cooked. Ladle gently, supporting the fish pieces with the ladle so they hold their shape.
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