Potato and Cod Soup
Prep time
Cook time
Total time
Recipe type: Soups
Serves: 6
  • 1 large onion, finely chopped
  • 1 carrot, peeled and grated/shredded
  • 1 celery stalk, finely chopped
  • 2-4 garlic cloves, minced
  • ½ sweet bell pepper, finely chopped
  • 1 jalapeno, finely chopped, optional (you can use ½ poblano pepper instead if you want the soup to have less heat)
  • salt, ground black pepper, to taste
  • 1 - 1½ Tablespoons butter or oil
  • 1-2 dry bay leaves
  • 1 Tablespoon tomato paste, optional
  • 1 large tomato, chopped
  • 8-9 cups water or vegetable broth
  • 3 medium potatoes, peeled and chopped
  • 1 - 1½ lbs cod, fresh or frozen
  • ½ cup heavy cream, optional
  • 1-2 Tablespoons fresh herbs (dill, green onions, parsley, etc)
  1. Prep all the vegetables.
  2. In a dutch oven or a large pot, heat the butter or oil until hot, adding the onion, carrot, celery, garlic, sweet bell pepper, jalapeno pepper. Cook on medium heat for 5-7 minutes, seasoning with salt and ground black pepper to taste, until the vegetables have softened.
  3. Add the fresh tomato, tomato paste, and dry bay leaves. Mix to combine and continue cooking for another 3-5 minutes.
  4. Pour in the water or broth, adding the potatoes also, bring to a boil, reduce the heat to a simmer. Cook until the potatoes have cooked through, about 15 minutes.
  5. Cut the cod into approximately 2 - inch pieces. Add the cod at the very end, when the rest of the vegetables are completely cooked through. You can use both fresh or frozen fish. If the fish is frozen, you can add it into the soup without thawing it; it will thaw and cook through in the soup. If using frozen fish, cook for about 5-7 minutes, and 3-5 minutes if using fresh/defrosted fish.
  6. Pour in the heavy cream off the heat, if using. Garnish with fresh herbs.
If you don't want to have any spiciness and heat in the soup, use a poblano pepper instead of the jalapeno. If you want to add more heat, you can add some cayenne pepper or crushed pepper flakes.

The tomato paste doesn't really make the soup taste too "tomatoey", but instead helps to balance out the flavors of the broth in this soup. I think it's the perfect touch of acidity, but you can choose to omit the tomato paste if you prefer.
Recipe by Olga's Flavor Factory at http://www.olgasflavorfactory.com/recipes/main-course/potato-cod-soup/