Potato and Cod Soup


Potato and Cod Soup – this recipe has three of my favorite combinations: simplicity, really quick process and amazing flavor combinations. You know what’s really awesome about this recipe? It’s perfect for those nights that you don’t have anything planned because you can use FROZEN fish and adjust the recipe to use whatever vegetables you have on hand.

Sharing what you’re having for dinner is a way to connect. Why? Because we all eat dinner, whether we go out to eat, make something from scratch or order take out. It’s a basic human need combined with one of the pleasures of life – savoring and indulging in tasty food. The gift of taste is such a treasure. This is why so many social media posts are related to food.

This is also why when I was talking to my Mom a few weeks ago, it was so natural to throw in the question of “what are you cooking?”. She mentioned making a simple soup with fish and vegetables and immediately my mouth started salivating and I knew I had to recreate it for my own family sometime very soon.

When I made this on a whim and shared a few Instagram stories about this soup, I got so many requests for the recipe. I STILL get requests several weeks later. I’m finally sharing all the details, measurements and step by step photos.

Potatoes and fish are always a complementary combination, the addition of onion, carrot, celery, and garlic permeate the whole soup with their aromatic flavors. The jalapeno pepper adds a hint of heat and the tomato and tomato paste adds sweetness and a touch of acidity. A splash of cream gives some nice richness and creaminess to the soup but still keeps it light, since it’s a very brothy and fresh soup overall. 

Ingredients:

1 large onion, finely chopped

1 carrot, peeled and grated/shredded

1 celery stalk, finely chopped

2-4 garlic cloves, minced

1/2 sweet bell pepper, finely chopped

1 jalapeno, finely chopped, optional (you can use 1/2 poblano pepper instead if you want the soup to have less heat)

salt, ground black pepper, to taste

1 – 1 1/2 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 – 1 1/2 lbs cod, fresh or frozen

1/2 cup heavy cream, optional

1-2 Tablespoons fresh herbs (dill, green onions, parsley, etc)

Instructions:

Prep all the vegetables.

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. 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. Cook on medium heat for 5-7 minutes, seasoning with salt and ground black pepper to taste, until the vegetables have softened.

Add the fresh tomato, tomato paste, and dry bay leaves. Mix to combine and continue cooking for another 3-5 minutes. 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.

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. 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.

I’ve served the soup just like this many times. It’s so delightfully light, fresh and I love the broth.

If you want the soup to be more creamy, pour in the heavy cream off the heat. Garnish with fresh herbs. 

Potato and Cod Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soups
Serves: 6
Ingredients
  • 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)
Instructions
  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.
Notes
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.

 

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