Potato and Cod Soup

Potato and Cod Soup is such a comforting and delicious soup, full of vegetables that add so much flavor and texture. With onions, carrot, celery, garlic, peppers and tomatoes, they pair so well with the potatoes and the cod.

Cod soup with potatoes, aromatic vegetables and fresh herbs.

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.

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:

  • Vegetables For Sauteing: onions, carrots, celery, garlic, bell pepper, jalapeno pepper, tomato.
  • butter or oil – to saute the vegetables.
  • salt, pepper – to taste
  • tomato paste
    • 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.
  • bay leaves
  • water or vegetable broth
  • potatoes – any potatoes will work in this recipe.
  • cod – fresh or frozen
  • heavy cream, optional
  • fresh herbs (dill, green onions, parsley, etc)
    • Fresh herbs make such a big impact on this soup, so I definitely don’t recommend skipping them.
Ingredients For Cod Soup with potatoes and vegetables.

How to Make Cod Soup

  1. Prep all the vegetables.
  2. Saute 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.  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.
  3. Add the water/broth and cook the potatoes.
    • 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.
  4. After all the vegetables are cooked through and soft, add the cod.
    • Cut the cod into approximately 2 – inch pieces. 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.
  5. Lastly, pour in the cream and garnish with fresh herbs. Serve while hot.
Potato and Cod Soup tutorial

Helpful Tips For the Best Cod Soup

Can you use frozen cod?

Yes, frozen cod works really great in this soup. You don’t even have to thaw it – cut it up with a sharp knife (be careful with this step) and add it right to the soup. You’ll just have to cook it for a few extra minutes. This is awesome when you’re in a pinch, didn’t plan ahead and can just grab the fish right out of the freezer.

What other fish can you use instead of cod?

This soup is really versatile and so good with a variety of fish and seafood. Try using other fish, such as trout, salmon, snapper, grouper, catfish, tilapia, etc. I have also added shrimp – it’s absolutely delicious.

How to make Cod Soup more or less spicy?

Adjust the heat level of the soup by using different peppers. If you want it to be more mild, use a poblano pepper instead of the jalapeno. If you want it to be even spicier than a jalapeno, use hotter peppers. Add the seeds to the soup – they have more heat in them than the actual pepper. You can also add some red pepper flakes or cayenne pepper.

How to Store and Reheat Cod Soup

Store the soup in the refrigerator for 3-5 days, covered. To reheat, you can use the microwave or do it in a small saucepan or pot on the stove. Pour in the amount you will be serving and reheat until it gets warm, no need to bring it to a rolling boil.
I would not recommend freezing this soup. The potatoes will become really mushy and blown out when frozen and fish has a tendency to get really dry when frozen, thawed and then reheated.

Potato and Cod soup with vegetables

You can definitely leave the cream out of the soup. It will taste really delicious without it too.

Other Amazing Seafood Soups and Chowders

Potato and cod soup with vegetables, cream and fresh herbs.
Print

Potato and Cod Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 20 reviews

Potato and Cod Soup is such a comforting and delicious soup, full of vegetables that add so much flavor and texture. With onions, carrot, celery, garlic, peppers and tomatoes, they pair so well with the potatoes and the cod.

  • Author: Olga’s Flavor Factory
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 65 minutes
  • Yield: 6 1x
  • Category: Soup

Ingredients

Scale
  • 1 large onion (finely chopped)
  • 1 carrot (peeled and grated/shredded)
  • 1 celery stalk (finely chopped)
  • 1/2 sweet bell pepper (finely chopped)
  • 1/2 poblano pepper (finely chopped)
  • salt (ground black pepper, to taste)
  • 11 1/2 Tablespoons butter or oil
  • 1 Tablespoon tomato paste OR 1-2 fresh tomatoes (seeded and chopped)
  • 24 garlic cloves (minced)
  • 12 dry bay leaves
  • 810 cups water
  • 3 medium potatoes (peeled and chopped)
  • 1 1/2 lbs fish (fresh or frozen (salmon, cod or shrimp))
  • 1/2 cup heavy cream (optional)
  • 12 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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67 Comments

  • Valentina of Valentina's Corner

    Olechka,
    This looks delicious! We love cod, never thought to add it to soups.
    Thanks so much for sharing the recipe.

    • Jim

      In New England I was brought up on codfish soup. Every Friday was fish chowder for lunch. I love it. This recipe looks so inviting and comforting as well. I will definitely try it this way..

  • Luda

    Hi Olga!
    Thank you so much for such a simple and easy recipe! I made it yesterday and absolutely loved it! I didn’t have celery and pepper on hand and would’ve used it if I had it, but used everything else and it turned out delicious😋 Will definitely make it again!
    Thank you! 😊

  • Olga

    This was super delicious! I was honestly skeptical because soups rarely were something I could master, but this one a hit from the first try 🙂 definitely a keeper. Even though I forgot the pepper I added some red flaked pepper and it was super delicious. Thank you for such easy and simple recipe 🙂

  • Luda

    Simple, healthy and delicious!
    I had some cod in the freezer that I was getting afraid had been there for too long – this soup was sure a great way to use it.
    Thank you for the recipe!

  • Zory

    Olga, this soup was absolutely phenomenal! I haven’t tried fish soup this tasty. Definitely going to be a go-to recipe:)

  • Inga

    I can’t believe I haven’t commented about this soup before. We love cod, and I decided to try this recipe. The picture looked decadent so why not? The soups actually is perfection in a bowl. Texture is spot on, the warmth the jalapeño adds to the whole feel of the soup is indescribable. I’ve made this soup 1x a week for 6 weeks. And only because my husband and I crave it. Thank you Olga!

  • Katie

    Really enjoyed this recipe! I’ve never had a fish soup this good! First off I ask Olga if I can sub vegetable broth for chicken since that’s what I had on hand and she insisted to go with the veg. So glad I did! I also did not find poblano pepper at my store and omitted all spice except for a dash of cayenne. It had the perfect heat for our liking. Husband and kid approved, and was finished off the next day! Recipe in the books!






  • Smitha

    I made this soup today. Used salmon instead of cod. It was delicious. Even my son who has become a very picky eater loved it. Thanks for the recipe

  • Adriana

    Definitely adding this to my list of favorite soups! I love that it’s an easy, one pot meal. The peppers and jalapeño add so much flavor and really make this dish stand out from other fish soups. I did half vegetable broth and half water, as well. Delicious!






  • Ana

    I made this soup last night for dinner. I followed the recipe 100% and it turned out amazing! Everyone said this was the best fish soup they ever ate. Truly delicious!






  • Nancy Johnson

    I’ve make this recipe often, with what
    ever peppers and fish that I have on hand. It is delicious! Thank you!






  • Caroline

    I followed this recipe to the letter and it was excellent! I shredded the carrots as you suggested, included the tomato paste, tomatoes and cream. Every bite was perfection. This recipe is absolutely a keeper. Thanks Olga!

    • olgak7

      That’s wonderful, Caroline! I’m so happy you enjoyed the soup. I make this one regularly for my family. Thank you so much for taking the time to write.

  • Galina

    My cod turned out rubbery- is there a way to avoid this or is this just the type of fish?

    (Also good to note to wear gloves while handling anything the jalapeño touched. My hand is still burning- hours after finishing the soup 🙁

    • olgak7

      It really depends on the cod that you are using, Galina. Sometimes it turns out so soft and tender and other times rubbery. I find that’s usually the case with frozen cod, so it’s hit or miss with frozen and I’ve never had it turn out rubbery with fresh cod. Also, be careful not to overcook. Fish overcooks really quickly and that will make it rubbery as well.

  • Stephanie

    This soup is rich and luxurious – it came together in no time with the ingredients I had on hand. I surprised myself with the deliciousness of this soup. Will make again and again and again! Thank you for this sensational soup!






  • Gale

    This was so tasty. Didn’t have sweet peppers and used OldBay seasoning rather than bay leaves. Used frozen cod…turned out super!
    This will definitely be made again.
    Really enjoyed it. Thank you.






  • Wayne

    Only had 3/4 lb halibut. Added 1/2 lb lg frozen shrimp. Blended the veggies before adding the fish to make the soup base creamy. Often our 3 yr old twins will pick out veggies. What they don’t know won’t become a test of wills. Added coconut milk to sweeten it a bit instead of heavy cream. They ate it all:-). Next time we’ll try the adult version when its just my wife and I.

  • Inga

    My go to fish soup recipe. It’s a favorite at our house. The flavor is scrumptious! I use coconut milk instead of cream at the end to make this dairy free and the combo is great!






  • Olga

    Thanks for sharing this recipe with us. I made it today for lunch,& my family loved it. Thanks so much for sharing all of your recipes with us, iv tryed almost all of your recipes & they r good & simple.

  • Kris

    Just whipped this up tonight! I added a little white wine to the broth- but who are we kidding a glass got added to me too! Thank you for sharing this. I had a large piece of cod I needed to use and was craving potato soup and voila! So delish! THANK YOU!

  • Cinnaberry

    This soup is absolutely delicious. I followed recipe as written used four cups vegetable broth and two of water. I added jalapeños to give it heat. I added dill and parsley to each bowl. My hubby ate two bowls and said it was delicious too. Thank you for sharing this recipe. I am always looking for healthy recipes to add to my recipe collection. It is an added bonus when they taste as good as this soup does.






  • John Dvoracek

    Five star restaurant quality! We made per directions omitting the cream to keep calories healthy and used poblano instead of jalapeno pepper due to my wife’s spice aversion. Hence son and I added a few shakes Cholula to ours. He made perfect Bloody Mary’s to complement this soup. Our grocery store had fresh North Atlantic cod for our fish choice. This was a perfect meal on a chilly, cloudy soup weather day.






  • Oksana Olimpiyuk

    Just made this tonight for dinner and it turned out so delicious! I used frozen grouper. Thank you for the recipe.






  • Jeanine K

    Thank you for this recipe. I have houseguests often and they all enjoy the soups that I make. This one is now a part of my repertoire – everyone enjoys it! I add a bit of fennel and some orange zest. Delicious!

  • MR RANDY N LANE

    Olga. Very armature home cook. I made your Potato and Cod soup yesterday. Loved it. I made 1/2 the recipe since I was cooking for just myself and my girlfriend which gave us about 5 bowls. That was enough for supper yesterday and a little left over for lunch today. I think it was even better today.
    Just wanted to pass this on to you. Tomato paste is in the Instruction list at step#3 but it isn’t in the Ingredients list. I used 1 Tbsp for 1/2 recipe. Not sure how much you would recommend.
    Did I mention I was from Newfoundland so cod is our “thang”.
    Thank you
    Randy

  • Susan

    Great recipe except for the omission of the tomato paste in the ingredients list. I just guessed at it until I later found your answer in the comment section. I print the recipe before I start cooking so I don’t have the luxury to search for proper amounts in the comment section. I also thought there was a bit too much liquid but that is really a preference thing. I really liked the addition of the poblano, gives it a nice flavor dimension. I will use this again and again!






  • Natalie

    Hello Olga…I loooove this soup! I think the only fish soup and best soup I’ve tried! This time, however, I don’t have tomato paste…can I use tomato sauce instead?

    • olgak7

      Hi Natalie.
      I’m so happy that you enjoy this soup. Yes, you can use tomato sauce instead of tomato paste. Any tomato product will work, such as diced canned tomatoes or even fresh tomatoes. I often use fresh tomatoes that I remove the seeds from and then grate on a box grater.

  • Inga

    Four years after I discovered this soup, it is still a staple at our house. We love it, I can’t explain to you how delicious the veggies smell as they sauté in the pot. And the other thing we love? This is a one pot soup! Delicious. By the way, k make it dairy free by adding one can coconut milk (unsweetened) instead of heavy cream. Tastes very good.






  • Sally

    This recipe has an excellent base with all the veggies and tomato paste. What was missing for me was depth and flavor. It was just too bland for my taste. I spend quite a lot of time trying to get the flavor up. I added herbed salt, fish sauce, whole clams and juice to the veggie broth, Worcestershire sauce, dried parsley and fennel, and a big squeeze of lemon at the end. This did the job. Next time instead of using veggie broth, I’m going to use seafood broth.






  • DB

    This was perfection! I was worried it would be bland but something magical happened in that pot. I used cream cheese instead of heavy cream and marinated some chopped up shrimp in parsley, evoo, garlic, and oregano and tossed the whole thing in (marinade too) at the end. Shrimp cooked in about a minute. I’m not a fan of seafood soup but this one is excellent!






  • Nola Belletti

    To me the soup is on the watery side. I used 7 cups of water. Can I decrease the amount of water by 2 cups to have a thicker broth or maybe add more potatoes? The soup has a good flavor.

    • olgak7

      Hi Nola, you can absolutely decrease the amount of water. Soup thickness is a personal preference. I prefer soup that is more “brothy”, so that’s how much I use, but the amount of water that you use is completely up to it – it won’t affect the flavor of the soup, just the consistency.

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