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Potato and Cod Soup

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

Description

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.


Scale

Ingredients

  • 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
  • 12 to matoes (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.