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

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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)
1 – 1 1/2 Tablespoons butter or oil
1 Tablespoon tomato paste OR 1-2 fresh tomatoes (seeded and chopped)
2–4 garlic cloves (minced)
1–2 dry bay leaves
8–10 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)
1–2 Tablespoons fresh herbs (dill, green onions, parsley, etc)

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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. 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.
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.
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.

Find it online: https://www.olgasflavorfactory.com/lunch/potato-cod-soup/