Cod soups are always rich, aromatic and tasty.
There are many options for making soups with this fish.
They are cooked with vegetables and cereals.
Cod soup - basic cooking principles
For soup, it is better to take cod steaks or fillets. Cod goes well with cheese and dairy products, so they are often added to the soup.
Cod is washed, scales are removed, fins and small bones are removed. You can remove the skin. Then the broth is cooked from the fish, adding whole spices and vegetables to it. In principle, you can cook the broth the way you are used to doing it. The finished broth is filtered.
Shredded potatoes are added to the fish broth and boiled until soft. Carrots and onions are finely chopped and fried in a small amount of oil.
If the cod soup is cooked with cream cheese, then it is added after the potatoes are ready. Stir until it is completely dispersed. Then spread the vegetable frying and finely chopped greens. Season with salt and spices and insist for a while.
Recipe 1. Cod Soup
Ingredients
600 g of cod;
4 bay leaves;
2 small carrots;
a bunch of parsley;
70 g of onion;
15 g extra salt;
300 g of potatoes;
a pinch of black peppercorns;
50 g of rice;
65 g of flour;
butter;
200 g of cream cheese.
Cooking method
1. Remove the scales from the cod carcass, rinse well, trim the fins and tail. Gut the entrails and rinse again. Dip in paper towels and cut into large steaks.
2. Pour three liters of drinking water into the pan, put pieces of fish in it and put on a small fire. Bring to a boil, remove the foam and add peppercorns, laurel leaves and salt. Cook the broth for about 20 minutes. Then discard the fish in a colander, and strain the broth through a sieve.
3. Peel the carrots, wash and crumble into small cubes. Melt butter in a pan and put chopped carrots into it.
4. Chop the peeled onion finely enough, transfer to a deep plate and mix with flour.
5. Put the fried carrots on a plate, and add oil to the pan and fry the onion in it until golden brown.
6. Peel, wash, and cut the potatoes into short cubes. Put the vegetable in a boiling broth. Cook until soft potatoes.
7. Sort the rice, rinse several times and add to the soup. Stir and continue cooking for another 15 minutes.
8. Separate the fish from the bones, disassemble into pieces and send to the pan. Transfer vegetable frying and cream cheese here. Stir until the cheese is completely dispersed.
9. Sprinkle the soup with chopped parsley, keep on the fire for a couple more minutes and set aside. Let it brew for another 15 minutes and pour into plates.
Recipe 2. Cod Soup with Corn
Ingredients
350 g cod fillet;
a pinch of ground black pepper;
350 g of fresh corn;
two pinches of coarse salt;
a bunch of green onions;
three stalks of fresh thyme;
three slices of bacon;
two potatoes;
450 ml of chicken broth;
5 g of garlic;
450 ml of milk;
50 g of flour;
60 ml cream 10%.
Cooking method
1. Put the slices of bacon on a preheated stewpan, without adding oil, and fry until crunchy. We cover the plate with paper napkins and put the fried bacon on them, breaking it into pieces.
2. Rinse the green onion, dry it and finely chop its white part. We put it in the stewpan, where the bacon was fried. Fry until transparent, then add the finely chopped garlic, mix and hold on the fire for a minute. Then pour in the flour and continue to fry, stirring vigorously.
3. Peel and thoroughly wash the potatoes, cut them into medium-sized cubes and put them in a saucepan. Stir and pour milk and chicken broth. Season with thyme and pepper, salt.
4. Bring to a boil, twist the fire to a minimum and cook the soup for 10 minutes. Put the cod fillet in a stewpan, cut into pieces of medium size. Remove the corn from the ears, put in a colander and rinse under running water. Boil separately. Add it to the soup, put two-thirds of the fried bacon, mix and cook for five minutes.
5. Finely chop the green stalks of the onions. Pour the cream into the soup and add the green onions. Cook for a couple of minutes, then remove from heat and spread the remaining pieces of bacon.
Recipe 3. Cod Soup with Beans and Rice
Ingredients
350 g of cod;
30 g of fresh parsley;
400 g of canned small beans;
ground black pepper;
175 g young spinach;
coarse salt;
115 g of bacon;
flour;
400 ml of coconut milk;
about a liter of drinking water;
35 ml of sunflower oil;
2 branches of thyme;
225 g of long-grain rice;
cinnamon stick;
75 g butter;
red chili pepper - pod;
bulb;
garlic - 15 g.
Cooking method
1. We put a thick-walled pan on medium heat and heat sunflower oil in it, adding a piece of cream. Cut the bacon into bars and spread in a pan, fry until golden brown.
2. Peel the chili from the seeds and chop as finely as possible. We clean the garlic and onion, rinse and finely chop. We put everything in a pan and fry, stirring constantly, for about five minutes.
3. Rinse several times and pour over the fried bacon with vegetables. Cook for 20 minutes until transparent. Put the cinnamon stick and sprigs of thyme in the rice. Add the beans, pre-draining the marinade from it, mix and warm everything together for two minutes. Fill everything with drinking water, wait for boiling and twist the fire to the smallest. Continue to cook, stirring occasionally, for half an hour.
4. Wash the cod, dry and remove the skin. Cut into small pieces and roll in flour. Spread on a preheated pan with butter and fry until golden brown. We shift the finished fish to a plate.
5. Introduce coconut milk into the pan. We take out the cinnamon stick and cook for three minutes. Now put the spinach in the soup, cook for a couple of minutes, and add the fried cod. Season the soup with chopped parsley and pepper, salt. Mix, wait another three minutes and set aside.
Recipe 4. Cod Cream Soup
Ingredients
two onions;
extra salt and ground pepper;
kg of cod;
a bunch of parsley;
three carrots;
60 ml of 35% cream;
3 cloves of garlic;
100 ml of dry white wine;
60 g of flour;
a tomato;
butter - 40 g.
Cooking method
1. We clean the cod from scales, cut off the fins and tail, remove the insides and rinse under the tap. Dry with paper towels and cut into slices of three centimeters thick. We spread it in a pan, fill it with purified water and bring to a boil. We cook the broth for about ten minutes, removing the foam with a slotted spoon. We take out the fish from the broth, transfer to a plate and cool.
2. Peel and rinse the onion and carrot. We cut the onion crosswise, and chop the carrot with short bars. We spread the vegetables into the broth and cook, covering for 20 minutes.
3. In a pan, melt the butter, pour in the flour and fry, stirring, for three minutes. Add the peeled and finely chopped garlic here, fry for another minute and remove from heat.
4. We remove the bones from the fish, trying not to fall into small pieces.
5. We take out the vegetables from the broth, put them in the blender's container, add a little broth and interrupt until puree. We transfer the resulting mixture to the pan, add the pieces of cod and the flour fried with garlic. Boil the broth and pour the wine.
6. Remove the skin from the tomato, dousing it with boiling water, cut into cubes and transfer to soup. Salt, pepper and continue cooking for 10 minutes. Turn off the fire. Pour the cream in a thin stream, stirring continuously. We infuse the soup for ten minutes and serve, sprinkling with fresh herbs.
Recipe 5. Salt cod soup with potatoes
Ingredients
100 ml of olive oil;
coarse salt;
two onions;
400 g salted cod fillet;
15 g of garlic;
two tomatoes;
a pinch of saffron;
kg of potatoes.
Cooking method
1. In a large cast-iron cauldron, heat the oil. Peel the onion, wash and finely chop. We spread in hot oil and fry for five minutes, stirring continuously, until soft and transparent. Peeled garlic cloves pass through a garlic squeezer. Wash my tomatoes, wipe with a napkin and cut into small pieces. We put everything in a cauldron, mix and continue cooking for another five minutes.
2. Pour in drinking water. We cut the peeled and washed potatoes across into slices one and a half centimeters wide. Add it to the cauldron, season with herbs and spices and keep on fire until boiling.
3. Rub the saffron in the mortar, pour a little broth from the cauldron into it, stir it and transfer it to the soup. We twist the fire to the smallest and languish for 20 minutes. The broth should not boil!
4. Soak the cod overnight. The next day, drain the water, rinse, dry, remove the bones and code and separate with large flakes. We spread the fish in a cauldron, cook for ten minutes, until the potatoes are soft. Salt and serve with toast.
Recipe 6. Algerian cod soup with mint
Ingredients
800 g cod fillet;
two liters of fish stock;
half a lemon;
a can of sliced tomatoes;
extra salt and ground pepper;
half a kilo of potatoes;
20 g of paprika;
40 g of zira;
two heads of garlic;
65 ml of olive oil;
a bunch of parsley and mint;
fennel stalk.
Cooking method
1. Cut the cod fillet into large pieces, rinse and cook the broth as you used to do. We take out the cod from the pan, and filter the broth.
2. Peel and wash the potatoes under the tap. Cut it into centimeter bars.
3. Rinse parsley and peppermint, gently dry and chop.
4. Cut the fennel stem across and into half-rings.
5. We sort garlic into slices, peel and chop in small pieces.
6. Put potatoes, chopped fennel, chopped mint and parsley in the fish broth. We survive juice from half a lemon and season with spices. Bring to a boil over low heat and cook for 20 minutes under the lid.
7. We spread the tomatoes in our own juice, mix and cook, without covering, for ten minutes.
8. In the soup we put cod and chopped garlic, pour in olive oil and cook for ten minutes. Salt, pepper and serve with sour cream.
Cod Soup - Cooking Tips and Tricks
- Cook the cod broth by adding whole vegetables, bay leaves and black peas to it. So, it will turn out saturated and fragrant.
- Be sure to remove the noise from the fish broth. After boiling, cook it over very low heat so that it languishes, not boils.
- Before laying the cod in the soup, it can be fried, breaded in flour.
- If you are preparing a soup of salted cod, it must be pre-soaked for several hours in water.
