Vegetable Cod Soup Recipes

VEGETABLE-COD SOUP

Steps:

• Thaw cod, if frozen; cut into 1-inch pieces. In a large saucepan or Dutch oven cook red sweet pepper and onion in margarine or butter until tender. Stir in vegetable broth or chicken broth, green beans, cabbage, carrot, basil, thyme, rosemary, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 5 to 8 minutes or until vegetables are nearly tender.
• Add fish to saucepan. Return to boiling. Reduce heat and simmer, covered, about 5 minutes or until fish flakes easily with a fork, stirring once.

CREAMY COD VEGETABLE SOUP

Steps:

• Heat the oil in a large saucepan and sauté the potatoes, celery, carrots and red pepper for a few minutes.
• Add in the broccoli and peas as well as the wine.
• Let the wine reduce and then add just enough water to cover, the stock cube, dill and salt and pepper to taste.
• Cover and let simmer for 15 minutes.
• Uncover and add in the flesh of the cod, which should be flaked into bite-sized chunks.
• You may need to add a touch more water to keep the vegetables covered.
• Let simmer a few more minutes, then add in the milk.
• Heat through, season and serve with a hearty bread.
• You can also use a hand blender to purée part or all of the soup, giving it a smoother texture.

FISH AND VEGETABLE SOUP WITH LIME, GINGER, AND CILANTRO

Steps:

• Grind first 4 ingredients in processor to coarse paste, stopping occasionally to scrape sides.
• Heat oil in large pot over medium heat. Add paste; sauté until aromatic, about 2 minutes. Add stock, 2 cups water, 4 tablespoons lime juice, lemongrass, and star anise; bring to boil. Reduce heat; cover and simmer 10 minutes. Remove star anise. Add carrots and next 4 ingredients; simmer 2 minutes. Add fish; cook until just opaque, stirring gently, about 3 minutes. Mix in cilantro and 2 tablespoons lime juice. Season with salt and pepper.
• *Available at Asian markets and in the spice section of some supermarkets.