Creamy Smoked Cod Soup

    Creamy Smoked Cod Soup

    5saves
    1hr35min


    20 people made this

    About this recipe: This is an ultra-tasty fish soup. Smoked cod is simmered with plain cod, potatoes and parsnips in a creamy soup. Enjoy with freshly baked bread. It's ideal for lunch or dinner.

    Ingredients
    Makes: 6 - 8 servings

    • 450g cod fillets
    • 225g lightly smoked cod, skin and bones removed
    • 1/2 lemon
    • 1 sprig fresh thyme
    • 450g parsnips, chopped
    • 225g potatoes
    • 50g butter
    • 1 onion, chopped
    • 250ml milk
    • 250ml whipping cream
    • salt to taste
    • ground black pepper to taste

    Method
    Prep:25min  ›  Cook:40min  ›  Extra time:30min soaking  ›  Ready in:1hr35min 

    1. If the smoked cod has a strong smoky aroma, soak it in water for 30 minutes, drain and rinse.
    2. In a large saucepan, cover the cod and smoked cod with water and add the juice of half a lemon and the thyme. Bring the cooking liquid to a gentle simmer. Poach the fish for 8 to 10 minutes or until the fish is just cooked and tender. Remove the fish to a bowl and reserve the poaching liquid. When the fish has cooled enough to handle, break it into large bite-sized pieces. Set aside.
    3. While the cod is cooking, peel the parsnips and cut them into 5mm thick slices. Peel the potatoes, cut them into 1.25cm dice and place them in a bowl of water to prevent discolouring.
    4. In a large saucepan, melt 2/3 of butter over medium heat. Add onion and cook until wilted and golden. Add the parsnips, potatoes and 750ml of the reserved poaching liquid. Bring the mixture to the boil, reduce heat and cover. Simmer for 15 minutes or until the vegetables are tender.
    5. Heat the milk and cream in a small saucepan. Do not boil. Stir to the vegetable mixture.
    6. Add cod and smoked cod; stir. Season with salt and freshly ground pepper to taste. Just before serving, stir in remaining butter. Top each serving with freshly ground pepper and chives.

    Alternatives to cod:

    Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.

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    Reviews (4)

    1

    Pretty bland as it stands as others have said. Needs more body & umph! Second time I made it, I didn't have smoked cod available, just fresh cod fillet. When poaching the fish (step 2), I added half teaspoon fish sauce (Chinese) & some veg stock powder (half an Oxo cube is about right or about quarter of one of the higher quality larger type stock cubes or a good tablespoon of home-made veg stock) At Step 4 - the veg bit, I used all the butter at this stage but added ground black pepper to the butter before adding the onions (the flavour gets released better that way) and I added 1 x medium carrot (peeled & julienned) along with the parsnips & potatoes (diced / sliced as detaield in the reipe) once the onions were golden and allowed them to colour slightly New Step 4a - Then (my real change to the recipe) I added 1 quarter teaspoon garlic granules (you could use 1 x fresh garlic clove crushed) plus a good heaped teaspoon of curry powder - mine was Tesco's value as it's very similar to the 1st taste I had of curry in the 1970s and what I had to hand!! but any curry powder or paste could be added at this stage - you don't want masses - it's to give the umph that I think this dish lacks and works well with fish & parsnips particularly I allowed that to blend in and release flavours before adding the liquid Step 5 I sort of missed out entirely (see new Step 7) Step 6 - amended - stir in the cod & season if required (may want some salt, especially if not using smoked cod)Step 5 - 06 Feb 2016

    by
    0

    Not bad felt it was a little bland and I don't like it when people do milk and butter in place of double cream. Americans don't have double cream and so they have to do this in there recipes but we should know better. I added a glug of white wine to the stock for a little more flavor - 25 Aug 2013

    0

    a little bland as it stands, see above for my tweaks - 04 Oct 2010

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