Piquant cod chowder

    1 hour

    A variety of vegetables ensures that this wonderful soup is as healthy as it is delicious. The broth can be prepared a day in advance, ready for adding the fish at the last minute, which is useful when cooking mid-week meals. Planning ahead like this means a healthy dinner can be on the table in minutes.

    10 people made this

    Serves: 4 

    • 2 sprigs each of parsley and fresh thyme
    • 1 bay leaf
    • 7.5 cm (3 in) piece of celery stick
    • 1 can chopped tomatoes, about 400 g
    • 750 ml (1¼ pints) fish stock
    • 4 tbsp medium cider
    • 1 large onion, chopped
    • 400 g (14 oz) waxy potatoes, cut into large chunks
    • 225 g (8 oz) carrots, thickly sliced
    • 225 g (8 oz) courgettes, thickly sliced
    • 225 g (8 oz) green beans, cut into short lengths
    • 1 yellow or red pepper, seeded and sliced
    • 550 g (1¼ lb) cod fillet, skinned and cut into large pieces
    • salt and pepper
    • To garnish
    • 2 tbsp finely chopped parsley
    • 1 tbsp snipped fresh chives
    • finely shredded zest of 1 lemon

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Tie the parsley, thyme and bay leaf with the celery to make a bouquet garni. Put the bouquet garni in a large saucepan. Add the tomatoes and their juice, the stock, cider and onion, stir and bring to the boil. Reduce the heat to low, half cover the pan and simmer for 15 minutes.
    2. Add the potatoes and carrots. Increase the heat to moderate and cook, covered, for 15 minutes or until the vegetables are almost tender. Stir in the courgettes, green beans and yellow or red pepper and continue simmering, covered, for 5 minutes or until all the vegetables are tender. Discard the bouquet garni.
    3. Season with salt and pepper to taste, then add the cod to the gently simmering broth. Cover and cook gently for 3–5 minutes or until the fish is opaque, just firm and flakes easily. Do not allow the broth to boil rapidly or the fish will overcook and start to break up.
    4. For the garnish, mix the parsley, chives and lemon zest together. Ladle the fish and vegetables into warm bowls, then add the broth. Sprinkle the garnish over the top and serve at once.

    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.

    Some more ideas

    Ring the changes by using different vegetables – broccoli florets, sliced leeks, sweetcorn, peas and green peppers are all suitable. Add them instead of the courgettes, green beans and yellow pepper in step 2.

    Plus points

    Serving wholemeal rolls with the soup will add to the dietary fibre provided by all the vegetables. * Green beans are a good source of fibre and they also provide valuable amounts of folate. * One serving of this soup can provide 3 of the recommended 5 portions of fruit and vegetables a day.

    Each serving provides

    Excellent source of vitamin B6, vitamin B12, vitamin C. Good source of folate, iron, potassium, vitamin A. Useful source of calcium, niacin, selenium.

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    Reviews in English (1)


    Easy and delicious. We're not big fish eaters in our house, but this recipe was perfect for our attempts to eat healthily. Wouldn't change a thing. (Don't tell anyone, but I even ate cold leftovers this morning... it was that good!)  -  06 Mar 2013