This is my version of a wonderful fish soup that I ate in Paris. This creamy cod soup is served with cheesy croutons. The trick is to allow the croutons to soak for just long enough to flavour them, without getting soggy before devouring them.
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.
This soup looked intriguing, so I tried it tonight. It's fantastic! I followed the recipe exactly, but used red snapper instead of cod. I also didn't use a cup of red pepper flakes, since I think that's a mistake. I probably used 1/2 teaspoon and it was perfect for us. Great recipe though, worth every minute of preparation. - 04 Sep 2006 (Review from Allrecipes US | Canada)
TASTS GREAT - 28 Nov 2004 (Review from Allrecipes US | Canada)
This is absolutely delicious. I didn't have the leek or lemon so I put more onion. I also used chicken stock instead but did add in a beef bouillon to compensate. Even my father who is not a fish fan ate every last drop. - 18 Feb 2011 (Review from Allrecipes US | Canada)