Fish soup is a unique dish that allows you to bring true pleasure to those who try it, without overloading the body with extra calories. Every cuisine in the world can find its own national recipes for fish soups. Take, for example, cod fish soup.

A little about fish dishes

Almost any fish - sea or river - is used to prepare first courses. Both have their own characteristics and unique taste. The best combination of nutritional value and taste can be achieved by preparing soup from white fish meat. Take cod, for example. Its elastic, layered meat is ideal for cooking. It’s nice when there is a juicy, appetizing piece on the plate, and not minced fish floating around. In this case, cod fish soup is an ideal option. We can talk a lot about the benefits of this fish. A minimum of fat and low calorie content make it a truly dietary product. And thanks to the high content of fatty acids, it can be considered a powerful tool for the prevention of the most serious diseases, such as heart disease, brain disease, joint disease, and even oncology. Perhaps that is why dishes from this fish have been so popular lately. It can practically replace meat in humans.

Food preparation

Fish, like any other, begins with the selection of ingredients. Here, each housewife is guided by her own taste. To do this, you first need to decide whether to cook the fish whole or first cut it into pieces. Further actions will depend on this. In both cases, the most important thing is not to overcook the product. Even fish such as cod can crumble and lose shape if boiled for a long time. As a result, the entire set of bones will be mixed with other products. No one will enjoy eating such a dangerous brew. Next, you need to decide on additional components. They can be very different. Depending on the chosen recipe, potatoes, beets, onions, tomatoes, herbs, cereals, and flour are added to cod fish soup. Sometimes eggs, cream, cucumbers and even white wine are used. And the fish itself can be either fresh or smoked. The first step in making soup is the broth. It can be either fish or vegetable. The further cooking process will take place on it.

Semi-finished soup

Many people consider fish soup to be a rather dangerous dish because of the bones. Indeed, there is a certain amount of risk in this. This is why some chefs resort to tricks and use semi-finished products. It’s much easier, for example, to make fish soup from it than to mess with a fresh carcass. Additionally you will need: for 400 grams of fresh cod fillet - 1 onion, 2 potatoes and 1 carrot, 200 grams of cream cheese, black peppercorns, 20 grams of green onions, salt, a bunch of parsley, a bay leaf and a couple of tablespoons of vegetable oil.

This soup is prepared as follows.

1. Wash the fish, cut into 4 pieces and place them in a pan.
2. Pour 2-3 liters of cold water into it, add salt and put the pan on the fire. Cook for 40 minutes after boiling.
3. Cut the carrots into slices and the onion as small as possible. Fry the prepared vegetables for 5 minutes in vegetable oil, and then place in a saucepan and cook there, in the total mass, for another 5 minutes.
4. Add potatoes there, cut into small cubes. Wait another 15 minutes.
5. At the very end, add chopped parsley, pepper and cheese. Cover the pan with a lid and cook over low heat for 5 minutes.
6. Pour the finished aromatic soup into bowls and add finely chopped green onions.

Norwegian soup

The national cuisines of any Scandinavian country have many cooking options. The Norwegians have a very interesting recipe for cod fish soup. The difference from other methods is that in this case the first dish is prepared without potatoes. Of the products on the desktop you need to have: for 1 kilogram of cod - 2 onions, 3 carrots, 200 grams of tomatoes, 3 cloves of garlic, a bunch of herbs, a tablespoon of flour, a little salt, 30 grams of butter, ground white pepper, a couple of tablespoons of cream and 3 tablespoons dry white wine.

Cooking begins with fish.

Fast and tasty

If you are short on time, you can prepare fish soup from which it is striking in its simplicity. True, the set of products required is quite varied: for half a kilogram of cod fillet - 5 potatoes, 1 carrot, a clove of garlic, a bay leaf, 1 bell pepper, salt, a tablespoon of vegetable oil, a couple of allspice peas, a little green onion, a piece of butter and 1 a circle of lemon.

The soup is prepared very quickly:

The dish turns out fresh, aromatic and very tender. Even a child will happily eat this soup.

Wash the cod, peel it, put it in a saucepan and add 700 ml of cold water. Put on fire. When the water boils, remove the foam, add the peeled onion, bay leaf and cook for 8-10 minutes. Then remove the cod from the broth with a slotted spoon, strain the broth, discard the onion and bay leaf. Remove bones from fish and set aside temporarily.

Bring the resulting fish broth to a boil, add salt. Place chopped potatoes and carrots in it and cook for 10 minutes until the vegetables are soft.

Then remove the vegetables from the pan and puree them in a blender with a small amount of broth.

Melt the butter in a frying pan and fry the flour, stirring, for 3 minutes, add the garlic passed through a press, stir and remove from heat.

Return the pureed vegetables to the broth, add the fried flour and garlic, mix well so that no lumps form. Pepper to taste. Bring to a boil, add tomatoes and cook for 3 minutes.

Then add cod pieces to the soup, pour in cream, heat to a boil, but do not boil. Remove the soup from the heat and let it brew for 5-10 minutes. Serve with chopped herbs.

Step-by-step recipes for preparing cod fish soup with rice, cheese, zucchini and corn (+ recipe with photos)

2019-04-19 Rida Khasanova and Alena Kameneva

Grade
recipe

22401

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

11 gr.

1 gr.

Carbohydrates

6 gr.

69 kcal.

Option 1: Classic cod fish soup recipe

Cod fish soup is light, aromatic and very tasty. Making cod soup is quick and easy. Cod is not a fatty, but very tasty fish, which is simply ideal for soup, the recipe is suitable even for children, just first you need to remove all the bones from the fish. A light soup can be made more satisfying by adding any cereal, millet or rice. You can serve the soup with slices of delicious bread, you can also add herbs, a spoonful of sour cream, or you can add croutons instead of bread.

Ingredients:

• Water - 1.5 l
• Cod - 350 g
• Potatoes - 2 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Salt, pepper - to taste
• Parsley - 20 g

Step-by-step recipe with photos

Prepare all products according to the list. Select cod and defrost the fish in advance. Afterwards you need to peel the skin off the fish. Take a saucepan that is suitable in volume, pour in water and transfer the cod. Place the pan on the heat and cook the broth for 25 minutes. After a while, strain the broth.

Peel, wash and dry the potatoes. Cut the potatoes into large pieces.

Peel the carrots and onions, wash and dry. Cut the onion into half rings, cut the carrots into small pieces or grate them. If desired, vegetables can be fried, but it is better to immediately add them to the broth. Boil vegetables in broth for 15 minutes.

After a while, disassemble the fish and place it in a saucepan. Add salt and pepper.

Finely chop the parsley and throw it into the pan. Let the soup sit for 10 minutes after cooking, pour into bowls and serve.

Bon appetit!

Option 2: Quick recipe for cod fish soup

If you don’t have time to prepare lunch, then a simple recipe for fish soup with cod will help out. It cooks quickly, although it requires a large number of ingredients.

Ingredients:

• half a kilogram of cod;
• 4-5 potatoes;
• carrot;
• a clove of garlic;
• bay leaf;
• bell pepper;
• salt;
• 30 ml. vegetable oil;
• some green onions;
• a couple of peppercorns;
• a small slice of butter;
• lemon.

How to quickly make cod fish soup

Fill a small saucepan with water. Add peppercorns, bay leaves and put on fire.

Peel the potatoes and cut into small pieces. After the water boils, transfer the root vegetable to the pan.

After a few minutes, add the fish fillet to the potatoes. Once foam forms on the surface of the water, it must be removed immediately.

Peel the carrots and grate on a coarse or medium grater. Remove bell peppers from seeds and cut into small cubes. Place the prepared vegetables into a saucepan.

Add a spoonful of vegetable oil to the boiling broth again, add salt to taste and continue cooking.

Peel the garlic, chop finely with a knife and add to the boiling soup. Cut a circle from the lemon, squeeze the juice out of it directly into the pan, mix everything and turn off the heat.

The aromatic soup should be poured into bowls immediately after cooking, adding a piece of butter to each serving. You can also add any greens to this soup.

Option 3: Cod fish soup with rice and cheese

A rich soup with a pleasant creamy aroma will appeal not only to adults, but also to children. Cod medallions are best suited for this recipe, but they can also be replaced with regular fillets of this fish.

Ingredients:

• 600 gr. cod medallions;
• a couple of medium carrots;
• one onion;
• a couple of potatoes;
• a couple of tablespoons of rice cereal;
• salt;
• 220 gr. processed cheese;
• butter;
• a couple of tablespoons of flour;
• black peppercorns, parsley and bay leaf.

How to cook

Remove fins from medallions. If you use fish for a recipe, remove the entrails, remove the scales and cut off the fins. Rinse cod in cool water.

Place the cleaned fish in a saucepan and add three liters of water. Place on the stove over medium heat. After boiling, be sure to skim off the foam.

Pour salt into the pan with the fish. A few peppercorns and a couple of bay leaves. Cook for 20-25 minutes, then transfer the fish to a colander and pass the broth through a sieve.

Wash and peel the carrots, cut into small cubes and fry in a frying pan with melted vegetable oil.

Chop the onion very finely with a knife, place it in a deep cup and cover with flour. Mix thoroughly, then pour into a frying pan with butter. Fry, stirring constantly, until golden brown.

Peel the potatoes. Cut into small strips and add to a saucepan with boiling broth.

Rinse the rice cereal thoroughly to remove any flouriness and add it to the pan after the potatoes. Cook for about twenty minutes.

Remove bones from fish. Place the onions and carrots in a saucepan and stir. Add melted cheese to the broth with a spoon, mix thoroughly again and cook for about five minutes.

Before turning off the heat, add chopped fresh herbs into the pan.

The finished soup does not require any additional dressings, as it turns out to be unusually aromatic and rich in taste. The only thing you can add to this soup is any mushrooms you like.

Option 4: Cod fish soup with zucchini in a slow cooker

Cod soup with the addition of tender zucchini pulp is very easy and simple to prepare using a slow cooker.

Ingredients:

• 2 pcs. fish fillet;
• 100 gr. boiled rice;
• 200-250 gr. zucchini;
• bulb;
• liter of vegetable broth;
• a quarter teaspoon of curry;
• salt, ground black pepper;
• a couple of tablespoons of dry white wine;
• fresh parsley or dill;
• a tablespoon of vegetable oil;
• a tablespoon of lemon juice.

Step by step recipe

Rinse the rice in advance and boil until fully cooked.

Remove the cod fillet from the refrigerator, defrost and cut into small pieces. Rub with ground pepper and salt, lightly sprinkle with lemon juice. Leave to soak in the spices for about half an hour.

Wash the zucchini, remove the peel if it is thick and cut into small cubes. Peel the onion and chop into arbitrary pieces

Pour a small amount of vegetable oil into the multicooker bowl. On the “Fry” mode, heat it for 1 minute and add the onion. After 3-4 minutes, add the zucchini and stir. Continue frying for a few more minutes, then add curry.

Pour boiled rice and chopped fish into the thicket with the rosy vegetables. Pour vegetable broth or just water, add wine. Turn on the “Baby food” or “Stew” mode for ten minutes and turn off the multicooker.

Pour hot, aromatic soup into bowls and garnish with parsley or dill. A great addition to this soup would be pumpkin, cauliflower or broccoli.

Option 5: Cod fish soup with corn

We are usually used to seeing fish soup with potatoes and vegetables in its composition. But you can serve your household for dinner with a completely original, unusual soup with cod, bacon and corn. Surely no one will remain indifferent.

Ingredients:

• 350-400 gr. cod fillet;
• ground black pepper;
• 300-350 gr. fresh corn;
• green onions;
• a couple of thyme stalks;
• three to four pieces of bacon;
• a couple of potatoes;
• a clove of garlic;
• 400-450 ml. milk;
• a couple of tablespoons of flour;
• 50-60 ml. 10% cream.

How to cook

Place the bacon strips in a saucepan without adding oil and fry until crispy. Transfer bacon to a paper towel-lined plate, breaking it into small pieces.

Finely chop the white part of the green onions and transfer to the saucepan where the bacon was just cooked. Fry the onion until transparent, then add a finely chopped clove of garlic and stir. After a minute, remove the flour, stir quickly and fry a little, stirring the mixture with a spoon all the time.

Place the potatoes cut into small cubes in a saucepan, mix with the rest of the ingredients, pour in milk and half a liter of water. Add thyme, ground pepper and salt to taste.

After the broth boils, reduce the heat to low and continue cooking for about ten minutes. Then add the fish, cut into pieces, to the rest of the ingredients in the saucepan.

Remove the corn kernels from the cobs, rinse under running water and boil until tender in a separate pan. Add the cooked corn to the skillet along with some of the bacon bits. Continue cooking for about six minutes.

Finely chop the onion feathers and add to the soup along with the cream. After 2-3 minutes, remove the saucepan from the stove and add the remaining pieces of bacon to the soup.

Unusual soup with cod and corn is ready! You can also add peas or beans there if you wish. Bon appetit!

Option 6: Original recipe for cod fish soup

Fish soup is a dish that goes well with lunch at any time of the year. On a winter day it will fill you up and warm you up, and in the summer it will become an integral part of a nature hike or just a light dinner option.

You can prepare cod soup in different ways: with cereals, cheese, various spices and herbs. Another advantage of the dish is that cod is an accessible and inexpensive product that is sold all year round.

Ingredients:

• half a kilogram of cod tail;
• one onion;
• a couple of potatoes;
• carrot;
• any fresh herbs;
• salt and allspice;
• a pair of bay leaves.

Step-by-step recipe for cod fish soup

Clean the fish tail and rinse under cold water. Place in a pan of water (1.5 liters) and place on the stove. When the broth begins to boil, reduce the heat. Place the bay leaf in the pan and cook for about 18-20 minutes. Any foam that appears must be skimmed off, otherwise the broth will become an unsightly cloudy color.

When the fish is ready, it must be removed from the pan and separated from the bones. Strain the broth itself through a fine sieve.

Peel the onion and cut into arbitrary pieces. Peel the carrots and grate the root vegetable on a coarse grater. Fry vegetables until soft.

Place the broth back on the stove. Peel the potatoes, cut into small cubes, and when the broth boils, transfer to a saucepan. Cook for about twenty minutes, then add the fried vegetables, fish pulp and spices. After a couple of minutes, turn off the heat.

The finished soup should stand under a closed lid for about half an hour so that the food is saturated with fish aroma and spices. After this, you can serve, garnishing the soup with finely chopped herbs.

Recipe for fish soup with cod and rice, Aquatica color mix, with step-by-step photographs of preparation. Fish soup based on cod fillet is low-calorie and very healthy. Traditionally, fish goes well with rice, but it can be served not only as a side dish, but also added to soup. This is not the first time that I have used a mixture of aquatica rice (black, brown and red rice) in my recipes; dishes with such a mixture of different varieties of rice always turn out satisfying, healthy and colorful. The calorie content of one serving of soup with cod and aquatica rice (325 grams) is 160 kcal, the cost of a serving of soup is 28 rubles. Chemical composition of a serving of fish soup: proteins - 15 grams; fats - 2 grams; carbohydrates - 21 grams.

Ingredients:

To prepare soup with cod and rice, we will need aquatica (for 8 servings):

cod fillet - 600 grams; aquatica color mix rice - 200 grams; carrots - 200 grams; onion - 100 grams; salt, spices.

Preparation:

Wash the cod fillet and cut into small pieces.

Place the fish in a saucepan, fill with cold water, add bay leaf, cook the cod after boiling for 25-30 minutes, at the end of cooking, add salt to the broth.

Cut the onion into half rings.

Peel the carrots and cut into cubes.

Wash the rice in cold water.

When the cod is ready, add the washed rice to the broth and cook after boiling for 15 minutes.

Then add vegetables (carrots and onions), cook the soup until the vegetables and rice are ready, about 15 minutes.

Side dishes of aquatica rice for fish dishes:

Product	Product weight (grams)	Price per kg of product (rub)	Kcal per 100 g of product
Cod fillet	600	300	78
Aquatica rice	200	150	356
Bulb onions	100	40	41
Carrot	200	50	32
Water	1500	—	0
Total:(8 servings)	2600	224	1285
A portion	325	28	160
	Proteins (grams)	Fat (grams)	Carbohydrates (grams)
A portion	15	2	21

You can cook cod fish soup every day. And the soup can be completely different every day: creamy, milky, tomato-based, spicy, spicy, thick, just the way you like it.

Preparing the soup can take several hours. As a rule, this is the case when you are preparing soups that are prepared in several stages. However, the opposite may also be true. From cod you can cook an exotic soup with corn on the cob and shrimp, or you can make a chowder. In short, make whatever you want out of cod.

However, there is one secret. If you prefer to use fish fillet, you don’t need to cook it for a long time, 10 minutes is enough. Otherwise, the fish will be rubbery.

Tomato and cod soup

An incredible and very aromatic soup that you can’t help but like.

In a saucepan with olive oil, fry the onion, chopped into half rings and finely chopped fennel. After a couple of minutes, add the orange juice and zest and wine.

As soon as the liquid thickens, add finely chopped potatoes, tomatoes, and garlic. Cook for 3-4 minutes and add broth and cook for 15 minutes.

Then add the cod and add lemon juice and pepper.

When serving, you can add sour cream.

Cod soup

Ukha is one of the most popular soups, and, as a rule, men prepare it after bringing oud from fishing.

Wash the cod and place in a pan with water. Cook the fish for 15 minutes, then remove from the soup. Remove bones and cut into small pieces.

Peel the potatoes and chop them finely. Peel the onion and cut into small cubes. We add all the vegetables to the soup. Bring to a boil and add a spoonful of semolina.

Salt and pepper, add herbs.

Fish soup with mushrooms and cheese

An unimaginable combination of mushrooms, cheese and fish will make you plunge into the atmosphere of old Italy, when fishermen gathered by the fire after a hard day and prepared fish soup from everything they had at hand.

Pour the broth into the pan, add a few bay leaves, add the fish and bring to a boil. We clean the champignons and cut them into cubes.

Cut the carrots into thin rings and the onion into small cubes. In a small amount of oil with the addition of fish broth from the soup, simmer the onions and mushrooms.

Add carrots to the soup. We take out the fish and cut it up. Remove the skin and bones, cut into small pieces and return to the soup.

Cut the processed cheese into cups and add to the soup. Add lemon juice and herbs to the soup.

Norwegian cod fish soup

Soup is the healthiest dish you can prepare for lunch. Hearty, light and very tasty Norwegian soup will also prove that it is the most desirable dish.

Remove the skin from the fish. Chop the vegetables very coarsely. You don't have to cut the onion at all. Place vegetables and skin in water. Cook the broth. We select bones from the fish.

Cut the second onion into very small pieces. Cut the second part of the carrots into small cubes. Fry the onion. Cut the celery into small cubes.

After the onion has become transparent, add carrots and celery to it.

When cooking broth, you do not need to cover it with a lid.

Cut the potatoes into cubes. Cut the tomatoes into small pieces. Chop the garlic and parsley. Strain the broth.

Add the potatoes to the broth and bring to a boil. Let's prepare the bechamel sauce. Melt the butter in a frying pan, add garlic and flour.

Mix well, then add milk. Simmer, stirring constantly, add salt and parsley.

As soon as the potatoes are cooked, add the sauteed vegetables to the broth, after a couple of minutes add the tomatoes.

Cut the fish into small pieces and pour over the fish, mixing well. As soon as the soup boils, add the fish to it, after a couple of minutes add the sauce.

Cook for a couple more minutes.

Poursalada traditional Basque soup

Comments are unnecessary here. Once you try this soup, you'll understand why.

Place the fish in a saucepan, add 500 ml of water and place on the fire until it boils.

We take out the fish, remove the skin and bones. Cut into small pieces and return to the pan. Cut leeks into half rings and potatoes into cubes.

In another pan, heat the oil and add the leek, simmer for 5 minutes, then add the potatoes, simmer for another 5 minutes.

Then add 2 liters of water and bring to a boil. Cook for 40 minutes.

Add cod and cook for another 10 minutes.

Simple cod fish soup

This simple soup can be prepared in a couple of minutes. Tasty and fast.

Whole onion, bay leaf, spices and put into a saucepan to boil. We send cod there too. Cut the potatoes into slices.

Cut carrots into slices. Add carrots and potatoes to the pan. Let's add saffron.

Finely chop the greens and add them to the pan 5 minutes before preparing the soup.

Milk soup with cod

The delicate taste of the soup will surprise each of you.

Gut the cod, rinse, add water and cook for 40 minutes. Finely chop the celery, add it to the broth and take out the fish.

We clean the fish from bones and skin and finely chop it.

Cut the onion into small cubes. Cut the pepper into strips. Fry peppers and onions in olive oil. Cut the potatoes into cubes.

Bring the broth to a boil, add potatoes, and after 15 minutes add fried vegetables and fish. Cook for 10 minutes.

Serve with finely chopped herbs.

Creamy cod soup with liver quenelles

A very original and unusual soup.

We clean and fillet the fish. Cut the leek into circles. Peel the potatoes and garlic. Cut the potatoes into thin slices.

Pour oil into a pan and add to the pan. Fry the potatoes a little and add the leeks and garlic. Sprinkle with lemon juice.

Mix spices in a mortar. Cut the cod into cubes and add to the soup. Simmer for a couple of minutes. Rub the lemon zest into the soup. Add wine to the pan.

Add cream and water. Mix cod liver, cheese and thyme. Mix everything well. Fry a piece of baguette in a frying pan.

Remove the soup from the heat and puree in a blender. We form quenelles from a mixture of liver and rice.

Serve with baguette.

Tomato soup with cod

This spicy Italian soup will give you an unforgettable dinner.

Cut the tomatoes in half and place them on a baking sheet, cut side up. ….finely chop the onion and garlic and place them on top of the tomatoes. Bake in the oven for 30 minutes.

Boil the rice until half cooked.

After the vegetables are cooked, grind them in a blender.

Place rice in a wok, pour tomato paste and a glass of water, salt, pepper and add cod. Cook for 10 minutes.

Simple cod fish soup with vodka

A very simple and dietary soup for lovers of fish dishes.

Cut the potatoes and onions into small cubes. We send them to the broth. Meanwhile, chop the tomato and cod.

As soon as the potatoes are ready, add cod, peppercorns, bay leaf and vodka to the soup.

To give the soup a bonfire flavor, light the bay leaves on fire.

Cook for 10 minutes, add salt and pepper, add tomato. Cook for another 10 minutes.

Cheese fish soup

For this soup it is better to use fillet, then the cooking time will take much less.

Cut the fillet into large pieces, add 2-3 liters of water, cook for 40 minutes.

Finely chop the onion, cut the carrots into circles. Fry the vegetables in oil and add to the fish. Chop the potatoes into cubes and add to the fish.

At the very end, add cheese and herbs. Cook, stirring constantly until the cheese dissolves.

Diet cod soup

This soup is made from the healthiest vegetables and the most dietary fish. So if you are creating a menu for a diet week, do not forget to write down the recipe.

Peel the pumpkin from seeds and peel, cut into cubes. Peel the potatoes and cut them into cubes the size of a pumpkin. Slice the leek lengthwise and cut into half rings.

Divide the fennel into 4 parts. Pour a little olive oil into a pan and fry potatoes, pumpkin, garlic, and mustard seeds in it. Fry a little.

Pour broth into vegetables. Cook for 10 minutes. Cut the cod fillet into cubes. Add fennel and leeks to the soup. Bring the soup to a boil.

Salt the fish and add to the soup, cook for 4 minutes. Pour boiling water over the lemon. Grate the zest. Squeeze the juice from half a lemon. Finely chop the greens.

Season the soup with salt and pepper, add lemon juice and cloves.

Cook for another 5 minutes. Before serving, sprinkle with herbs and lemon zest.

Fish chowder

The most important thing in the stew is pure broth, without any spices or herbs, only the natural taste of vegetables and fish.

We clean the vegetables and chop them coarsely. Fill the fish with water and cook for 40 minutes. Remove the fish from the broth. Add vegetables. We clean the fish from bones and skin.

Cut into large cubes. After 30 minutes of cooking, return the fish to the soup, wait until it boils, and remove from heat.

Fish soup with corn

An unusual soup to add variety to your daily diet.

Peel the onion and cut into small cubes. Cut the potatoes into medium cubes. Trim the kernels from the corn. Cut the bacon into small pieces.

Place the corn in a saucepan with water. Fry the bacon in a small amount of oil. Fry until the oil evaporates.

Fry the onion in a saucepan until soft. Then pour in the milk and broth, add the potatoes and cook for 10 minutes.

Then add corn, pour in cream and cook for another 10 minutes after boiling. Add fish and bacon, cook for another 5 minutes.

Before serving, add dill.

Fish soup Waterzoi

Waterzoy is a Belgian thick soup with fish and cream. Very tasty lunch.

Peel the carrots and onions and cut them into medium pieces. Cut the leek into medium pieces. Place on a plate with pieces of butter.

Place the dish in the oven at 220 degrees.

Boil the mussels for 3-4 minutes. Do not pour out the broth after them. Boil fish in fish broth.

Remove the fish from the broth, add cream and the broth in which the mussels were cooked. Place on high heat and let it reduce by half.

In a separate bowl, mix the yolks and cream, whisk and pour into the broth and leave until thickened.

Place the fish in a deep plate, then the vegetables, then the mussels and pour over the broth.

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Delicious cod fish soup

Fish soup is a unique dish that allows you to bring true pleasure to those who try it, without overloading the body with extra calories. Every cuisine in the world can find its own national recipes for fish soups. Take, for example, cod fish soup.

Almost any fish, sea or river, is used to prepare first courses. Both have their own characteristics and unique taste. The best combination of nutritional value and taste can be achieved by preparing soup from white fish meat. Take cod, for example. Its elastic, layered meat is ideal for cooking. It’s nice when there is a juicy, appetizing piece on the plate, and not minced fish floating around. In this case, cod fish soup is an ideal option. We can talk a lot about the benefits of this fish. A minimum of fat and low calorie content make it a truly dietary product. And thanks to the high content of fatty acids, it can be considered a powerful tool for the prevention of the most serious diseases, such as heart disease, brain disease, joint disease, and even oncology. Perhaps that is why dishes from this fish have been so popular lately. It can practically replace meat in the human diet.

Cod fish soup, like any other, begins with the selection of ingredients. Here, each housewife is guided by her own taste. To do this, you first need to decide whether to cook the fish whole or first cut it into pieces. Further actions will depend on this. In both cases, the most important thing is not to overcook the product. Even fish such as cod can crumble and lose shape if boiled for a long time. As a result, the entire set of bones will be mixed with other products. No one will enjoy eating such a dangerous brew. Next, you need to decide on additional components. They can be very different. Depending on the chosen recipe, potatoes, beets, onions, tomatoes, herbs, cereals, and flour are added to cod fish soup. Sometimes eggs, cream, cucumbers and even white wine are used. And the fish itself can be either fresh or smoked. The first step in making soup is the broth. It can be either fish or vegetable. The further cooking process will take place on it.

Many people consider fish soup to be a rather dangerous dish because of the bones. Indeed, there is a certain amount of risk in this. This is why some chefs resort to tricks and use semi-finished products. It is much easier, for example, to prepare fish soup from cod fillet than to bother with a fresh carcass. Additionally you will need: for 400 grams of fresh cod fillet - 1 onion, 2 potatoes and 1 carrot, 200 grams of creamy processed cheese, black peppercorns, 20 grams of green onions, salt, a bunch of parsley, a bay leaf and a couple of tablespoons of vegetable oil.

This soup is prepared as follows.

1. Wash the fish, cut into 4 pieces and place them in a pan.
2. Pour 2-3 liters of cold water into it, add salt and put the pan on the fire. Cook for 40 minutes after boiling.
3. Cut the carrots into slices and the onion as small as possible. Fry the prepared vegetables for 5 minutes in vegetable oil, and then place in a saucepan and cook there, in the total mass, for another 5 minutes.
4. Add potatoes there, cut into small cubes. Wait another 15 minutes.
5. At the very end, add chopped parsley, pepper and cheese. Cover the pan with a lid and cook over low heat for 5 minutes.
6. Pour the finished aromatic soup into bowls and add finely chopped green onions.

Norwegian soup

The national cuisines of any Scandinavian country have many options for preparing seafood soups. The Norwegians have a very interesting recipe for cod fish soup. The difference from other methods is that in this case the first dish is prepared without potatoes. Of the products on the desktop you need to have: for 1 kilogram of cod - 2 onions, 3 carrots, 200 grams of tomatoes, 3 cloves of garlic, a bunch of herbs, a tablespoon of flour, a little salt, 30 grams of butter, ground white pepper, a couple of tablespoons of cream and 3 tablespoons dry white wine.

Cooking begins with fish.

Fast and tasty

If you are short on time, you can prepare cod fish soup, the recipe for which is striking in its simplicity. True, the set of products required is quite varied: for half a kilogram of cod fillet - 5 potatoes, 1 carrot, a clove of garlic, a bay leaf, 1 bell pepper, salt, a tablespoon of vegetable oil, a couple of allspice peas, a little green onion, a piece of butter and 1 a circle of lemon.

The soup is prepared very quickly:

The dish turns out fresh, aromatic and very tender. Even a child will happily eat this soup.

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Fish ‘Pomeranian’ soup of cod, potatoes and rice

Why Pomeranian? The Pomors, living in the northernmost points of the White Sea, have been famous since ancient times for their magnificent dishes of cod and salmon, which their lands are still rich in. The recipe for this fish soup with cod was given to me by my great-grandmother, a resident of Severodvinsk.

Cod soup is a very hearty and tasty first course that will expertly decorate your dinner table. Just imagine: tender fish in a golden broth, spicy rice with garlic and carrots, aromatic potatoes... All this wealth, decorated with freshly cut herbs before serving, will become the signature dish of a caring and wise hostess.

Place a pan of water on the stove (I have 2.5 liters). I add some salt right away, so it boils faster. If the fish is not freshly frozen, then put it straight from the freezer into a bowl or sink with water. In water, defrosting occurs faster and more efficiently, while the cod does not lose its beneficial properties. And at this time we peel the potatoes ourselves.

When the main ingredients are ready, you can start cutting them. It is convenient to cut cod into slices with a sharp knife, and potatoes into “classic” cubes.

When the water boils, first lower the fish into it.

During these 2-3 minutes, while the cod is cooking, prepare a large grater or shredder and washed carrots.

Following the fish, add diced potatoes to the pan with the future soup. Grated carrots are placed in a frying pan with a drop of vegetable oil and fried over high heat for 1-2 minutes.

Add 2 pinches of rice to the saucepan with the fish and potatoes. Make sure to rinse the rice in water until the water runs clear to prevent the rice from sticking together.

Then we add finely chopped garlic to our browned carrots, lower the burner temperature and add 2-3 tablespoons of fish broth. Let it simmer for another 2 minutes.

At this time we chop the greens ourselves. My family prefers green onions - they have a lot of vitamin C, antioxidants and beneficial essential oils.

All that remains is to put the carrots in the soup and add the greens there. After a minute you can turn it off.

Greens can be added before serving, so the soup will acquire a noble and appetizing appearance. But you must put it in the pan itself - it saturates the broth with a unique taste.

Onions can replace garlic, but then the soup, instead of a piquant aroma, will acquire a slight pungency - not for everyone. You can serve Pomeranian soup with sour cream, mayonnaise or a drop of unrefined (or olive) oil. But it is extremely tasty on its own.

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Cod fish soup recipe

Ingredients

Step-by-step recipe for making cod fish soup with photos

When the fish boils, skim off the foam and cook the cod for 7 minutes.

Peel the carrots and grate them.

Now you will need a frying pan, heat the vegetable oil and fry the carrots.

Peel the potatoes and cut into small cubes.

Place the fried carrots and potato cubes into the container with the broth; be sure to remove the onion from the broth; you won’t need it anymore.

Video recipe Cod fish soup

Cod fillet fish soup

You can also prepare fish soup from cod fillet using a different recipe. This first dish is very satisfying, tasty, aromatic and appetizing!

cod fillet – 340 grams;

potatoes - 3 pieces;

carrots – 2 pieces;

celery – 2 stalks;

olive oil – 2 tablespoons;

garlic – 1 clove;

bay leaf – 1 piece;

lemon juice – 1 tablespoon;

parsley – 1 bunch;

salt, ground black pepper - to your taste.

1. Pour water into the pan, put it on the fire, let it boil.

Salt the food, pepper and cook for another 7 minutes. That's all, after the specified time there will be a fragrant fish soup on your table!

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Cod soup is a flavorful first course. How to make delicious cod soup: recipes with cheese, rice, corn, cream, bacon

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Cod soups always turn out rich, aromatic and tasty.

There are many options for preparing soups with this fish.

They are prepared 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 soup.

The cod is washed, scales are removed, fins and small bones are removed. You can remove the skin. Then broth is made from the fish, adding spices and whole vegetables. In principle, you can prepare the broth the way you are used to doing it. The finished broth is filtered.

Add chopped potatoes to the fish broth and cook until soft. Finely chop the carrots and onions and fry them in a small amount of oil.

If cod soup is prepared with the addition of processed cheese, then it is added after the potatoes are ready. Stir until it is completely dispersed. Then lay out the fried vegetables and finely chopped greens. Season with salt and spices and leave for a while.

Recipe 1. Cod soup

4 bay leaves;

2 small carrots;

15 g extra salt;

300 g potatoes;

a pinch of black peppercorns;

200 g melted cream cheese.

1. Remove the scales from the cod carcass, rinse well, trim the fins and tail. Gut the insides and rinse again. Dab with paper towels and cut into large steaks.

2. Pour three liters of drinking water into a saucepan, place pieces of fish in it and place on low heat. Bring to a boil, skim off the foam and add peppercorns, bay leaves and salt. Boil the broth for about 20 minutes. Then drain the fish in a colander and strain the broth through a sieve.

3. Peel the carrots, wash and chop into small cubes. Melt the butter in a frying pan and place the chopped carrots in it.

4. Chop the peeled onion finely enough, transfer to a deep plate and mix with flour.

5. Place the fried carrots on a plate, add oil to the frying pan and fry the onion in it until golden brown.

6. Peel, wash and cut the potatoes into short cubes. Place the vegetable in the boiling broth. Cook until the potatoes are soft.

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 place in a saucepan. Place the roasted vegetables and cream cheese here. Stir until the cheese is completely melted.

9. Sprinkle the soup with chopped parsley, keep it 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

350 g cod fillet;

a pinch of ground black pepper;

350 g fresh corn;

two pinches of coarse salt;

a bunch of green onions;

three stalks of fresh thyme;

three slices of bacon;

450 ml chicken broth;

60 ml cream 10%.

1. Place bacon slices on a preheated saucepan without adding oil and fry until crispy. Cover the plate with paper napkins and place the fried bacon on them, breaking it into pieces.

2. Rinse the green onions, dry them and finely chop the white part. Place in the saucepan where the bacon was fried. Fry until transparent, then add finely chopped garlic, stir and keep on fire for a minute. Then add flour and continue to fry, stirring vigorously.

3. Peel and thoroughly wash the potatoes, cut them into small cubes and place them in a saucepan. Stir and add milk and chicken broth. Season with thyme leaves and pepper, salt.

4. Bring to a boil, turn the heat to low and cook the soup for about 10 minutes. Place cod fillet, cut into medium-sized pieces, into a saucepan. Remove the corn from the cob, place in a colander and rinse under running water. Boil separately. Add it to the soup, add two-thirds of the fried bacon, stir and cook for five minutes.

5. Finely chop the green onion stems. Pour cream into the soup and add green onions. Cook for a couple more minutes, then remove from heat and add remaining bacon pieces.

Recipe 3. Cod soup with beans and rice

30 g fresh parsley;

400 g small canned beans;

ground black pepper;

175 g young spinach;

400 ml coconut milk;

about a liter of drinking water;

35 ml sunflower oil;

2 branches of thyme;

225 g long grain rice;

75 g butter;

red chili pepper - pod;

1. Place a thick-walled pan over medium heat and heat the sunflower oil in it, adding a piece of butter. Cut the bacon into bars and place in a pan, fry until golden brown.

2. Remove seeds from the chili pepper and chop it as finely as possible. Peel the garlic and onion, rinse and finely chop. Place everything in a saucepan and fry, stirring constantly, for about five minutes.

3. Wash the rice several times and add it to the fried bacon and vegetables. Cook for 20 minutes until transparent. Add a cinnamon stick and thyme sprigs to the rice. Add the beans, after draining the marinade, mix and heat everything together for about two minutes. Fill everything with drinking water, wait until it boils, and turn the heat down to very low. Continue cooking, stirring occasionally, for half an hour.

4. Wash the cod, dry it and remove the skin. Cut into small pieces and roll in flour. Place in a heated frying pan with butter and fry until golden brown. Transfer the finished fish to a plate.

5. Add coconut milk to the pan. Remove the cinnamon stick and cook for three minutes. Now add the spinach to the soup, cook for a couple more minutes, and add the fried cod. Season the soup with chopped parsley and pepper, and salt. Stir, wait another three minutes and set aside.

Recipe 4. Cod soup with cream

extra salt and ground pepper;

60 ml 35% cream;

3 cloves of garlic;

100 ml dry white wine;

butter - 40 g.

1. We clean the cod from scales, cut off the fins and tail, remove the entrails and rinse under the tap. Dry with paper towels and cut into pieces three centimeters thick. Place in a saucepan, add purified water and bring to a boil. Cook the broth for about ten minutes, skimming off the foam with a slotted spoon. Remove the fish from the broth, transfer it to a plate and cool.

2. Peel and rinse the onion and carrot. We cut the onion crosswise, and chop the carrot into short pieces. Place the vegetables in the broth and cook, covered, for 20 minutes.

3. Melt butter in a frying pan, add flour and fry, stirring, for three minutes. Add peeled and finely chopped garlic, fry for another minute and remove from heat.

4. Remove the bones from the fish, being careful not to let it fall into small pieces.

5. Remove the vegetables from the broth, put them in a blender container, add a little broth and blend until pureed. Transfer the resulting mixture into a saucepan, add cod pieces and flour fried with garlic. Boil the broth and pour in the wine.

6. Remove the skin from the tomato, pour boiling water over it, cut into cubes and transfer to the soup. Salt, pepper and continue cooking for 10 minutes. Turn off the fire. Pour in the cream in a thin stream, stirring continuously. Let the soup sit for ten minutes and serve, sprinkled with fresh herbs.

Recipe 5. Salted cod soup with potatoes

100 ml olive oil;

coarse salt;

400 g salted cod fillet;

1. Heat the oil in a large cast iron cauldron. Peel the onion, wash and finely chop. Place in hot oil and fry for five minutes, stirring continuously, until soft and translucent. Pass the peeled garlic cloves through a garlic press. Wash the tomatoes, wipe with a napkin and cut into small pieces. Place everything in the cauldron, mix and continue cooking for another five minutes.

2. Pour in drinking water. Cut the peeled and washed potatoes crosswise into pieces one and a half centimeters wide. Add it to the cauldron, season with herbs and spices and keep on the fire until it boils.

3. Grind the saffron in a mortar, pour a little broth from the cauldron into it, stir and transfer to the soup. Turn the heat down to the lowest setting and simmer for 20 minutes. The broth should not boil!

4. Soak the cod overnight. The next day, drain the water, rinse, dry, remove bones and coda and separate into large flakes. Place the fish in a cauldron and cook for ten minutes until the potatoes are soft. Salt and serve with toast.

Recipe 6. Algerian cod soup with mint

800 g cod fillet;

two liters of fish broth;

a can of canned tomatoes;

extra salt and ground pepper;

two heads of garlic;

65 ml olive oil;

a bunch of parsley and mint;

1. Cut the cod fillet into large pieces, rinse and cook the broth as you are used to doing. Remove the cod from the pan and strain the broth.

2. Peel and wash the potatoes under running water. Cut it into centimeter bars.

3. Rinse the parsley and mint, lightly dry and chop.

4. Cut the fennel stalk crosswise and chop it into half rings.

5. Separate the garlic into cloves, peel and chop into small pieces.

6. Place potatoes, chopped fennel, chopped mint and parsley into the fish broth. Extract the juice from half a lemon and season with spices. Bring to a boil over low heat and cook for 20 minutes, covered.