Cod fish soup is a relatively inexpensive, but very satisfying first course. The most delicious cod fish soup comes only from fresh fish. It has excellent taste characteristics and is available all year round. Therefore, the dish can be prepared outdoors in the summer or in the kitchen to keep warm in severe frosts. The broth from the head and tail is especially rich; the backbone is also added after the fillet is removed from it. And the pulp can be fried in breading or baked with vegetables. The dish is suitable for all family members, even the little ones. Next, consider a step-by-step recipe for classic cod fish soup with photos.

Cod fish soup recipe

Servings: 6.

Time: 40 min.

Calorie content per 100 grams: 32 kcal.

Ingredients:

1.1 kg fillet;

2 potatoes;

1.8 liters of clean water;

1 parsley root;

1 carrot;

6 slices of lemon;

2 onions;

10 g dill;

10 g salt;

2 lavrushki.

Cod for fish soup can be whole or in the form of ready-made fillets. We clean the carcass, gut it, cut off the head, tail and fins.

We cut the meat from the backbone and check with our fingers for the presence of bones. This point is especially important if the dish is intended for children. Cut the fillet into portions.

Now you need to prepare the vegetable broth. Peel vegetables and root vegetables. Cut the potatoes and onions into medium cubes. We cut the carrots into quarters of rings, and the parsley root into small pieces.

We continue to cook fish fillet soup at home. Heat water in a saucepan to 100 degrees, salting it a little. Add all the prepared vegetables at the same time. You need to cook them until soft, this will take a quarter of an hour.

Then add spices and chopped fish fillets to the pan. After 5 minutes, add salt to the dish, cook for the same amount, and turn off the heat.

Pour the yushka into plates and add chopped dill and a slice of lemon to each serving.

In the same way, fish soup is prepared at home from fish steak.

Cod head fish soup recipe

Servings: 6.

Time: 90 min.

Calorie content: 30 kcal per 100 g.

Ingredients:

1 kg heads;

2 carrots;

2 onions;

3.5-4 liters of water;

6 potato tubers;

2 tbsp. refined oil;

4 bay leaves;

4 g of fish soup spices;

4 tsp rock salt.

We wash the heads, remove the gills, and put them in a saucepan. Fill the contents with water, add salt, and cook the broth at home after boiling for half an hour. We also add bay leaves and spices.

While the fish is cooking, peel all the vegetables. Cut the potatoes into large slices and add to the dish after half an hour. Remove the skins from the onion and cut into small cubes. Peel the carrots and cut into thin half rings. Place the onion in a frying pan with vegetable oil. When it becomes transparent, add the carrots and fry, stirring everything for about 3 minutes.

Cod fish soup is complemented by frying. Cook everything together for another 15 minutes. at medium heat.
Pour the finished yushka into plates and add the head if desired.

Salmon and cod fish soup recipe

Servings: 4-5.

Time: 40 min.

Calorie content: 34 kcal per 100 g.

Ingredients:

1 carcass;

1 salmon steak;

1 carrot;

2 onions;

2 potatoes;

50 g millet;

1 lemon;

1 celery stalk;

1 tbsp. tomato paste;

2-3 liters of water;

1 bunch of greens;

a little salt and pepper.

Salmon and cod fish soup turns out very tasty. We cut the washed carcass into portions, rinse the steak, but leave it whole.

In a thick-walled saucepan, slightly sauté the chopped carrots, onions and celery. After a couple of minutes, add the paste.

Place fish and millet on vegetables. Fill with water and boil. Add chopped potatoes, spices, cook for 5 minutes. Remove the salmon and cook the yushka with millet for 30 minutes.

Add salmon, sprinkle with herbs, remove from heat. Serve yushka with lemon. If you like cod fish soup with cream, you can add a little cream at the end.

Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to classical care for indoor crops. And even the relatives of Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the most “strange” point in caring for violets, which prefer non-standard watering to the classical method. But the approach will also have to be changed when it comes to fertilizing.

Useful, hardy, unpretentious and easy to grow, marigolds are irreplaceable. These summer gardens have long since moved from city flower beds and classic flower beds to original compositions, decorating beds and potted gardens. Marigolds, with their easily recognizable yellow-orange-brown colors and even more inimitable aromas, today can pleasantly surprise with their diversity. Firstly, among marigolds there are both tall and miniature plants.

Our grandmothers, growing garden strawberries, or strawberries, as we used to call them, did not particularly worry about mulching. But today this agricultural technique has become fundamental in achieving high quality berries and reducing crop losses. Some might say it's a hassle. But practice shows that labor costs in this case pay off handsomely. In this article, we invite you to get acquainted with the nine best materials for mulching garden strawberries.

Succulents are very diverse. Despite the fact that “little ones” have always been considered more fashionable, it’s worth taking a closer look at the range of succulents with which you can decorate a modern interior. After all, colors, sizes, patterns, degree of prickliness, impact on the interior are just a few of the parameters by which you can choose them. In this article we will tell you about the five most fashionable succulents that amazingly transform modern interiors.

Sponge cake with chocolate cream - light, fluffy and airy, with delicate fudge cream based on milk powder, cocoa and cream. It takes very little time to prepare this dessert, and the ingredients are simple, inexpensive and accessible. Homemade cakes for evening tea are pleasant and cozy moments in life that any housewife can organize for her family or friends. You can replace the coconut flakes in this recipe with toasted walnuts.

It often happens that chemical insecticides, especially those that have been on the market for a long time, cease to act on pests due to the development of resistance (resistance) to the active substance, and then biological preparations can come to the rescue, which, by the way, have a number of advantages. In this article you will learn how Lepidocide will protect vegetable, berry, ornamental and fruit crops from leaf-eating pests.

The Egyptians used mint as early as 1.5 thousand years BC. It has a strong aroma due to the high content of various essential oils, which are highly volatile. Today, mint is used in medicine, perfumery, cosmetology, winemaking, cooking, ornamental gardening, and the confectionery industry. In this article we will look at the most interesting varieties of mint, and also talk about the features of growing this plant in open ground.

People began growing crocuses 500 years before our era. Although the presence of these flowers in the garden is fleeting, we always look forward to the return of the harbingers of spring next year. Crocuses are one of the earliest primroses, whose flowering begins as soon as the snow melts. However, flowering times may vary depending on the species and varieties. This article is dedicated to the earliest varieties of crocuses, which bloom in late March and early April.

Cabbage soup made from early young cabbage in beef broth is hearty, aromatic and easy to prepare. In this recipe you will learn how to cook delicious beef broth and cook light cabbage soup with this broth. Early cabbage cooks quickly, so it is placed in the pan at the same time as other vegetables, unlike autumn cabbage, which takes a little longer to cook. Ready cabbage soup can be stored in the refrigerator for several days. Real cabbage soup turns out tastier than freshly prepared cabbage soup.

Blueberries are a rare and promising berry crop in gardens. Blueberries are a source of biologically active substances and vitamins and have antiscorbutic, anti-inflammatory, antipyretic, and tonic properties. The berries contain vitamins C, E, A, flavonoids, anthocyanins, microelements - zinc, selenium, copper, manganese, as well as plant hormones - phytoestrogens. Blueberries taste like a mixture of grapes and blueberries.

Looking at the variety of tomato varieties, it’s hard not to get confused - the choice is very wide today. Even experienced gardeners are sometimes confused by it! However, understanding the basics of selecting varieties “for yourself” is not so difficult. The main thing is to delve into the peculiarities of the culture and start experimenting. One of the easiest groups of tomatoes to grow are varieties and hybrids with limited growth. They have always been valued by those gardeners who do not have much energy and time to care for their beds.

Once very popular under the name of indoor nettle, and then forgotten by everyone, coleus today is one of the most colorful garden and indoor plants. It is not for nothing that they are considered stars of the first magnitude for those who are primarily looking for non-standard colors. Easy to grow, but not so undemanding as to suit everyone, coleus require constant monitoring. But if you take care of them, bushes made of velvety unique leaves will easily outshine any competitor.

Salmon backbone baked in Provençal herbs provides tasty pieces of fish pulp for a light salad with fresh wild garlic leaves. The champignons are lightly fried in olive oil and then sprinkled with apple cider vinegar. These mushrooms are tastier than regular pickled ones, and they are better suited for baked fish. Wild garlic and fresh dill get along well in one salad, highlighting each other’s aroma. The garlicky pungency of wild garlic will permeate both the salmon flesh and mushroom pieces.

A coniferous tree or shrub on a site is always great, but a lot of conifers is even better. Emerald needles of various shades decorate the garden at any time of the year, and phytoncides and essential oils released by plants not only aromatize, but also make the air cleaner. As a rule, most zoned mature conifers are considered very unpretentious trees and shrubs. But young seedlings are much more capricious and require proper care and attention.

Sakura is most often associated with Japan and its culture. Picnics under the canopy of flowering trees have long become an integral attribute of welcoming spring in the Land of the Rising Sun. The financial and academic year here begins on April 1, when the magnificent cherry blossoms bloom. Therefore, many significant moments in the life of the Japanese take place under the sign of their flowering. But sakura also grows well in cooler regions - certain species can be successfully grown even in Siberia.

Step-by-step recipes for preparing cod fish soup with vegetables and cream

2017-11-08 Mila Kochetkova

Grade
recipe

10948

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

11 gr.

3 gr.

Carbohydrates

5 gr.

91 kcal.

Option 1: Classic recipe for making cod fish soup

Classic cod fish soup always smells like summer, reminiscent of warm days, relaxing on the banks of a river or lake, although in nature, this dish can be prepared at home, and even from frozen fish. And if you want fish soup, but there is no opportunity to go into nature, you can cook it from simple and affordable products at home.

Ingredients:

• 10 gr. coarse table salt;
• 2 large potatoes;
• A bunch of dill;
• Lemon - 1/2 pcs.;
• 2 onions;
• 1 kg. cod fillet;
• 2-3 bay leaves;
• 2 parsley roots;
• Medium carrot;
• 10 peppercorns;
• A little vegetable oil.

Step-by-step recipe for making cod fish soup

Grind the peeled onion, cutting it into thin strips. Peel and cut the remaining vegetables, potatoes into large cubes, and root vegetables into half rings.

Pour water into the pan, add salt and wait until it boils, reduce heat and continue cooking. Fry the onion in a saucepan with butter, add celery and parsley root, you can also fry the potatoes. Transfer the vegetables to boiling water and reduce the heat.

Cut the fish into portions, and as soon as the vegetables become soft, add it to the vegetables along with the spices. Bring to a boil, skim off the foam, add dill stalks to the broth and simmer for 10 minutes.

Pour the hot fish soup into bowls, add chopped dill and a slice of fresh, juicy lemon. You shouldn’t abandon the tradition, which is observed by real fishermen, and serve a steamy decanter with a real Russian drink separately with the soup.

Option 2: Quick cod fish soup recipe

If you want to make cod fish soup for lunch, but you have very little free time, then this recipe is for you. It is simple and will save you a lot of free time, and the family will really like the soup with its delicate taste and aroma, and fresh aromatic herbs.

Ingredients:

• Cod tail - 450 gr.;
• Potatoes - 3 pcs.;
• Carrot - 1 pc.;
• Onions - 2 pcs.;
• Salt and pepper;
• Spices and herbs.

How to quickly cook cod fish soup

Pour water over the tail, rinsing it with running water first, and cook over medium heat. When boiling, skim off the foam and simmer for 15 minutes. Strain the broth into a clean pan, cut the fish after it has cooled.

Add coarsely chopped vegetables, salt and spices to the broth; as soon as they are cooked, return the fish to the broth, add herbs and simmer a little over low heat.

When serving the soup, you should sprinkle it with fresh herbs in a plate, add a slice of lemon or a little thick homemade sour cream to taste.

Option 3: Recipe for cod and trout fish soup with cream

In fact, ukha is considered a Russian dish, but you can prepare it in Finnish very simply by whitening the broth with heavy cream to give the soup tenderness and additional flavor. This cod fish soup will be aromatic and satisfying.

Ingredients:

• Trout - 300 gr.;
• Cod fillet - 300 gr.:
• Homemade heavy cream - 400 ml;
• Potatoes - 3 pcs.;
• Carrot - 1 pc.;
• Leek - 1 stalk;
• Garlic - 3 cloves;
• Salt and spices;
• Seasonings and fresh herbs.

Cut fish fillets into cubes. Peel the onions and carrots, chop and fry in a saucepan with some oil. Pour water over the fish and let it cook; after boiling, remove the foam, add salt and spices, and fried vegetables.

After the carrots and onions have been boiled for 5-8 minutes, sliced ​​potatoes and whole (but crushed with a knife) cloves of garlic are added to the soup. Boil the soup for some more time until the potatoes become soft.

Pour the cream into the broth, bring to a boil and add fresh herbs; they can easily be replaced with dried ones.

Serve the soup poured into deep plates, with a slice of lemon and fresh herbs, and always fresh bread with a crispy crust.

Option 4: Recipe for cod fish soup with tomatoes and melted cheese

In the 19th century in Rus', almost all liquid dishes were called fish soup, but this recipe for cod fish soup came to us from Finland. Instead of sweet cream, salty processed cheese is used, and fresh tomatoes add a special piquancy and beautiful color to the dish.

Ingredients:

• 500 gr. cod (without skin and bones);
• 5 potatoes;
• 3 juicy tomatoes;
• 2 onions;
• 1 carrot;
• Processed cheese - 200 gr.;
• A pinch of dry thyme;
• Salt and spices;
• A little butter and herbs.

Step-by-step cooking recipe

Cut the peeled potato tubers into medium cubes. Chop the onions, fill the potatoes with water and let them cook. Place the onion in a saucepan and fry. Add grated carrots to the onions, saute, and transfer to the potatoes.

We cut the fish, wash it and put it in the soup to boil. While the broth with fish and vegetables is boiling, cut the tomatoes, take out the white part of the stalk, cut them into slices and add them to the soup.

As soon as all the ingredients are almost ready, the fish soup should be salted and seasoned with spices, add melted cheese, stir until it dissolves and sprinkle the cod fish soup with thyme on top. Close the lid, let it brew for 10 minutes, and you are ready to serve.

The soup is so tasty and aromatic that there is no need to add anything to it, but according to the traditions of Russian cuisine, a little fresh bread will not go amiss.

Option 5: Recipe for cod fish soup with bell pepper and hot chili

Unfortunately, we do not always have the opportunity to prepare fish soup from freshly caught fish. In cod fish soup that has been frozen, the taste of the dish is just as important and can be enhanced by making it hot and spicy.

Ingredients:

• Cod - 1 kg;
• Bulgarian meaty pepper - 400 gr.;
• Hot chili pepper - 1 pc.;
• Garlic - 3 cloves;
• Onion - 1 head;
• Potatoes - 300 gr.;
• A little salt and pepper;
• Parsley root - 2 pcs.;
• Celery - 200 gr.;
• Bay leaf and black pepper;
• Ripe tomatoes - 2 pcs.;
• Greenery.

Step-by-step cooking recipe

Cut the peeled potato tubers into large quarters, add water and cook. Peel the remaining vegetables, cut into large pieces and sauté with a small amount of butter until golden brown.

Transfer the vegetables to the potatoes, add salt to the broth and add spices to taste. 10 minutes before cooking, add chopped cod cubes without skin and bones to the vegetables. If foam appears on the surface, it must be removed.

Add greens and hot pepper to the boiling soup; the pan can be removed from the stove and wrapped so that the vegetables are steamed.

Serve spicy soup with cold sour cream, a crust of fresh bread and green onions.

Option 6: Recipe for cod fish soup with butter and rice

In fact, the classic recipe is complemented by rice and the delicate taste of butter. And even despite its addition, the calorie content of the dish is low, due to the absence of potatoes.

Ingredients:

• Fish trimmings, skeleton and head - for broth;
• 400 gr. cod fillet;
• A large handful of rice;
• Leek or onion - 1 pc.;
• Carrots - 1 pc.;
• Butter - 80 gr.;
• Salt pepper;
• Laurel, greens.

Step-by-step cooking recipe

Let the broth from the fish parts simmer, you can leave the foam on, simmer for about half an hour over low heat and strain the broth into a clean saucepan.

Add large slices of potatoes and chopped pieces of fish to the broth and bring to a boil. Skim off the foam, add salt and season the broth with spices.

Add washed rice to the soup and cook until done. While the rice swells and becomes ready, simmer the chopped onions and carrots in butter over medium heat. Transfer vegetables to broth.

Cook the soup until done, check the balance of salt and spices, add fresh herbs, and cook the soup for a few minutes - remove from heat.

One can only dream about pike perch fish soup with the simmered taste of butter on cold winter evenings, remembering summer and fishing on the lake.

Cod soup, thanks to the delicious qualities of this fish, is very popular in the cuisines of peoples living in the coastal areas of the North Seas, the Baltic, the European Atlantic coast, the Mediterranean Sea, as well as on the Atlantic coast of the United States.

Cod is not only very tasty, but also a healthy fish. Its meat contains a lot of polyunsaturated Ω-acids, which are antioxidants, microelements in bioactive form. Eating cod enhances hematopoiesis, strengthens the immune system, and stabilizes the nervous system. Listing its beneficial properties would take a whole page. Doctors recommend eating cod at least once a week.

Cod is the most favorite fish of the Russian people living along the shores of the Barents and White Seas, the Pomors. There is even a saying: “If you don’t eat ratchets, you won’t be full.” Therefore, it is not surprising that even sophisticated gourmets give priority to Pomeranian fish soup among all cod soups.

To make cod soup especially tasty, you need to cook it over low heat, without letting it boil, and after cooking, wrap the pan warmly and let the soup brew.

How to make cod soup - 15 varieties

This traditional dish of Russian northern cuisine is prepared with milk.

Ingredients:

• Cod fillet - 0.8 kilograms;
• Water - one and a half liters;
• Onion - 1 piece;
• Potatoes - 5 tubers;
• Peppercorns - 5 pieces;
• Bay leaf - 2 pieces;
• Milk - 3 glasses;
• Greens - 1 tablespoon;
• Cod liver 2 tablespoons.

Preparation:

Fry chopped onion with finely chopped potatoes and carrots in a saucepan until golden brown.

For soup, it is better to choose steaks or cod fillets.

Add water and cook until the potatoes are cooked.

Add bay leaf and pepper, cod cut into large pieces, salt and pepper and pour boiled milk. Add the liver and cook for five minutes. Add chopped herbs, remove from heat and let steep in a warm place (preferably covered) for ½ hour.

There are many delicious soups in the Norwegian cuisine. Many give priority among such dishes to Bergen soup.

Ingredients:

• Cod fillet - 0.2 kilograms;
• Salmon fillet - 0.2 kilograms;
• Mussels - 100 grams;
• Peeled shrimp - 100 grams;
• Butter - 3 tablespoons;
• Dry white wine - 250 milliliters;
• Wheat flour - 3 tablespoons;
• Cream - 150 milliliters;
• Sea salt - to taste;
• Saffron - to taste;
• Bay leaf - to taste;
• Ground white pepper - to taste;
• Carrots - 1 piece;
• Leek - 1 piece.

Preparation:

Peel shrimp and mussels and cook in wine.

Fry the flour in heated butter, dilute it with seafood broth, and pour into a saucepan. Add cream and 1 liter of hot water. Cook over low heat for twenty minutes, and then add coarsely chopped fish, carrots fried in butter, cut into strips, saffron, pepper, bay leaf, and salt.

Continue cooking over low heat until the fish is ready, and then put the prepared seafood and leeks cut into rings into the pan.

Sow from the fire, wrap and let it brew.

This dish will appeal to those who value primarily the natural taste of fish in soup. This soup is prepared in Murmansk and the Murmansk region.

Ingredients:

• Cod - 1 kilogram;
• Pepper - 5-7 peas;
• Sea salt - to taste;
• Onion - 1 piece.

Preparation:

Place onion, bay leaf and pepper in boiling water. Let it simmer for ten minutes. Then lay out the fish, cut into large pieces and cook over low heat until tender (twenty minutes).

The soup is ready.

This soup, also called “Cod Chowder,” is no less famous than Pomeranian fish soup. It is considered the hallmark of American cooking.

Ingredients:

• Onion - 0.2 kilograms;
• Shrimp - 100 grams;
• Capsicum - 0.2 kilograms;
• Celery stalks - 0.2 kilograms;
• Cubed bacon - 2 tablespoons;
• Potatoes - 0.5 kilograms;
• Milk - 2 glasses;
• Greens - 1 bunch;
• Meat broth - 2 cups;
• Cream - 3 tablespoons;
• Spices, salt - to taste;
• Chopped parsley - to taste.

Preparation:

Remove skin and bones from the fish and cut into portions. From the skin and bones, chopped onion rings, ½ celery, boil the broth in one and a half liters of water (30 minutes) and drain the broth. Fry the remaining celery and pepper cut into rings with bacon and place in fish broth, pour in milk.

If the cod needs to be gutted, it is more convenient to do it the way Pomors do it - cut the fish from the back along the ridge, unfold and remove the insides and separate the ridge, thus obtaining a fillet.

Boil diced potatoes with finely chopped herbs, add to the soup, add pieces of cod, peeled shrimp and simmer over low heat for ten minutes. Pour in the cream, season with pepper and salt.

When serving, sprinkle with chopped parsley.

This soup is similar to Pomeranian fish soup, but more piquant thanks to the use of smoked meats.

Ingredients:

• Smoked cod - 0.15 kilograms;
• Garlic - 3 cloves;
• Potatoes - 1 piece;
• Cream - 0.2 milliliters;
• Vegetable oil - 2 tablespoons;
• Dill - 1 small bunch;
• Spices, salt - to taste.

Preparation:

Finely chop the onion and garlic, fry in vegetable oil until transparent.

Cut the potatoes into cubes, disassemble the cod.

Place potatoes in a saucepan of boiling water and cook until tender. Add cod, pour in cream, fry and cook for a couple of minutes. Salt and pepper.

This delicious thick cod soup, which can be called a chowder, came to world cooking from Holland.

Ingredients:

• Cod fillet - 0.75 kilograms;
• Red bell pepper - 1 piece;
• Medium-sized onions - 2 pieces;
• Garlic - 3 cloves;
• Sweet potato (sweet potato) - 0.5 kilograms;
• Vegetable broth - 0.5 liters;
• Thyme leaves - 1 tablespoon;
• Canned corn - 0.25 kilograms;
• Green peas - 0.2 kilograms;
• Salt, pepper, spices - to taste.

Preparation:

Finely chop the garlic and onion. Cut the peeled red pepper into strips. Cut the sweet potato into slices.

Heat the oil in a thick-bottomed saucepan and fry the garlic and onion (five minutes). Add sweet potato and pepper and fry for another five minutes. Add broth, sprinkle with thyme, salt and pepper, bring to a boil and cook over reduced heat for five minutes.

Add fish, corn and peas cut into large pieces, cover with a lid and cook for another eight minutes.

Let sit for five minutes and serve.

Since the soup is for children, fried vegetables are not used in it, but this does not make the dish less tasty.

Ingredients:

• Red onion - ½ onion;
• Carrots _ 2 pieces;
• Potatoes 4-5 tubers;
• Cod fillet - 0.4 kilograms;
• Canned beans - 200 grams;
• Tomato paste - 100 grams;

Preparation:

Place diced potatoes, beans and onions in boiling water. Cook for fifteen minutes. Then add the diced cod and grated carrots. Cook for ten minutes and then add tomato paste. Reduce heat to low and cook for another five minutes.

The soup is ready.

A very tasty soup with an original sweet and sour taste.

Ingredients:

• Cod fillet - 0.7 kilograms;
• Tiger shrimps - 10 pieces;
• Carrots - 1 piece;
• Onion - 1 piece;
• Zucchini - 1 piece;
• Sweet pepper - 1 piece;
• Garlic - 2 cloves;
• Tomato juice - 1 liter;
• Water - 1 liter;
• Flour - 1 tablespoon;
• Vegetable oil - 3 tablespoons;
• Salt, sugar - to taste.

Preparation:

Finely chop the garlic and onion. Grate the carrots on a coarse grater. Cut the pepper and zucchini into cubes.

Heat oil in a thick-bottomed pan, fry onions, carrots and garlic. Then add pepper and zucchini and fry for another two minutes. Add flour and fry for one minute.

Pour boiling water into the pan, add the fish cut into portions and cook over medium heat for 20 minutes. Just before the end of this time, add tomato juice and shrimp, sugar and salt to taste, bring to a boil and cook for four minutes.

Let it brew.

When serving, garnish with herbs and offer sour cream.

You can also make a dietary soup from cod, which, nevertheless, will have a rich taste.

Ingredients:

• Cod fillet - half a kilogram;
• Pumpkin - 0.6 kilograms;
• Potatoes - 0.7 kilograms;
• Fennel or onion - 0.25 kilograms;
• Garlic - 1 clove;
• Mustard seeds - 1 teaspoon;
• Olive oil - 2 tablespoons;
• Leeks - 0.2 kilograms;
• Vegetable broth - 0.5 liters;
• Lemon - 1 piece;
• Ground cloves - 1 pinch;
• Pepper, salt - to taste.

Preparation:

Cut the pumpkin, potatoes into 2x2 centimeter cubes, cut the leeks into rings. Divide the head of fennel into pieces and slice thinly. Cut the garlic into thin slices.

Fry the prepared vegetables in a saucepan in olive oil with the addition of mustard seeds. Pour in the broth and cook over medium heat for ten minutes. Add fennel, bring to a boil and add fish cut into 2x2 centimeter pieces.

Cook over low heat for four minutes.

Pour boiling water over the lemon and grate the zest. Squeeze juice from half a lemon.

Add zest and cloves to the finished soup and pour in lemon juice. Let it brew.

Before serving, garnish with fennel leaves.

The use of Rouille sauce gives the soup an original piquancy.

Ingredients:

• Cod fillet - 0.25 kilograms;
• Rouille sauce - 150 grams;
• Sea scallops - 12 small;
• Mussels - 12 pieces;
• Tiger shrimp - 0.150 kilograms;
• Olive oil - 2 tablespoons;
• Leek - 3 stems;
• Salt - 1 teaspoon;
• Garlic - 1 clove;
• Dry thyme - 1/2 teaspoon;
• Saffron - ½ teaspoon;
• Canned tomatoes - 0.8 kilograms;
• Olives - 20 pieces;
• Parsley - 1 bunch.

Preparation:

First, the finished rouille sauce is soaked in water and a piece of white is soaked, after 5 minutes the liquid is squeezed out.

The sauce will taste better if you use milk or cream instead of water.

Blend squeezed bread, 1 roasted red pepper without seeds, 1/8 teaspoon ground red pepper, 1 tablespoon olive oil.

Grind a finely chopped clove of garlic with ¼ spoon of teaspoon salt.

Rinse the shellfish. Remove the side muscle from the scallops and cut in half horizontally. Clean the shrimp.

Pour a glass of water into a 2-liter saucepan, boil and add the shellfish, bring to a boil and reduce the heat - cook until the shells open.

Remove the boiled seafood from the pan and strain the broth.

Heat the oil in a saucepan and sauté the leek with crushed garlic, add saffron, thyme, tomatoes with juice, shellfish broth and 0.45 liters of water. Increase heat and bring to a boil. Mash the tomatoes with a spoon, add scallops, shrimp, pieces of cod, bring to a boil again and, lowering the heat, cook without covering for eight minutes. Add mussels, bring to a boil again, add sauce.

Remove from heat, let sit for a while and serve, sprinkled with chopped parsley and chopped olives.

Delicious soup with a very delicate taste.

Ingredients:

• Cod liver - 100 grams;
• Cod fillet - 0.5 kilograms;
• Cod liver - 100 grams;
• Cream cheese - 1 tablespoon;
• Thyme - 1 sprig;
• Lemon - 1 piece;
• Baguette - 1 piece;
• Vegetable oil - 2 tablespoons;
• Fennel seeds - 2 pinches;
• Olive oil - 2 tablespoons;
• Parsley - 1 bunch;
• Leek - 1 stalk;
• Potatoes - 2 tubers;
• Garlic - 2 cloves;
• White wine - 4 tablespoons;
• Cream - 100 milliliters;
• Water - 1 liter.

Preparation:

In a thick-bottomed saucepan, fry thinly sliced ​​potatoes and leeks with garlic in vegetable oil. Add fennel seeds crushed in a mortar and chopped cod fillet. Fry with the addition of lemon zest. Pour in and evaporate the wine. Pour in the cream.

To prepare the quenelles, mix the liver with cream cheese, adding a little zest and chopped thyme.

The finished soup is blended.

The soup is poured into a plate, quenelles are formed from the liver and placed on top of the soup.

Served with toasted baguette.

Thanks to the presence of spicy melted cheese, the soup turns out to be very piquant.

Ingredients:

• Cod fillet - 0.5 kilograms;
• Shrimp - 0.5 kilograms;
• Butter - 2 tablespoons;
• Onion - 1 piece;
• Celery root - 80 grams;
• Finely chopped carrots - 1 cup;
• Paprika - 1 pinch;
• Chicken broth - 3 cups;
• Salt -1 pinch;
• Flour - 60 grams;
• Milk - 3 glasses;
• Spicy processed cheese - ½ cup.

Preparation:

Cut the cod into cubes and mix together with the shrimp.

Adding mollusks and sea crustaceans to the recipe of cod soups increases the beneficial properties of the dishes, since along with them a sufficient amount of copper is supplied in a biologically active form.

Melt the butter in a saucepan and simmer the finely chopped onion, celery root and carrots. Add flour, paprika, salt and, stirring continuously, pour in chicken broth and milk. Simmer for about five minutes and place the cod and shrimp in the pan. Simmer until the fish is ready. Add the cheese and stir until it dissolves.

The soup is ready.

When serving, you can garnish with lemon.

Since this delicious soup has warming properties, it is recommended to be consumed on cold days.

Ingredients:

• Potatoes - 3 tubers;
• Carrots - 1 piece;
• Onion - 1 piece;
• Milk - 1 glass;
• Cod - 1 small carcass.

Preparation:

Make broth from carrots, onions, cod skin and bones.

Cut the fish fillet into pieces, potatoes into small cubes.

Fry the potatoes and cod until half cooked.

Pour milk over potatoes, simmer, add fish and water.

Cook until done.

Ingredients:

• Cod - 0.5 kilograms;
• Onion - 1 piece;
• Butter - 2 teaspoons;
• Flour - 2 teaspoons;
• Tomato paste - 2 tablespoons;
• Finely chopped celery root - 2 tablespoons;
• Sour cream - 2 tablespoons;
• Garlic - 2 cloves;
• Chopped dill - 3 tablespoons;
• Ground black pepper - 1/3 teaspoon;
• Bay leaf - 1 leaf;
• Salt - to taste.

Preparation:

Disassemble the fish, separating the head, skin, and bones. Chop the onion into half rings, celery into rings.

Cook broth from fish skin, bones and head, adding onion, celery, bay leaf, and herbs. Strain, add chopped fish and cook until done.

Dissolve the butter in a frying pan and saute the flour until yellowish, dilute with 2 tablespoons of broth. Pour the dressing into the soup, add sour cream, chopped garlic, and tomato paste. Bring to a boil and remove from heat.

Let it brew for ten minutes. You can serve.

A delicious soup that, thanks to corn, bacon, and cream, turns out to be very satisfying.

Ingredients:

• Broth - 2 glasses;
• Milk - 1 glass;
• Cream 20% - glass;
• Cod fillet - 0.5 kilograms;
• Bacon - 80 grams;
• Young corn - 3 cobs;
• Young potatoes - 4 tubers;
• Dill - 5 sprigs;
• Olive oil - a couple of tablespoons;
• Salt, spices - to taste.

Preparation:

Place chopped onions and potatoes in a saucepan with cold water. Cut the fish into 3x3 centimeter pieces, bacon into small pieces. Cut the grains from the cobs.

Render the fat from the bacon and fry the onion until soft. Pour in broth, milk, add potatoes, cook over medium heat for ten minutes.

Add corn, pour in cream and cook for another ten minutes.

Add pieces of fish and bacon and continue cooking for another five minutes.

Before serving, garnish with dill.

Some people, of course, wouldn’t mind eating the ears out of their heads, but you won’t be able to eat the head of a fish in soup, but you can quite easily taste the tail. This dish is not high in calories, so it can be eaten even by those who are on a diet and carefully monitor their kilograms. This soup during your diet will help you avoid stomach problems in the future.

Please note that it is better to buy fresh fish, not frozen, so you will get a tastier and healthier dish. And you can check the freshness of the fish with your finger, just lightly press on the flesh of the fish, and then remove your finger and see if the dent immediately straightens out, then the fish is fresh and you can safely buy it.

How to cook cod fish soup?

So, if all your ingredients are already prepared, then you can now start preparing real fish magic. First, wash and clean the fish tails. Cut off the fins you don't need at all. Wash the tails thoroughly and now let the fish lie aside.

Now peel and peel all the vegetables and rinse them thoroughly too. Then cut the onion and potatoes into small cubes, and grate the carrots on a coarse grater.

Next, wash the greens under running water and chop them with a knife as finely as possible.

Now put the frying pan on medium heat and pour oil on it, then throw in the carrots and onions. Fry the vegetables until the onions are golden brown. Sauteed vegetables will give your dish a unique taste and aroma. Ground pepper and sea salt can be immediately added to the vegetables in the frying pan.

Now take a larger enamel pan and pour 1.5 liters of prepared water into it. Bring the liquid to a boil and add the fish tails to the saucepan. Add salt and pepper there too.

Cook the cod for half an hour over low heat. During this time, the cod will be completely ready. Then take it out of the saucepan with the broth and put it aside on a plate.
When the fish has cooled, chop the fish meat into small pieces. There is no need to use a knife for this, because you can cut the fish with your hands.

Add potato cubes to the broth and cook them for about 15 minutes. Well, then add fried onions and carrots, fish, herbs and cream.

As soon as the soup boils again after adding all the ingredients to it, remove the pan from the heat and let it sit for 20 minutes so that it becomes richer and tasty.

Serve ready-made cod fish soup in deep plates, preferably in bowls. Eating fish soup tastes best not hot, but warm, so you can better feel its taste. You can optionally add sour cream to a plate with this fish delicacy, but I would not recommend using mayonnaise, as it interrupts the aroma and taste of the finished dish. You can also crumble white croutons into the soup, but you need to add them just before serving so that they remain crispy and do not become too soggy.

So you found out which cod fish soup is the most delicious, aromatic and satisfying. I wish you success in your culinary creativity and bon appetit!