Cod fish soup

A simple soup — a healthy lunch for the whole family. A light soup with an understated, natural flavor. The potatoes make it filling and the carrot adds a bright note. There's plenty of fish, so everyone leaves full and happy.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Cod

400

Water

Potatoes

120

Carrots

Onion

Salt

Bay leaf

Ground hot pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 75 % 3 g

Fats 0 % 0 g

Carbohydrates 25 % 1 g

17 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Pour cold water into a pot and set it over the heat. Wash the skinless chilled or thawed cod fillet and cut it into pieces about 2 inches (5 cm) long. Put the fish straight into the pot over medium heat. Cook the broth for twenty minutes after the water comes to a boil. You can keep it covered.
Step 2:

Foam will form in the pot as it cooks. It's best to skim it off with a spatula so the broth doesn't turn out too cloudy.
Step 3:

When the fish is cooked, lift it out of the broth with a slotted spoon and strain the broth through a fine-mesh sieve. That clears out the larger bits — which is all you need, since this is a soup, not an aspic. Break the cod into serving pieces and remove any bones. Set the fish aside for now.
Step 4:

Peel and finely chop the onion. If it's hard to peel, soak it in warm water for five minutes — the skin softens and comes off without any trouble.
Step 5:

Wash and peel the carrot and potatoes. Cut the vegetables into medium pieces. Add them to the broth along with the onion and cook until tender, about twenty minutes.
Step 6:

Then return the cod to the pot. Salt and pepper the soup to taste and add the bay leaf. After it comes back to a boil, cook for another five minutes. Then remove the bay leaf. The soup is ready to serve.

I served this light soup with sour cream and fresh herbs. Since it's about as simple as soup gets, it suits small children who are already eating fish — just be sure to check the fish pieces once more for bones. It's also nice that the cod pieces in this soup aren't small but a good, decent size. It all looks lovely and appetizing together in the bowl. There's plenty of fish — three or four large pieces per bowl — so everyone fills up, even hungry men. For a richer flavor, you can sauté the carrot and onion in vegetable oil beforehand, though that bumps up the calorie count. Enjoy!