COD FISH SOUP RECIPE RECIPES

JEAN-PIERRE'S COD FISH SOUP RECIPE | ALLRECIPES

Jean-Pierre's Cod Fish Soup Recipe | Allrecipes image

While living in Paris, I went to a wonderful hole-in-the wall that featured a fish broth similar to this one. Jean-Pierre, the owner, chef, and sole waiter, demonstrated the proper method of eating it. First, you spread mayo over the croutons, then top them with cheese, float them in the broth, spoon soup over them, and finally, scoop them up and eat them while they're still crunchy. To die for!

Provided by amanda1432

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 2 servings

Number Of Ingredients 23

Ingredients

¾ cup light mayonnaise
4 cloves garlic, crushed
1 teaspoon saffron powder
4 teaspoons plain dry bread crumbs
1 teaspoon red pepper flakes
½ French baguette, sliced into 1/4 inch rounds
1 tablespoon olive oil
4 cloves garlic, minced
½ medium onion, chopped
1 leek, bulb only, chopped
1 pinch saffron powder
1 bay leaf
¾ cup white wine
? cup red wine
4 ounces cod fillets
1 cup water
1 cup beef broth
1 roma (plum) tomato, seeded and chopped
1?½ teaspoons lemon juice
3 tablespoons chopped fresh parsley, divided
1 tablespoon all-purpose flour
½ cup half-and-half cream
1 cup grated Gruyere cheese

Steps:

In a small bowl, mix together the mayonnaise, 4 cloves of garlic, 1 teaspoon of saffron powder, bread crumbs, and red pepper flakes. Set aside.
Preheat the oven broiler. Arrange the baguette slices on a baking sheet. Place under the broiler for a few minutes to toast. Set aside to cool.
Heat olive oil in a stock pot or Dutch oven over medium heat. Add 4 cloves of garlic, onion, and leek; saute for a few minutes until tender. Add a pinch of saffron and the bay leaf. Pour in the white and red wines, then place the fish in the pan, and pour in enough water to cover the fish just barely. Simmer for about 10 minutes, turning the fish carefully as needed, until the fish flakes easily with a fork.
Remove the fish from the broth with a slotted spoon, and set aside. Pour in the beef broth, and simmer uncovered for about 10 minutes to burn off some of the alcohol, and reduce the broth. Remove the bay leaf, and transfer the broth to a blender. Add the tomato, lemon juice and parsley to the blender. Puree in batches if necessary, and return to the pot.
Whisk the flour and half-and-half into the pot, and set over medium heat. Whisk in about half of the mayonnaise mixture, or to taste. Return fish to the soup, and break into small pieces. Season to taste with salt and pepper, and heat through.
Spread the remaining mayonnaise mixture onto the toasted bread slices, and top with shredded Gruyere cheese. Ladle the soup into serving bowls, and float 1 or 2 slices of toast on the top.

Nutrition Facts : Calories 1304.1 calories, CarbohydrateContent 100.4 g, CholesterolContent 146.3 mg, FatContent 68 g, FiberContent 5.7 g, ProteinContent 50 g, SaturatedFatContent 23.1 g, SodiumContent 2185.9 mg, SugarContent 12.6 g

CODFISH CHOWDER RECIPE | ALLRECIPES

Codfish Chowder Recipe | Allrecipes image

A great, easy chowder made with bacon, potatoes, corn and fish. You can replace the milk with half-and-half or cream and the fish with seafood if you want a richer chowder.

Provided by yanktoncook

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

8 slices bacon, diced
1 large onion, diced
1 red bell pepper, seeded and diced
salt and ground black pepper to taste
2 cloves garlic, chopped
1?½ tablespoons seafood seasoning (such as Old Bay®)
1 (16 ounce) can chicken broth
3 red potatoes, cut into 1/2-inch cubes
4 ears sweet corn, shucked and kernels cut off
½ cup water, or as needed to cover
2 cups whole milk, or more as needed
2 tablespoons butter
1 pound thick cod fillets, cut into 1-inch pieces
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Cook bacon in a soup pot over medium heat until crisp and brown, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in the pot. Cook and stir onion and red bell pepper until softened, about 5 minutes; season with salt and pepper. Stir in garlic and seafood seasoning and cook and stir 2 more minutes.
Pour in chicken broth and stir in potatoes and corn; add water if needed to cover vegetables. Bring to a boil and reduce heat to low; simmer until potatoes are tender, about 15 minutes. Stir in milk and butter until butter has melted; mix in reserved bacon. Bring the soup just to the boiling point and stir in cod and parsley; cook, stirring occasionally, until fish flakes easily, 5 to 8 minutes.

Nutrition Facts : Calories 407.7 calories, CarbohydrateContent 23.1 g, CholesterolContent 78.1 mg, FatContent 24.9 g, FiberContent 3.2 g, ProteinContent 23.8 g, SaturatedFatContent 9.8 g, SodiumContent 1206 mg, SugarContent 8.1 g

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