COD SOUP 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

VEGETABLE-COD SOUP RECIPE - FOOD.COM

Vegetable-Cod Soup Recipe - Food.com image

I don't really care for fish soups, but I like this one because the fish is mild and firm and because the broth doesn't take an overly fishy taste. You can use any mild white fish for this soup. I have used tilapia when it was on hand. I also prefer to use a low-sodium broth when it is available. From BHG.com

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb cod fish fillet, skin removed
1/2 cup sweet red pepper, chopped
1/4 cup onion, chopped
1 tablespoon margarine or 1 tablespoon butter
3 1/2 cups vegetable broth or 3 1/2 cups chicken broth
1 cup frozen cut green beans
1 cup cabbage, coarsely chopped
1/2 cup carrot, sliced
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried thyme, crushed
1/8 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

Steps:

Thaw cod, if frozen; cut into 1-inch pieces. In a large saucepan or Dutch oven cook red sweet pepper and onion in margarine or butter until tender. Stir in vegetable broth or chicken broth, green beans, cabbage, carrot, basil, thyme, rosemary, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 5 to 8 minutes or until vegetables are nearly tender.
Add fish to saucepan. Return to boiling. Reduce heat and simmer, covered, about 5 minutes or until fish flakes easily with a fork, stirring once.

Nutrition Facts : Calories 151.9, FatContent 3.8, SaturatedFatContent 0.8, CholesterolContent 48.9, SodiumContent 111, CarbohydrateContent 7.1, FiberContent 2.3, SugarContent 3.2, ProteinContent 21.5

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Calories 147 calories per serving

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