Cod soups are always made rich, fragrant and tasty.
Cooking options for soups with this fish are many.
They are cooked with vegetables and cereals.
Cod Soup - Basic Cooking Principles
For soup, it's better to take cod or fillet steaks. Cod goes well with cheese and dairy products, so they are often added to the soup.
Cod wash, remove the scales, remove the fins and small bones. You can remove the skin. Then boil broth from fish, adding to it spices and whole vegetables. Basically, you can cook the broth as you used to do it. Ready broth filter.
Chopped potatoes are added to fish broth and cooked until soft. Carrots and onions finely chopped and fried in a small amount of oil.
If the cod soup is prepared with the addition of melted cheese, it is added after the potatoes are ready. Stir until it disperses completely. Then lay out the vegetable roasting and finely chopped greens. Season with salt and spices and insist for a while.
Recipe 1. Cod Soup
Ingredients
600 grams of cod;
4 bay leaves;
2 small carrots;
bunch of parsley;
70 g onions;
15 g extra salt;
300 grams of potatoes;
a pinch of black peppercorns;
50 grams of rice;
65 g of flour;
butter;
200 g cream cheese.
Method of preparation
1. Remove the scales from the cod carcass, rinse well, trim the fins and tail. Gut the insides and rinse again. Dip with paper napkins and cut into large steaks.
2. Pour three liters of drinking water into the pan, put the pieces of fish into it and put on a small fire. Bring to a boil, remove the foam and add peas, laurel leaves and salt. Boil the broth for 20 minutes. Then fold the fish into a colander and strain the broth through a sieve. 3. Peel carrots, wash and crumble into small cubes. Melt butter in a frying pan and put chopped carrots in it.
4. Chop the peeled onion finely enough, put into a deep plate and mix with flour.
5. Put the roasted carrot on a plate, and add butter to the pan and fry the onion in it until golden.
6. Peel the potatoes, wash them and cut them into short cubes. Put the vegetable in boiling broth. Boil until soft potatoes.
7. Sort out the rice, rinse it 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 send to the pan. Put the vegetable fry and cream cheese here. Stir until the cheese disperses completely.
9. Sprinkle the soup with chopped parsley, hold a couple of minutes on the fire and set aside. Let it stand for another 15 minutes and pour into plates.
Recipe 2. Cod soup with corn
Ingredients
350 g cod fillets;
a pinch of ground black pepper;
350 grams of fresh corn;
two pinches of coarse salt;
bunch of green onions;
three stalks of fresh thyme;
three slices of bacon;
two potatoes;
450 ml chicken broth;
5 grams of garlic;
450 ml of milk;
50 g of flour;
60 ml of cream 10%.
Method of preparation
1. Put the slices of bacon on a heated stewpan, without adding oil, and fry until crisp. We cover the plate with paper napkins and spread the fried bacon on them, breaking it into pieces.
2. Green onions are rinsed, dried and finely shred its white part. Put it in a saucepan, where the bacon was fried. Fry until transparent, then add finely chopped garlic, stir and keep on fire for a minute. Then pour the flour and continue to fry, stirring vigorously.
3. Clean and thoroughly wash the potatoes, cut them into medium-sized cubes and put them in a saucepan. Mix and pour the milk and chicken broth. Season with leaves of thyme and pepper, salt. 4. Bring to a boil, twist the fire to a minimum and cook soup for 10 minutes. Lay cod fillet cut into slices, cut into pieces of medium size. Remove the corn from the cob, lay out in a colander and rinse under running water. Separately boil. Add it to the soup, put two-thirds of the fried bacon, mix and cook for five minutes.
5. Finely crumbled green stalks of onions. Pour cream into soup and add green onions. Cook for another couple of minutes, then remove from heat and spread the remaining pieces of bacon.
Recipe 3. Cod soup with beans and rice
Ingredients
350 grams of cod;
30 g fresh parsley;
400 g of fine canned beans;
ground black pepper;
175 g young spinach;
coarse salt;
115 g of bacon;
flour;
400 ml of coconut milk;
about a liter of drinking water;
35 ml of sunflower oil;
2 branches of thyme;
225 grams of long grain rice;
cinnamon stick;
75 g butter;
red chili pepper pod;
bulb;
garlic - 15 g
Method of preparation
1. Put a thick-walled pot on medium heat and heat the sunflower oil in it by adding a piece of cream. Bacon cut into bars and lay out in a pan, fry until golden brown.
2. Peel the chili peeled seeds and cut as small as possible. Garlic and onions clean, rinse and melenko crumble. Put everything in a saucepan and fry, stirring constantly, for about five minutes.
3. Rice is washed several times and poured into fried bacon with vegetables. Cooking for about 20 minutes to transparency. Put cinnamon sticks and thyme sprigs in rice. Add the beans, pre-drain the marinade, mix and warm it all together for about two minutes. Fill all with drinking water, wait for boiling and twist the fire to the smallest. We continue to cook, stirring occasionally, for half an hour.
4. Wash the cod, dry it and remove the skin. Cut into small pieces and roll in flour. We spread on a preheated pan with butter and fry until golden brown. We shift the finished fish on a plate. 5. Introduce coconut milk into the pan. Take out the cinnamon stick and cook for three minutes. Now we put the spinach in the soup, cook for another couple of minutes, and add the fried cod. Season the soup with chopped parsley and pepper, salt. Mix, wait three more minutes and set aside.
Recipe 4. Cod Cream Soup
Ingredients
two bulbs;
extra salt and ground pepper;
kg of cod;
bunch of parsley;
three carrots;
60 ml of 35% cream;
3 cloves of garlic;
100 ml of dry white wine;
60 g of flour;
a tomato;
butter - 40 g
Method of preparation
1. Clean the cod from scales, cut off the fins and tail, remove the insides and rinse under the tap. Drain with paper towels and cut into pieces of three centimeters thick. Put it in a saucepan, fill it with purified water and bring to a boil. Cook the broth for about ten minutes, removing the foam with a skimmer. We take out fish from broth, we shift in a plate and we cool.
2. Clean and wash the onion and carrot. Cut onion crisscross and chop the carrot in short bars. Put vegetables in broth and cook, covered with a lid for 20 minutes.
3. In the pan melt the butter, pour in the flour and fry, stirring for three minutes. Add here the peeled and finely chopped garlic, fry for another minute and remove from heat.
4. Remove the bones from the fish, making sure that it does not fall apart into small pieces.
5. Remove the vegetables from the broth, put them in the blender tank, add a little broth and smash to a puree-like state. Shift the 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 it into cubes and transfer it to the soup. Salt, pepper and continue cooking for 10 minutes. Turn off the fire. Pour the cream in a thin stream while stirring continuously. Insist the soup for ten minutes and serve, sprinkled with fresh herbs.
Recipe 5. Salt Cod Soup with Potatoes
Ingredients
100 ml of olive oil;
coarse salt;
two bulbs;
400 g salted cod fillet;
15 grams of garlic;
two tomatoes;
a pinch of saffron;
kg of potatoes.
Method of preparation
1. In a large cast-iron cauldron we heat up the oil. Peel the onions, wash and finely crumble. Put in hot oil and fry for five minutes, stirring constantly, until soft and transparent. Peeled garlic slices skip through the garlic press. My tomatoes, wipe with a napkin and cut into small pieces. We put everything in the cauldron, mix and continue to cook for another five minutes.
2. Pour in drinking water. Peeled and washed potatoes are cut across the pieces in a half an inch wide. Add it to the cauldron, season it with herbs and spices and keep it on fire until it boils.
3. Pound the saffron in a mortar, pour a little broth from the cauldron into it, stir and shift it into the soup. Twist the fire to the smallest and torment for 20 minutes. The broth should not boil!
4. Cod soaked overnight. The next day, drain the water, rinse, dry, remove the bones and code, and separate the large flakes. Put the fish in the cauldron, cook for ten minutes, until the potatoes are soft. Salt and serve with toasts.
Recipe 6. Algerian cod soup with mint
Ingredients
800 g cod fillets;
two liters of fish broth;
half a lemon;
jar of canned tomato slices;
extra salt and ground pepper;
half a kilo of potatoes;
20 g paprika;
40 g of spirits;
two heads of garlic;
65 ml of olive oil;
a bunch of parsley and mint;
fennel stalk.
Method of preparation
1. Cut the cod fillet into large pieces, rinse and cook the broth as you used to do. We take out the cod from the pan and filter the broth.
2. Clean and wash potatoes under running water. Cut it into centimeter bars. 3. Rinse the parsley and mint leaves, lightly dry and chop.
4. Cut the stalk of fennel across and cut into half rings.
5. We disassemble the garlic into slices, peel and chop it into small pieces.
6. Put potatoes, chopped fennel, chopped mint and parsley in fish stock. Survive the juice of half a lemon and season with spices. Bring to a boil over low heat and cook for 20 minutes under the lid.
7. Put the tomatoes in their own juice, stir and cook, without covering, for ten minutes.
8. Put cod and chopped garlic in soup, pour in olive oil and cook for ten minutes. Salt, pepper and serve with sour cream.
Cod Soup - Tips and Tricks from Culinary
- Boil the cod broth, adding whole vegetables, bay leaves and black pepper to it. So, it will turn out saturated and fragrant.
- Be sure to remove the noise from the fish broth. After boiling, cook it over a very slow fire, so that it languishes and does not boil.
- Before putting cod in the soup, you can fry it by tilling it in flour.
- If you are cooking salted cod soup, you must soak it in water for several hours.
