Homemade cod soup - thick fish soup with potatoes, tomatoes and onions. Cod soup recipe is one of the most delicious recipes for the first fish dish. Better only the ear on the fire, but for this you need to be a fisherman, or at least someone close to him. Not every ocean fish is suitable for soup, some have a specific smell and taste, in my opinion, not always appetizing. And the cod family, for fish broth, is exactly what we need!
Cooking should be made from thawed fish. In order not to lose healthy juices, defrost cod should be properly. On the eve or 5-6 hours, remove the fish from the freezer compartment and place it on the bottom shelf of the refrigerator - the fish will thaw gradually, without loss.
There is an opinion that it is necessary to add alcohol to a real ear, but not a single fisherman to my question “why add vodka to your ear?” Did not give an intelligible answer. Maybe because nature tastes better, and yet there is no river water disinfection? In general, there is no alcohol in this recipe.
- Cooking time: 60 minutes;
- Servings: 6.
Ingredients for cod soup:
- 800 g of fresh-frozen cod (without heads, gutted);
- 180 g onions;
- 150 g carrots;
- 250 g of potatoes;
- 100 g cherry tomatoes;
- 50 g butter;
- 20 ml of vegetable oil;
- thyme, marjoram, salt;
- bay leaf, black pepper, green leek leaves (for broth).
Method of cooking cod soup
We defrost cod, clean the scales and cut off the fins. Big fish cut into thick pieces, small cut in half. Put in a soup pot, add bay leaf, green leek leaves, black pepper, about 8 grams of salt and 2 liters of cold water. We put on the fire, boil for 35 minutes after boiling.
Leave the cod in the broth for 20 minutes, then remove, separate the flesh from the bones. Strain the broth through a sieve.
Chop onions finely. Heat in a saucepan with a thick bottom odorless vegetable oil, add onions and butter.
Pour 3-4 tablespoons of fish broth. Cook the onions in butter and broth over medium heat, stir constantly. After about 5-7 minutes, the broth will evaporate, the onion will become transparent and fragrant, while it will not stick - there is no place for brown chips from onions in the soup!
Scrape the carrot, cut into thin circles, add to the pan, fry for 3-4 minutes.
Clean potatoes, cut into cubes with an edge of 1, 5-2 centimeters, add to browned vegetables.
Put the cherry tomatoes in the pan, cut in half. Instead of cherry, you can take ordinary tomatoes - peel them off and cut them into small cubes.
Pour the strained cod broth into the pan, set on the fire and boil for about 40 minutes after boiling so that the potatoes and tomatoes are completely soft.
We season with spices 10 minutes before they are ready — dried thyme and marjoram will work best, but you can change the spice bouquet to your liking.
We put a portion of cod without bones and skin in a plate.
Pour hot broth with vegetables and serve immediately. Sprinkle with green onions.
Cod's ear is ready. Enjoy your meal!
