Italian Cod Soup Recipe

If you are looking for a simple and very tasty cod soup recipe, well Cod Almighty, you have come to the right place! Image: Italian Cod Soup

Cod is such a versatile type of fish, blending well in so many Italian Seafood recipes. That is why I really enjoy using cod in various types of dishes. Another nice thing about cod is that when you buy it fresh or even frozen, it never seems to have a strong fish smell or taste to it. This cod soup recipe has a warm, inviting and delicious ambience which makes it a winner in the winter (and the spring for that matter!) Like a mentioned above it is a very simple dinner recipe and takes no time to make at all. Lots of veggies and spices make this cod soup a healthy choice as well.

I used vermicelli noodles broken into pieces in this particular soup. If you wanted though, you could substitute brown and wild rice or Italian Arborio rice instead of noodles. I have even been adding iron packed quinoa into soups and it works beautifully!

Italian Cod Soup Recipe

Ingredients:
  • 2 large pieces of cod fish
  • 2 tbsp. olive or coconut oil
  • 2 tbsp. butter
  • 1 clove garlic, minced
  • 1/4 tsp chili flakes - optional
  • 2 shallots, or 1 small onion chopped fine
  • 1/2 cup celery, chopped
  • 1 small red pepper, diced
  • 2 carrots, sliced
  • 1 cup mushrooms, sliced
  • 14 oz. can diced tomatoes or 6 fresh Roma tomatoes, diced.
  • 2 cups water
  • 1 - 900ml carton or 4 cups organic vegetable or chicken broth
  • 2 tbsp. fresh squeezed lemon juice
  • 2 tbsp. fresh dill
  • 1 tsp oregano
  • 1/2 tsp thyme
  • Salt and pepper to taste
  • Vermicelli noodles, broken in pieces (very small handful, do not want to overdo it, too many noodles soak up broth.)
  • Or - 1/3 cup brown rice, quinoa or Italian Arborio rice.
Preparation:
  1. First:Cover and bake fish in small amount of oil in 350 degree oven until just cooked through then remove from oven, set aside.
  2. Place oil and butter into large saucepan.
  3. Add garlic, chilies shallots, celery, carrots, peppers and mushrooms.
  4. Saute on medium heat for about 8 minutes, add tomatoes and simmer for 6-8 more minutes.
  5. Add water, vegetable or chicken broth, lemon juice and spices.
  6. Bring to a low boil and simmer for 10 minutes.
  7. Add vermicelli noodles, rice or quinoa. Note - brown rice or quinoa will take longer to cook.
  8. Break up baked cod in pieces, add to soup and heat until fish is hot and serve.

Prep time: 20
Cook time: 30
Serves: 4-6
Live Long and Mangia!

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