This incredibly delicious cod soup with potatoes and red bell pepper is a dish that warms you up with its aroma alone. Onions and carrots are constant companions in fish soups, while heavy cream gives it a rich, velvety texture. Sweet cod, tender vegetables, and a thick, aromatic broth—it’s simply wonderful! Cod has long been prized in northern latitudes for its delicate white meat, which is practically fat-free yet remains surprisingly juicy when cooked correctly. Paired with vibrant bell pepper and a creamy base, this fish shines in a new way, turning a simple chowder into a true gastronomic masterpiece reminiscent of Scandinavian culinary traditions.
A tender and rich cod soup with heavy cream is the perfect dish for a family dinner.
Ingredients
- 700 g (1.5 lbs) cod
- 1 onion
- 1 carrot
- 3 potatoes
- 1 bell pepper
- 1 tbsp all-purpose flour
- A few sprigs of fresh parsley
- 1 garlic clove
- 100 g (3.5 oz) heavy cream
- Vegetable oil and butter
- Seasonings and root vegetables for the broth
How to Make the Most Delicious Cod Soup
Take the cod out of the freezer in advance and leave it on the bottom shelf of the refrigerator for a few hours. This is the best way to thaw fish without losing its natural juices.
For best results, thaw the fish slowly in the refrigerator.
Trim the fins and tail using kitchen shears. Remove the skin and clean out the innards. Rinse the fish thoroughly. Carefully cut the fillets from the spine. Place the fish trimmings into a pot, add an onion, a few bay leaves, a carrot, and garlic. Pour in 1.5 liters (6 cups) of water. Simmer this fish broth for 30-40 minutes, then strain. Cut the cod fillets into large chunks and set them aside in the refrigerator.
Carefully remove the fillets from the spine, which will be used to make a flavorful broth.
Pour a tablespoon of vegetable oil into a heavy-bottomed pot. Add a finely chopped onion, a minced garlic clove, and chopped parsley. Sauté over low heat for 10 minutes until the onion is soft and translucent.
Sauté the onions and herbs until soft to release their aromatics.
Peel the potatoes and carrots. Dice the potatoes into cubes and slice the carrots into thick rounds. Add the prepped vegetables to the pot.
Add the diced potatoes and carrot rounds to the sautéed base.
Core and seed the sweet bell pepper, rinse, and dice it. Add the chopped pepper to the pot with the other vegetables.
Bell pepper adds not only flavor but also vibrant colors to the soup.
Pour half of the prepared fish broth into the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the vegetables are tender.
Simmer the vegetables in half of the fish broth until fully cooked.
Meanwhile, melt a tablespoon of butter in a small saucepan and add a splash of vegetable oil. Whisk in the wheat flour and cook until it takes on a light golden color.
Flour toasted in butter will create the perfect thick texture.
Gradually whisk the remaining fish broth into the toasted flour mixture in small batches. Stir vigorously to ensure there are no lumps. Warm this roux-based sauce until it thickens.
Gradually whisk broth into the flour to create a smooth, lump-free sauce.
Pour the thickened sauce into the soup pot and stir gently. The soup will immediately thicken slightly and become lighter in color.
Pour the thickener into the soup to make it velvety and creamy-colored.
Add the pieces of cod fillet. I highly recommend cutting the fish into large chunks.
Cut the fish into large chunks so it stays juicy and doesn't fall apart.
Bring back to a gentle simmer. Season with salt to taste and cook over low heat for 15 minutes. Avoid a rolling boil; you only want a gentle simmer so the fish doesn’t fall apart. Pour the heavy cream into the finished soup and heat until steaming, but do not let it boil.
Heavy cream is the final touch that gives the soup its rich, noble flavor.
Ladle this incredibly delicious cod soup into bowls, ensuring each portion gets generous chunks of fish. Garnish with chopped green onions and a crack of freshly ground black pepper. Serve hot and enjoy!
Before serving, be sure to season the soup with freshly ground black pepper.
If you prefer not to make your own fish broth, you can substitute it with vegetable broth or use water and bouillon cubes. In that case, you can use skinless cod fillets instead of a whole fish, which significantly cuts down the prep time. For an interesting variation, try adding a little crispy pan-fried bacon to the soup before serving—this will add a savory, smoky note that pairs beautifully with the cream.nnServe the finished dish with crispy garlic croutons or a slice of fresh rye bread. If you have leftovers the next day, reheat the soup gently over low heat without letting it come to a rolling boil, so you preserve the delicate structure of the cream and avoid overcooking the fish. A pinch of fresh dill or a few drops of lemon juice squeezed directly into the bowl will perfectly highlight the noble flavor of this northern fish.
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