Cod fillet soup recipe. Cod fish soup with cream

Fish soup You can cook cod every day. And the soup can be completely different every day: creamy, milky, tomato-based, spicy, spicy, thick, just the way you like it.

Preparing the soup can take several hours. As a rule, this is the case when you are preparing soups that are prepared in several stages. However, the opposite may also be true. From cod you can cook an exotic soup with corn on the cob and shrimp, or you can make a chowder. In short, make whatever you want out of cod.

However, there is one secret. If you prefer to use fish fillet, you don’t need to cook it for a long time, 10 minutes is enough. Otherwise, the fish will be rubbery.

How to make cod fish soup - 15 varieties

An incredible and very aromatic soup that you can’t help but like.

Ingredients:

• Fennel - 400 g
• Garlic - 3 teeth.
• Potatoes - 5 pcs.
• Onion - 2 pcs.
• Orange - 4 pcs.
• Pelati tomatoes - 800 g
• White wine - 400 ml
• Fish broth - 3 l
• Shrimp - 500 g (peeled)
• Cod - 500 g
• Lemon - 1 pc.

Preparation:

In a saucepan on olive oil fry the onion, cut into half rings and finely chopped fennel. After a couple of minutes, add the orange juice and zest and wine.

As soon as the liquid thickens, add finely chopped potatoes, tomatoes, and garlic. Cook for 3-4 minutes and add broth and cook for 15 minutes.

Then add the cod and add lemon juice and pepper.

When serving, you can add sour cream.

Ukha is one of the most popular soups, and, as a rule, men prepare it after bringing oud from fishing.

Ingredients:

• Cod - 400 g
• Potatoes - 5 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Semolina - 40 g
• Bay leaf - 1 pc.
• Greenery

Preparation:

Wash the cod and place in a pan with water. Cook the fish for 15 minutes, then remove from the soup. Remove bones and cut into small pieces.

Peel the potatoes and chop them finely. Peel the onion and cut into small cubes. We add all the vegetables to the soup. Bring to a boil and add a spoonful of semolina.

Salt and pepper, add herbs.

Bon appetit

An unimaginable combination of mushrooms, cheese and fish will make you plunge into the atmosphere of old Italy, when fishermen gathered by the fire after a hard day and prepared fish soup from everything they had at hand.

Ingredients:

• Salmon - 400 g
• Cod - 400 g
• Carrots - 1 pc.
• Sweet red onion - 1 pc.
• Champignons - 260 g
• Processed cheese - 50 g
• Lemon - 1 pc.
• Dill

Preparation:

Pour the broth into the pan, add a few bay leaves, add the fish and bring to a boil. We clean the champignons and cut them into cubes.

Cut the carrots into thin rings and the onion into small cubes. In a small amount of oil with the addition of fish broth from the soup, simmer the onions and mushrooms.

Add carrots to the soup. We take out the fish and cut it up. Remove the skin and bones, cut into small pieces and return to the soup.

Cut the processed cheese into cups and add to the soup. Add lemon juice and herbs to the soup.

Soup is the healthiest dish you can prepare for lunch. Hearty, light and very tasty Norwegian soup will also prove that it is the most desirable dish.

Ingredients:

• Cod - 700 g
• Onion - 2 pcs.
• Carrots - 2 pcs.
• Celery - 1 pc.

Preparation:

Remove the skin from the fish. Chop the vegetables very coarsely. You don't have to cut the onion at all. Place vegetables and skin in water. Cook the broth. We select bones from the fish.

Cut the second onion into very small pieces. Cut the second part of the carrots into small cubes. Fry the onion. Cut the celery into small cubes.

After the onion has become transparent, add carrots and celery to it.

When cooking broth, you do not need to cover it with a lid.

Cut the potatoes into cubes. Cut the tomatoes into small pieces. Chop the garlic and parsley. Strain the broth.

Add the potatoes to the broth and bring to a boil. Let's prepare the bechamel sauce. Melt the butter in a frying pan, add garlic and flour.

Mix well, then add milk. Simmer, stirring constantly, add salt and parsley.

As soon as the potatoes are cooked, add the sauteed vegetables to the broth, after a couple of minutes add the tomatoes.

Cut the fish into small pieces and pour over the fish, mixing well. As soon as the soup boils, add the fish to it, after a couple of minutes add the sauce.

Cook for a couple more minutes.

Comments are unnecessary here. Once you try this soup, you'll understand why.

Ingredients:

• Cod fillet - 300 g
• Olive oil - 140 ml
• Leeks - 6 pcs.
• Potatoes - 5 pcs.

Preparation:

Place the fish in a saucepan, add 500 ml of water and place on the fire until it boils.

We take out the fish, remove the skin and bones. Cut into small pieces and return to the pan. Cut leeks into half rings and potatoes into cubes.

In another pan, heat the oil and add the leek, simmer for 5 minutes, then add the potatoes, simmer for another 5 minutes.

Then add 2 liters of water and bring to a boil. Cook for 40 minutes.

Add cod and cook for another 10 minutes.

This simple soup can be prepared in a couple of minutes. Tasty and fast.

Ingredients:

• Cod - 600 g
• Carrots - 1 pc.
• Onion - 1 pc.
• Greenery
• Bay leaf
• Black pepper.
• Potatoes - 3 pcs.

Preparation:

Whole onion, bay leaf, spices and put into a saucepan to boil. We send cod there too. Cut the potatoes into slices.

Cut carrots into slices. Add carrots and potatoes to the pan. Let's add saffron.

Finely chop the greens and add them to the pan 5 minutes before preparing the soup.

The delicate taste of the soup will surprise each of you.

Ingredients:

• Milk - 350 ml
• Potatoes - 4 pcs.
• bell pepper- 1 PC.
• Celery - 3 pcs.
• Cod - 700 g

Preparation:

Gut the cod, rinse, add water and cook for 40 minutes. Finely chop the celery, add it to the broth and take out the fish.

We clean the fish from bones and skin and finely chop it.

Cut the onion into small cubes. Cut the pepper into strips. Fry peppers and onions in olive oil. Cut the potatoes into cubes.

Bring the broth to a boil, add potatoes, and after 15 minutes add fried vegetables and fish. Cook for 10 minutes.

Serve with finely chopped herbs.

A very original and unusual soup.

Ingredients:

• Cod - 400 g
• Potatoes - 3 pcs.
• Leek - 1 pc.
• Lemon - 1 pc.
• White wine - 100 m
• Processed cheese - 100 ml
• Cod liver - 1 jar.
• Greenery
• Cream - 200 ml
• Baguette

Preparation:

We clean and fillet the fish. Cut the leek into circles. Peel the potatoes and garlic. Cut the potatoes into thin slices.

Pour oil into a pan and add to the pan. Fry the potatoes a little and add the leeks and garlic. Sprinkle with lemon juice.

Mix spices in a mortar. Cut the cod into cubes and add to the soup. Simmer for a couple of minutes. Rub the lemon zest into the soup. Add wine to the pan.

Add cream and water. Mix cod liver, cheese and thyme. Mix everything well. Fry a piece of baguette in a frying pan.

Remove the soup from the heat and puree in a blender. We form quenelles from a mixture of liver and rice.

Serve with baguette.

This spicy Italian soup will give you an unforgettable dinner.

Ingredients:

• Cod fillet - 300 g
• Tomatoes - 3 pcs.
• Rice - 40 g
• Garlic - 3 pcs.
• Onion - 1 pc.
• Greenery

Preparation:

Cut the tomatoes in half and place them on a baking sheet, cut side up. ….finely chop the onion and garlic and place them on top of the tomatoes. Bake in the oven for 30 minutes.

Boil the rice until half cooked.

After the vegetables are cooked, grind them in a blender.

Place rice in a wok, pour tomato paste and a glass of water, salt, pepper and add cod. Cook for 10 minutes.

A very simple and dietary soup for lovers of fish dishes.

Ingredients:

• Tomato - 1 pc.
• Greenery
• Cod - 400 g
• Potatoes - 1 pc.
• Onion - 1 pc.
• Peppercorns
• Bay leaves
• Vodka - 40 ml
• Fish broth - 1.5 l

Preparation:

Cut the potatoes and onions into small cubes. We send them to the broth. Meanwhile, chop the tomato and cod.

As soon as the potatoes are ready, add cod, peppercorns, bay leaf and vodka to the soup.

To give the soup a bonfire flavor, light the bay leaves on fire.

Cook for 10 minutes, add salt and pepper, add tomato. Cook for another 10 minutes.

Bon appetit.

For this soup it is better to use fillet, then the cooking time will take much less.

Ingredients:

• Cod fillet - 400 g
• Potatoes - 2 pcs.
• Carrots - 1 pc.
• Processed cheese - 200 g

Preparation:

Cut the fillet into large pieces, add 2-3 liters of water, cook for 40 minutes.

Finely chop the onion, cut the carrots into circles. Fry the vegetables in oil and add to the fish. Chop the potatoes into cubes and add to the fish.

At the very end, add cheese and herbs. Cook, stirring constantly until the cheese dissolves.

This soup is made from the most healthy vegetables and the most dietary fish. So if you are creating a menu for a diet week, do not forget to write down the recipe.

Ingredients:

• Pumpkin - 600 g
• Potatoes - 700 g
• Cod fillet - 500 g
• Fennel - 250 g
• Garlic - 1 tooth.
• Olive oil
• Mustard seeds - 10 g
• Broth - 500 ml (can be from a cube.)

Preparation:

Peel the pumpkin from seeds and peel, cut into cubes. Peel the potatoes and cut them into cubes the size of a pumpkin. Slice the leek lengthwise and cut into half rings.

Divide the fennel into 4 parts. Pour a little olive oil into a pan and fry potatoes, pumpkin, garlic, and mustard seeds in it. Fry a little.

Pour broth into vegetables. Cook for 10 minutes. Cut the cod fillet into cubes. Add fennel and leeks to the soup. Bring the soup to a boil.

Salt the fish and add to the soup, cook for 4 minutes. Pour boiling water over the lemon. Grate the zest. Squeeze the juice from half a lemon. Finely chop the greens.

Season the soup with salt and pepper, add lemon juice and cloves.

Cook for another 5 minutes. Before serving, sprinkle with herbs and lemon zest.

Bon appetit.

The most important thing in the stew is pure broth, without any spices or herbs, only the natural taste of vegetables and fish.

Ingredients:

• Onion - 2 pcs.
• Tomato - 1 pc.
• Celery - 2 pcs.
• Fish - 400 g
• Bell pepper - 1 pc.
• Potatoes - 2 pcs.
• Carrots - 1 pc.

Preparation:

We clean the vegetables and chop them coarsely. Fill the fish with water and cook for 40 minutes. Remove the fish from the broth. Add vegetables. We clean the fish from bones and skin.

Cut into large cubes. After 30 minutes of cooking, return the fish to the soup, wait until it boils, and remove from heat.

An unusual soup to add variety to your daily diet.

Ingredients:

• Milk - 250 ml
• Cream 20% - 250 ml
• Broth - 500 ml
• Cod - 500 g
• Corn on the cob - 3 pcs.
• Potatoes - 4 pcs.
• Onion - 1 pc.
• Bacon - 300g
• Dill - 1 bunch

Preparation:

Peel the onion and cut into small cubes. Cut the potatoes into medium cubes. Trim the kernels from the corn. Cut the bacon into small pieces.

Place the corn in a saucepan with water. Fry the bacon in a small amount of oil. Fry until the oil evaporates.

Fry the onion in a saucepan until soft. Then pour in the milk and broth, add the potatoes and cook for 10 minutes.

Then add corn, pour in cream and cook for another 10 minutes after boiling. Add fish and bacon, cook for another 5 minutes.

Before serving, add dill.

Waterzoy is a Belgian thick soup with fish and cream. Very tasty lunch.

Ingredients:

• Potatoes - 5 pcs.
• Butter - 30
• Eggs (yolk) - 4 pcs.
• Cream 35% - 100 ml
• Mussels - 300 g
• Cod fillet - 300 g
• Salmon fillet - 300 g
• Leek - 1 pc.
• Carrots - 1 pc.
• Onion - 1 pc.
• Broth - 1
• White wine - 100 ml

Preparation:

Peel the carrots and onions and cut them into medium pieces. Cut the leek into medium pieces. Place on a plate with pieces of butter.

Place the dish in the oven at 220 degrees.

Boil the mussels for 3-4 minutes. Do not pour out the broth after them. Boil fish in fish broth.

Remove the fish from the broth, add cream and the broth in which the mussels were cooked. Place on high heat and let it reduce by half.

In a separate bowl, mix the yolks and cream, whisk and pour into the broth and leave until thickened.

Place the fish in a deep plate, then the vegetables, then the mussels and pour over the broth.

Cod soups always turn out rich, aromatic and tasty.

There are many options for preparing soups with this fish.

They are prepared with vegetables and cereals.

Cod soup - basic cooking principles

For soup, it is better to take cod steaks or fillets. Cod goes well with cheese and dairy products, so they are often added to soup.

The cod is washed, scales are removed, fins and small bones are removed. You can remove the skin. Then broth is made from the fish, adding spices and whole vegetables. In principle, you can prepare the broth the way you are used to doing it. The finished broth is filtered.

Add chopped potatoes to the fish broth and cook until soft. Finely chop the carrots and onions and fry them in a small amount of oil.

If cod soup is prepared with the addition of processed cheese, then it is added after the potatoes are ready. Stir until it is completely dispersed. Then lay out the fried vegetables and finely chopped greens. Season with salt and spices and leave for a while.

Recipe 1. Cod soup

Ingredients

600 g cod;

4 bay leaves;

2 small carrots;

a bunch of parsley;

15 g extra salt;

300 g potatoes;

a pinch of black peppercorns;

butter;

200 g melted cream cheese.

Cooking method

1. Remove the scales from the cod carcass, rinse well, trim the fins and tail. Gut the insides and rinse again. Dab with paper towels and cut into large steaks.

2. Pour three liters of drinking water into a saucepan, place pieces of fish in it and place on low heat. Bring to a boil, skim off the foam and add peppercorns, bay leaves and salt. Boil the broth for about 20 minutes. Then drain the fish in a colander and strain the broth through a sieve.

3. Peel the carrots, wash and chop into small cubes. Melt the butter in a frying pan and place the chopped carrots in it.

4. Chop the peeled onion finely enough, transfer to a deep plate and mix with flour.

5. Place the fried carrots on a plate, add oil to the frying pan and fry the onion in it until golden brown.

6. Peel, wash and cut the potatoes into short cubes. Place the vegetable in the boiling broth. Cook until the potatoes are soft.

7. Sort the rice, rinse 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 place in a saucepan. Place the roasted vegetables and cream cheese here. Stir until the cheese is completely melted.

9. Sprinkle the soup with chopped parsley, keep it on the fire for a couple more minutes and set aside. Let it brew for another 15 minutes and pour into plates.

Recipe 2. Cod soup with corn

Ingredients

350 g cod fillet;

a pinch of ground black pepper;

350 g fresh corn;

two pinches of coarse salt;

a bunch of green onions;

three stalks of fresh thyme;

three slices of bacon;

two potatoes;

450 ml chicken broth;

5 g garlic;

450 ml milk;

60 ml cream 10%.

Cooking method

1. Place bacon slices on a preheated saucepan without adding oil and fry until crispy. Cover the plate with paper napkins and place the fried bacon on them, breaking it into pieces.

2. Rinse the green onions, dry them and finely chop the white part. Place in the saucepan where the bacon was fried. Fry until transparent, then add finely chopped garlic, stir and keep on fire for a minute. Then add flour and continue to fry, stirring vigorously.

3. Peel and thoroughly wash the potatoes, cut them into small cubes and place them in a saucepan. Stir and add milk and chicken broth. Season with thyme leaves and pepper, salt.

4. Bring to a boil, turn the heat to low and cook the soup for about 10 minutes. Place cod fillet, cut into medium-sized pieces, into a saucepan. Remove the corn from the cob, place in a colander and rinse under running water. Boil separately. Add it to the soup, add two-thirds of the fried bacon, stir and cook for five minutes.

5. Finely chop the green onion stems. Pour cream into the soup and add green onions. Cook for a couple more minutes, then remove from heat and add remaining bacon pieces.

Recipe 3. Cod soup with beans and rice

Ingredients

350 g cod;

30 g fresh parsley;

400 g fine canned beans;

ground black pepper;

175 g young spinach;

coarse salt;

115 g bacon;

400 ml coconut milk;

about a liter of drinking water;

35 ml sunflower oil;

2 branches of thyme;

225 g long grain rice;

cinnamon stick;

75 g butter;

red chili pepper - pod;

bulb;

garlic – 15 g.

Cooking method

1. Place a thick-walled pan over medium heat and heat the sunflower oil in it, adding a piece of butter. Cut the bacon into bars and place in a pan, fry until golden brown.

2. Remove seeds from the chili pepper and chop it as finely as possible. Peel the garlic and onion, rinse and finely chop. Place everything in a saucepan and fry, stirring constantly, for about five minutes.

3. Wash the rice several times and add it to the fried bacon and vegetables. Cook for 20 minutes until transparent. Add a cinnamon stick and thyme sprigs to the rice. Add the beans, after draining the marinade, mix and heat everything together for about two minutes. Fill everything with drinking water, wait until it boils, and turn the heat down to very low. Continue cooking, stirring occasionally, for half an hour.

4. Wash the cod, dry it and remove the skin. Cut into small pieces and roll in flour. Place in a heated frying pan with butter and fry until golden brown. Transfer the finished fish to a plate.

5. Add coconut milk to the pan. Remove the cinnamon stick and cook for three minutes. Now add the spinach to the soup, cook for a couple more minutes, and add the fried cod. Season the soup with chopped parsley and pepper, and salt. Stir, wait another three minutes and set aside.

Recipe 4. Cod soup with cream

Ingredients

two onions;

extra salt and ground pepper;

kg cod;

a bunch of parsley;

three carrots;

60 ml 35% cream;

3 cloves of garlic;

100 ml dry white wine;

butter– 40 g.

Cooking method

1. We clean the cod from scales, cut off the fins and tail, remove the entrails and rinse under the tap. Dry with paper towels and cut into pieces three centimeters thick. Place in a saucepan, add purified water and bring to a boil. Cook the broth for about ten minutes, skimming off the foam with a slotted spoon. Remove the fish from the broth, transfer it to a plate and cool.

2. Peel and rinse the onion and carrot. We cut the onion crosswise, and chop the carrot into short pieces. Place the vegetables in the broth and cook, covered, for 20 minutes.

3. Melt butter in a frying pan, add flour and fry, stirring, for three minutes. Add peeled and finely chopped garlic, fry for another minute and remove from heat.

4. Remove the bones from the fish, being careful not to let it fall into small pieces.

5. Remove the vegetables from the broth, put them in a blender container, add a little broth and blend until pureed. Transfer the resulting 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 into cubes and transfer to the soup. Salt, pepper and continue cooking for 10 minutes. Turn off the fire. Pour in the cream in a thin stream, stirring continuously. Let the soup sit for ten minutes and serve, sprinkled with fresh herbs.

Recipe 5. Salted cod soup with potatoes

Ingredients

100 ml olive oil;

coarse salt;

two onions;

400 g salted cod fillet;

15 g garlic;

two tomatoes;

a pinch of saffron;

kg potatoes.

Cooking method

1. Heat the oil in a large cast iron cauldron. Peel the onion, wash and finely chop. Place in hot oil and fry for five minutes, stirring continuously, until soft and translucent. Pass the peeled garlic cloves through a garlic press. Wash the tomatoes, wipe with a napkin and cut into small pieces. Place everything in the cauldron, mix and continue cooking for another five minutes.

2. Pour in drinking water. Cut the peeled and washed potatoes crosswise into pieces one and a half centimeters wide. Add it to the cauldron, season with herbs and spices and keep on the fire until it boils.

3. Grind the saffron in a mortar, pour a little broth from the cauldron into it, stir and transfer to the soup. Turn the heat down to the lowest setting and simmer for 20 minutes. The broth should not boil!

4. Soak the cod overnight. The next day, drain the water, rinse, dry, remove bones and coda and separate into large flakes. Place the fish in a cauldron and cook for ten minutes until the potatoes are soft. Salt and serve with toast.

Recipe 6. Algerian cod soup with mint

Ingredients

800 g cod fillet;

two liters of fish broth;

half a lemon;

a can of canned tomatoes;

extra salt and ground pepper;

half a kilogram of potatoes;

two heads of garlic;

65 ml olive oil;

a bunch of parsley and mint;

fennel stalk.

Cooking method

1. Cut the cod fillet into large pieces, rinse and cook the broth as you are used to doing. Remove the cod from the pan and strain the broth.

2. Peel and wash the potatoes under running water. Cut it into centimeter bars.

3. Rinse the parsley and mint, lightly dry and chop.

4. Cut the fennel stalk crosswise and chop it into half rings.

5. Separate the garlic into cloves, peel and chop into small pieces.

6. Place potatoes, chopped fennel, chopped mint and parsley into the fish broth. Extract the juice from half a lemon and season with spices. Bring to a boil over low heat and cook for 20 minutes, covered.

7. Place the tomatoes in their own juice, mix and cook, uncovered, for ten minutes.

8. Add cod and chopped garlic to the soup, add olive oil and cook for ten minutes. Salt, pepper and serve with sour cream.

• Cook the cod broth by adding whole vegetables, bay leaves and black peppercorns. So, it will turn out rich and aromatic.
• Be sure to remove the noise from the fish broth. Once boiling, cook it over very low heat so that it simmers rather than boils.
• Before adding cod to the soup, it can be fried and breaded in flour.
• If you are preparing salted cod soup, you must first soak it in water for several hours.

Cod is perfect for preparing a tasty and rich first course, as it makes the dish more satisfying and filling. It is best to take fresh fish, but if you have fillet in the freezer, you can make an excellent soup from it.

Fish soups are good not only for adults, but also for children. They contain a lot nutrients needed by a maturing body.

If you have made a lot of soup, you can always pour it into containers and put it in the freezer.

To give cod soup a more spicy taste, you can add your favorite spices and herbs. For this, dill, parsley, bay leaf, bitter and allspice are used. You can diversify fish soup with mushrooms, shrimp, and cheese. The choice is limited only by your imagination. Experiment!

How to cook cod soup with potatoes - 16 varieties

Fish soup with cream is an unusual and very tasty solution for a first course.

Ingredients:

• Garlic - 3 cloves
• Onion - 1 pc.
• Potatoes - 2 pcs.
• Smoked cod – 150 g.
• Cream - 200 g.
• Salt pepper

Preparation:

Peel the garlic and onions. Crush the garlic with a knife and cut. Chop the onion into cubes. Wash the potatoes well and cut them into cubes straight with the skin on. Remove skin and bones from the cod and crumble with your hands.

Fill the potatoes with water and set to boil on the fire. While the potatoes are cooking, pour a little vegetable oil into the pan and fry the onion and garlic.

When the water in the pan has boiled, throw in the cod and pour in the cream. A few minutes before the end of cooking, add fried onions with garlic, salt and pepper to the soup.

Before serving, let the soup sit for 10 minutes; it will benefit from this.

Fish soup with vegetables is a dish that is irresistible.

Ingredients:

• Cod – 1 kg.
• Potatoes - 700 g.
• Onion - 1 pc.
• Butter - 2 tbsp. spoons
• Carrots - 2 pcs.
• Sour cream - to taste
• Pepper - 4 pcs.
• Greens - 0.5 tbsp. spoons
• Flour - 1 tbsp. spoon
• Bay leaf, salt

Preparation:

Cut the fillet into cubes, place in a saucepan with water, and put on fire. When the water boils, skim off the foam, add seasonings and cook until tender. Remove the fish from the pan and strain the broth.

Add chopped carrots, diced potatoes and salt to the broth.

Fry the chopped onion in a frying pan, add flour and dilute with broth. Pour into a saucepan and cook until done. Before serving, add fish, herbs and sour cream to the soup.

Classic cod soup will appeal not only to adults, but also to children.

Ingredients:

• Cod - 400 g.
• Potatoes - 1 kg.
• Carrot - 1 pc.
• Onion - 1 pc.
• Semolina - 1 tbsp. spoon
• Salt - 1 teaspoon
• Greens, pepper, bay leaf

Preparation:

Wash the fish, dry it and put it in a pan with water, put it on the stove. The resulting foam must be carefully removed. When the water boils, add salt and cook the fillet for 15 minutes over medium heat. After this, remove the fillet from the broth, strain it through a sieve and put it back on the fire.

Peel the potatoes and chop them into small cubes, add to the boiling broth. Throw in finely chopped carrots and onions. When boiling, add semolina and cook for 20 minutes.

At the end of cooking you need to add salt, pepper and herbs. Cut the fish and put it in the already prepared soup.

Cover the finished fish soup with a lid and let stand for 20 minutes.

Fish soup with potatoes and corn has indescribable taste qualities. Surprise your loved ones!

Ingredients:

• Cod – 500 g.
• Corn - 200 g.
• Parsley - 2 bunches
• Potatoes - 4 pcs.
• Olive oil - 6 tbsp. spoons
• Garlic - 2 cloves
• Cream 33% - 100 ml.
• Green onions - 1 bunch
• Salt pepper

Preparation:

Cut the fish into pieces, place in a pan and add water. Place the pan on the fire, add salt and bring to a boil. Skim off the foam and cook for 7 minutes. Remove the fish and strain the broth.

Place chopped onion and parsley stalks in a heated pan with olive oil and fry them over low heat for 5 minutes. Add chopped garlic and diced potatoes to the pan. Simmer covered for 10 minutes. Pour the fish broth into the pan, bring it to a boil and cook for another 10 minutes.

Chop half the parsley and add to the soup. Pour boiling water over the remaining leaves and leave for 1 minute. Drain the water and rinse the parsley under cold water.

Puree the finished soup with a blender and pour it back into the pan. Add cream, corn, parsley and fish. Add salt and pepper to taste.

Cod soup with beef broth will be very rich and satisfying.

Ingredients:

• Salted cod – 150 g.
• Leeks - 3 pcs.
• Beef broth - 200 g.
• Cold water - 1 glass
• Garlic - 1 clove
• Potatoes - 2 pcs.
• Salt, black pepper, olive oil - to taste

Preparation:

Salted cod must be soaked for 24 hours, and the water must be changed at least three times. Place the cod in a saucepan with cold water, bring to a boil and simmer for 1 - 2 minutes. Remove the fish from the broth and chop.

Fry a clove of garlic (whole) in olive oil and set aside. Cut the leek into rings and mix with diced potatoes and fish. Place in a saucepan and saute for 3 minutes in olive oil. Pour in beef broth and a glass cold water.

Place a roasted clove of garlic in a mortar and do not pour big amount broth and chop. Pour into the pan with the other ingredients. Salt and pepper. Bring the soup to readiness.

Soup is always the main dish on the table, and this first course will simply create a sensation.

Ingredients:

• Cod – 800 g.
• Egg white - 1 pc.
• Shrimp - 200 g.
• Celery root - 200 g.
• Onion - 2 pcs.
• Potatoes - 300 g.
• Carrots - 200 g.
• Saffron - ¼ teaspoon
• Sea salt - 1 teaspoon
• Dill

Preparation:

The fish carcass must be cut, the pulp, tail and fins separated. Place the fish bones, fins and tail in a saucepan with water, add carrots, onions and celery. You need to cook for 40 minutes, collecting foam. After the broth is cooked, remove the fish bones from it and pour in the beaten egg white. The protein will attract the remaining parts of the fish, strain the broth.

Add chopped potatoes, saffron and salt to the broth. When the potatoes are ready, add the chopped fish fillets and shrimp. Boil for another 2 - 3 minutes. Before serving, sprinkle the soup with chopped dill.

Such potato soup will charge you with energy for the whole day.

Ingredients:

• Cod - 1 pc.
• Potatoes - 5 pcs.
• Rice - 2 pinches
• Carrots - 2 pcs.
• Garlic - 2 cloves
• Tomatoes - 2 pcs.
• Greenery

Preparation:

Defrost the cod and wash it. The head needs to be cut off; we won't need it. Cut into medallions.

We cut the peeled potatoes and tomatoes into cubes, peel the carrots and grate them. The garlic must be chopped.

Throw the fish into a pan of boiling water, add the potatoes and add the rice.

In a heated frying pan, fry the carrots along with the garlic. Simmer for about 10 minutes.

Place the finished carrots in the soup and add the tomatoes. A minute before readiness, add salt and sprinkle with finely chopped herbs.

Cream cheese will give the soup a special flavor and unsurpassed aroma.

Ingredients:

• Potatoes - 4 pcs.
• Butter - 50 g.
• Onion - 1 pc.
• Water - 2 glasses
• Milk - 2 cups
• Cod fillet - 400 g.
• Philadelphia cheese - 150 g.
• Dill - 1 bunch
• Flour - 2 tbsp. spoons
• Bay leaf, salt, pepper

Preparation:

Cut the cod into pieces and fry. Season with salt and pepper and remove from the pan.

In the same frying pan, fry the chopped onion until transparent. Add the diced potatoes to the onion and fry a little more.

Boil two glasses of water and pour into potatoes and onions. Pour the flour into the milk and stir so that there are no lumps. Pour milk and flour into boiling water in a thin stream. Salt, pepper and add bay leaf. Cook for another 10 minutes.

A few minutes before readiness, add the crumbled cheese and stir. Place the fish and boil the soup. Sprinkle with dill and serve.

This pumpkin cod soup will be an indispensable dish for diet lovers.

Ingredients:

• Pumpkin - 600 g.
• Potatoes - 700 g.
• Cod fillet - 500 g.
• Fennel - 250 g.
• Leeks - 200 g.
• Garlic - 1 clove
• Olive oil - 2 tbsp. spoons
• Mustard seeds - 1 teaspoon
• Vegetable broth - 500 g.
• Lemon - 1 pc.
• Ground cloves, salt, pepper

Preparation:

Wash the pumpkin, cut in half and remove the seeds with a spoon. Cut into small cubes.

Also cut the peeled potatoes into cubes, and cut the onion and leek into rings.

Wash and peel the fennel, cut off the greens. Divide the head of cabbage into 4 parts and slice thinly.

Also cut the garlic into thin slices. Divide the fennel greens into sprigs.

Place pumpkin, potatoes, garlic and mustard seeds in a heated pan with oil and lightly fry.

Pour vegetable broth into the pan, cover with a lid and cook for 8 - 10 minutes. Add fennel and leeks to the soup and bring to a boil.

Cut the cod fillet into small pieces, add salt and add to the soup. Cover with a lid and simmer over low heat for 4 minutes.

Pour boiling water over the lemon and grate the zest on a fine grater. Cut the lemon in half and squeeze the juice from one half. Season the soup with salt and pepper, add cloves and lemon juice. Sprinkle with fennel and lemon zest before serving.

Fish soup with melted cheese is extremely tasty and nutritious.

Ingredients:

• Cod fillet - 500 g.
• Shrimp - 500 g.
• Butter - 2 tbsp. spoons
• Onion - 1 pc.
• Carrot - 1 pc.
• Celery root - 1 pc.
• Flour - 60 g.
• Chicken bouillon- 2 glasses
• Milk - 3 cups
• Processed cheese - ½ cup
• Potatoes - 2 pcs.
• Paprika, salt

Preparation:

Melt butter in a saucepan and sauté finely chopped onion, carrots, celery and potatoes. Add flour, paprika and salt. Add milk and broth little by little, stirring all the time until the soup thickens.

Cut the fish into cubes, mix together with the shrimp and place in a pan. Simmer for 5 minutes until the cod is cooked.

Add the diced cheese to the soup and cook, stirring, until the cheese has melted.

In winter, you really want hot soup. A minimum of ingredients and effort to prepare a hearty meal.

Ingredients:

• Cod - 1 pc.
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Milk - 200 g.

Preparation:

Cut the cod and cook broth from the skin, fins and bones. Place cod trimmings, carrots and onions cut into 4 parts into a saucepan with water. Let it simmer over low heat until done.

Cut the fish fillet into small pieces and fry a little in a frying pan.

Cut the peeled potatoes into small cubes and fry until half cooked in a deep frying pan. Pour milk over the potatoes and simmer a little. Place the fish in the frying pan, add broth, salt and pepper and cook until done. Thick and rich soup is ready!

Cold fish soup is perfect for hot summers.

Ingredients:

• Hot smoked cod – 300 g.
• Tomato juice - 1.5 liters
• Beets - 2 pcs.
• Potatoes - 2 pcs.
• Cucumbers - 4 pcs.
• Eggs - 2 pcs.
• Green onion - 3 tbsp. spoons
• Bell pepper- 2 pcs.
• Sour cream - ½ cup

Preparation:

Boil potatoes and eggs and cut into small cubes.

Separate the cod fillet from bones and skin, cut into small pieces.

Wash the beets, peel and grate. Squeeze the juice from the beets and mix with tomato juice. Add fish, potatoes, eggs and finely chopped cucumber to this mixture. Put chopped pepper there, salt and season with sour cream.

Are your household members tired of regular soup? Then treat them to fish and bean soup.

Ingredients:

• Potatoes - 5 pcs.
• Red onion - 1 pc.
• Carrots - 2 pcs.
• Canned tomatoes - 1 jar
• Canned beans - 1 jar
• Cod - 400 g.

Preparation:

Peel the potatoes, cut them into cubes, put them in a saucepan with water and put them on the fire. Throw a whole peeled onion into the potatoes to add flavor to the soup. Add beans there.

Cut the fish fillet into cubes and three carrots on a coarse grater.

Carrots and onions can be slightly fried in a frying pan, or they can be added raw to the soup.

When the soup boils, add fish, carrots and tomatoes. Cook the soup until done. Don't forget to pull out the onions before serving.

Soup - puree with corn and cod

Even the neighbors will come running to the smell of this soup.

Ingredients:

• Butter - 25 g.
• Onion - 1 pc.
• Corn - 2 cans
• Milk - 750 ml.
• Potatoes - 450 g.
• Smoked cod – 350 g.
• Tomatoes - 1 pc.
• Greens, pepper

Preparation:

Fry finely chopped onion in a frying pan with butter. Place it in a saucepan and add corn, diced potatoes and milk. Pepper and bring to a boil, cook for 20 minutes.

Remove bones and skin from the fish and cut into large pieces. Add to soup and cook for another 3 minutes.

Pour the soup into warmed bowls and garnish with chopped tomatoes and herbs.

Tomato fish soup will not leave anyone indifferent, and the color that tomatoes give to any dish promotes better digestion.

Ingredients:

• Celery - 1 pc.
• Onion - 1 pc.
• Olive oil - 50 g.
• Potatoes - 3 pcs.
• Chicken broth - 1 liter
• Tomatoes - 1 can
• Garlic - 3 cloves
• Cod fillet - 350 g.
• Mini corn - 4 pcs.
• Greenery

Preparation:

First you need to prepare the ingredients. Finely chop the celery, onion and garlic, and cut the potatoes into cubes. In a saucepan with oil, lightly fry the celery and onion until translucent. Add garlic and fry for another two minutes. We put tomatoes and potatoes there, fill everything with broth.

Bring the soup to a boil, put on low heat and cook for 10 minutes. Add finely chopped fish and mini corn to the soup. After this, cook until done. Before serving, sprinkle with chopped herbs.

Soup - puree with cod

Soup - puree - pleasure from the first spoon!

Ingredients:

• Water - 1.5 liters
• Cream - 250 ml.
• Cod fillet - 500 g.
• Onion - 1 pc.
• Potatoes - 2 pcs.
• Garlic - 4 cloves
• Ghee butter - 50 g.
• Parsley - 3 sprigs
• Grated cheese - 1 tbsp. spoon
• Bay leaf, pepper, salt, paprika

Preparation:

Clean the fish from bones and fins, separate the flesh from the backbone. Cut the fish fillet into small pieces. Place the fins and bones in a saucepan and add water, add salt and cook the broth. Remove the fish bones from the broth and strain. Add one finely chopped potato and onion, bay leaf, parsley and pepper to the broth. After the water boils, cook for 15 minutes. Add fish to the broth and cook for another 10 minutes.

Cut the garlic and remaining potatoes into slices and fry in oil.

Remove parsley and bay leaves from the soup and blend with a blender. Add cream to the pan, add salt and heat.

Pour the soup into bowls and place a couple of slices of fried potatoes and garlic in each bowl. Sprinkle cheese and paprika on top.

Transparent and rich cod fish soup will please your taste! How to prepare a delicious lean soup from fresh frozen fish? Take a carcass of cod, haddock or hake, a few potatoes, carrots and a small head of onion. Don't forget about aromatic herbs and spices. In just 40-45 minutes, a delicious first course of cod or other freshly frozen fish will be ready.

Recipe

Ingredients:

• 500 grams of cod
• 1 onion
• 1 carrot
• 5-6 potatoes
• 2-3 tablespoons vegetable oil
• parsley
• salt to taste
• ground black pepper
• bay leaf
• allspice peas

Cooking method

• Peel the top of the cod from scales and entrails, wash well, cut into pieces about two centimeters thick.
• Pour cold water over the chopped cod and bring to a boil (the broth will become cloudy and foam will appear). Then pour off the cloudy broth. Rinse the fish with cold water, put it in a pan, add fresh water and put it on the fire.
• When the water with the fish boils, lightly salt the broth and carefully skim off any foam that has accumulated. To make the fish broth transparent, this must be done several times while cooking the soup.
• Cook the fish over low heat until half cooked, about 10-15 minutes.
• During this time, peel the carrots, first cut lengthwise into two parts, and then each half into thin long pieces.
• Lightly fry the carrots in refined sunflower oil for 2-3 minutes.
• Peel the potatoes, cut into strips and pour cold water to wash off the starch released during cutting. If starch is left on the potatoes, if it gets into boiling water, it can cause the broth to become cloudy.
• Place chopped potatoes and poached carrots into boiling fish broth.
• Bring the soup to a boil, remove any foam that has accumulated, add a small head of onion in its skin (this will give the cod fish soup a golden color and a pleasant aroma), ground black pepper or a few peas of allspice, and a bay leaf.
• Cook the fish soup over low heat until the potatoes are ready, about 10-15 minutes more.
• Wash the parsley and divide it into individual small branches or leaves. 5 minutes before the end of cooking, add fresh herbs to the boiling soup.
• At the end of cooking, the onion and bay leaf can be removed from the soup.

Simple cod soup

This simple fish soup recipe is suitable for cooking the first course of almost any type of fish. In this case, we took cod fillet. However, fish soup could be cooked in exactly the same way, for example, from pink salmon fillet.

We bring to your attention a selection of recipes for delicious soups with cod meat. Contents: Soup with cod, shrimp and beans Puree soup with salmon, cod and river trout Cod fish soup for children Norwegian soup with smoked cod and rice Cod and mackerel soup Cod liver soup with processed cheese Tomato soup with cod Creamy soup with cod and milk Diet soup with cod and rice Cod steak soup with cream Cream soup with cod liver and cauliflower...

7 Grand total

The easiest fish soup

The simplest fish soup (from cod fillet). Minimum ingredients, easy preparation, delicious dietary food.

Quantity of ingredients

Easy to prepare

Cooking time

Is it suitable for a holiday table?

Is it suitable for daily nutrition

Is it suitable for dietary and baby food?

Ingredients:

— 300 grams of cod fillet;
- two medium-sized potatoes;
- one medium-sized carrot;
- one small onion;
- one and a half tablespoons of semolina;
— black peppercorns – 4-6 pieces;
- one bay leaf;
- greens (preferably dill, but you can use others);
- salt and black pepper to taste;
- a little oil for frying (butter or ghee).

1 . Thaw the cod fillet, cut into large pieces and place in a saucepan. Fill with one liter of water. Throw in black peppercorns, bay leaves and the whole onion if it is small. If the onion is large, then half of it is enough. Also put a few slices of onion in the pan.

Place on low heat.

2. As soon as the fish begins to boil, remove all foam from the surface of the broth.

Cook cod fillets for 5-7 minutes. Cook other fish, especially if it is not fillet, a little longer.

3. Remove the pan from the heat and remove the fish to a plate.

4. Peel the carrots and grate on a coarse grater.

5 . Heat in a frying pan vegetable oil, put grated carrots in it. Fry for 10 minutes, stirring constantly.

6 . Peel the potatoes and cut into small pieces.

7 . Place the sautéed carrots and potatoes into a pan with fish broth, having previously removed them onion skins. Add semolina. Add salt and pepper to taste.

If your greens have hard stems, chop them finely and also add them to the broth.

8. Place the pan back on low heat and simmer the soup, covered, until the potatoes are tender (about 10-15 minutes).

9 . When the fish soup is ready, remove the onion from it. Add chopped herbs and add pieces of fish. Boil and remove from heat.

Simple cod fish soup is ready.

P.S. If you are afraid that the fish in the soup may fall apart into small pieces, you don’t have to put it back into the pan, but put it directly into the plates.

In this case, we will prepare a very tasty and nutritious soup according to a Norwegian recipe. There is nothing complicated in preparing this soup, but if you want to prepare the dish in compliance with all the rules, follow the recipe step by step.

cod fillet – 700 g;

shrimp – 500 g;

scallops without shells – 500 g;

white beans – 250 g;

broccoli – 350 g;

canned tomatoes – 450 g;

young potatoes – 4 pcs;

onion – 1 piece;

garlic – 3 cloves;

saffron – 1 teaspoon;

black pepper – 7 peas;

bay leaf - to taste;

parsley - to taste;

onion greens - to taste;

table sea salt - to taste;

olive oil – 1 tbsp. spoon;

vegetable oil – 1 tbsp. spoon.

Cooking instructions:

Before you start preparing the soup, you should soak beans. To do this, place the beans in a small saucepan and add enough water and leave for 7 hours. Before you start preparing the soup, change the water in the pan with beans and put it on low heat. Cook the beans for about 40-50 minutes.

While the beans are cooking, wash the cod and dry it a little, then cut into small pieces and leave in a plate. We try to cut the canned tomatoes into small pieces and grind them in a blender.

Wash the broccoli and cut into small pieces along with the onion and garlic. Place the vegetables in a blender, add olive and vegetable oil, puree. Place the resulting puree in a small saucepan and bring to a boil, stirring constantly. Pour enough hot water into the puree and continue stirring.

Wash the potatoes thoroughly and cut into small cubes. We put it in the soup. After the soup boils, add pepper to it and cook for about 12 minutes.

Pour saffron hot water and leave for 10 minutes. Add the resulting infusion to the boiling soup along with chopped tomatoes, bay leaf and sea salt. Continue cooking the soup 5-6 minutes t. Add beans and cod fillets to the soup. Continue cooking until the cod is cooked.

Wash the shrimp and scallops thoroughly and place on medium heat, cook for about 2 minutes. Once the scallops and shrimp are ready, transfer them to the soup pot and turn off the heat. Cover the soup with a lid and leave for 10 minutes. Before serving the dish, sprinkle with dill and parsley.

If you want the soup to be more tender, add a little butter to it.

Another wonderful Norwegian soup that perfectly combines several types of fish.

Ingredients needed to prepare the soup:

river trout fillet – 500 g;

salmon fillet – 400 g;

cod fillet – 450 g;

potatoes – 6 pcs;

chicken eggs – 4 pcs;

carrots – 2 pcs;

cream 20% - 250 ml;

greens - to taste;

black pepper - to taste;

salt - to taste.

Cooking instructions:

First, thoroughly wash all the fish. Place it in a large saucepan and add enough water. Place the pan over medium heat and bring to a boil. Then remove the foam and reduce the heat - cook the fish 30 minutes.

The broth in which the fish was cooked should be strained and poured into another pan. Transfer the fish to a plate and separate the meat from the bones. Cut the potatoes and carrots into small pieces and add to the strained broth. Cook until done.

When the vegetables are almost ready, boil the eggs. After the vegetables are cooked, puree them until smooth using a blender, and then add the pre-chopped fish. Add salt, pepper and 250 ml cream, bring to a boil. If the soup is too thick, you can add water. Before serving the soup, sprinkle each serving with chopped eggs and herbs to taste.

Winter fish soup with cod meatballs

A little difficult to prepare, but very tasty soup, which is perfect for satisfying hunger on a cold winter evening.

Ingredients needed to prepare the soup:

cod fillet – 1 kg;

pearl barley – 100 g;

carrots – 2 pcs;

onion – 1 piece;

potatoes – 2 pcs;

white bread – 2 pieces;

milk - ½ cup;

chicken egg – 1 piece;

salt - to taste;

black pepper - to taste.

Cooking instructions:

Rinse the cod thoroughly and boil. Then remove the fish and strain the broth. Cut off the crusts from the bread and soak the pulp in milk. Separate the cod meat from the bones, mash and mix with softened bread.

Finely chop the onion and fry in a frying pan for 5 minutes. Beat the egg a little and add to the minced meat along with the fried onions. Mix the minced meat thoroughly. Wet your hands and form small meatballs.

Carrots and potatoes should be cut into small cubes and added to the broth. Bring the broth to a boil, and then add barley, salt and pepper. Cook for 10 minutes. Add the meatballs to the broth and cook some more 10-13 minutes, after which the soup will be ready.

Cod soup is a very healthy and nutritious dish, and most importantly, it can be given to children aged 1 - 1.5 years.

Ingredients needed to prepare the soup:

cod fillet – 400 g;

potatoes – 3 pcs;

onion – 1 piece;

carrots – 1-2 pcs;

semolina – 2 tbsp. spoons;

black pepper - to taste;

greens - to taste

salt - to taste;

vegetable oil – 2 tbsp. spoons.

Cooking instructions:

Rinse the cod fillets under hot water and cut into medium pieces. Place the chopped pieces into a saucepan and cover with water. Add bay leaf and whole onion, cook over medium heat 17 minutes.

After 17 minutes, remove the fish from the broth and place on a cutting board - separate the bones from the meat. Rinse the carrots and grate them on a fine grater, then fry them in a frying pan with a small amount of vegetable oil. Peel the potatoes and cut into small slices. Add potatoes and carrots to the broth and remove the onion. Wait for the broth to boil, then add the semolina, salt and pepper. Through 15 minutes add cod meat and herbs to the soup. Turn off the heat and pour the soup into bowls.

If you decide to make cod fish soup for your child, be sure to thoroughly debone the cod!

Quite a tasty and unusual dish that you can easily prepare if you follow our step-by-step recipe.

Ingredients needed to prepare the soup:

hot smoked cod – 700 g;

young potatoes – 5 pcs;

carrots – 4 pcs;

cauliflower – 1 head;

onions – 2 pcs;

garlic – 4 cloves;

greens - to taste;

butter – 2 tbsp. spoons;

cream – 3 tbsp. spoons;

salt - to taste;

black pepper - to taste.

Cooking instructions:

Cut the cod into medium-sized slices, after removing the bones and skin. Pour water into a large saucepan and bring to a boil. Place the cod in the broth and cook 4-5 minutes. Place the fish on a plate. Peel the carrots and potatoes and cut them into small slices, the onion into half rings. We separate the cabbage into small inflorescences.

Place oil, onion, and chopped garlic in a heated frying pan. Fry over medium heat for 10 minutes and pour into the broth in which the cod was cooked. Add the remaining ingredients to the broth (everything except cod). Cook over medium heat for about 18 minutes, then add the reserved fish and cream. Stir and turn off the heat, let it brew 5 minutes and pour into plates.

Cod and mackerel soup

Another very tasty and satisfying soup based on a Norwegian recipe.

Ingredients needed to prepare the soup:

cod – 1 can;

mackerel – 1 can;

millet cereal – ½ cup;

onions – 2 pcs;

potatoes – 4 pcs;

carrots – 1 piece;

fresh dill - to taste;

salt - to taste;

ground black pepper - to taste.

Cooking instructions:

First we need to remove the fish from the cans and separate the meat from the bones. Mash the separated fillet with a fork and place in big pan.

Pour about three liters of water into the pan and turn on medium heat, add salt and pepper. Cook the broth for 30 minutes and do not forget to stir periodically. When the water begins to boil, it is necessary to remove the foam that accumulates on the surface.

Cut the potatoes and carrots into small slices, and the onion into rings. Strain the broth, remove the fish and place on a plate. Place the chopped vegetables and millet into the broth and cook for about 20 minutes.

Add fish, finely chopped dill and cook some more 3-4 minutes. Turn off the soup and leave for 5 minutes. Then you can pour the soup into bowls and start eating!

An unusual but easy-to-prepare soup that will delight you and your dinner guests.

Ingredients needed to prepare the soup:

young potatoes – 4 pcs;

processed cheese (“Friendship”) – 4 pcs;

carrots – 2 pcs;

onion- 1 PC;

semolina – 3 tbsp, spoons;

chicken egg – 2 pcs;

vegetable oil - to taste;

salt - to taste;

pepper - to taste.

Cooking instructions:

First we need to cut the potatoes and onions into small cubes. Place the chopped vegetables in water and place on medium heat. We grate the carrots on a medium grater or cut them into small slices, and also place them in water.

Mix semolina with egg and salt, make small pancakes. Heat a frying pan and fry the pancakes until golden brown. As soon as the carrots and potatoes are ready, place the pancakes in the broth. Next, knead the cod liver and add it to the broth, place the curd cheese cut into large squares on top. Stir constantly and bring to a boil, remove from heat. Salt and pepper to taste - the dish is ready!

Delicious summer soup, which we will prepare in a slow cooker.

Ingredients needed to prepare the soup:

cod fillet – 900 g;

canned tomatoes – 500 g;

onion – 1 piece;

garlic – 2 cloves;

pitted olives – 150 g;

vegetable oil – 2 tbsp. spoons;

greens - to taste;

pepper - to taste;

salt - to taste.

Cooking instructions:

Let's start preparing the dish. Cut the fish into small pieces and put it in a slow cooker, fill it with water. Turn on the mode "quenching" and set the timer for 10 minutes.

While the fish is cooking, peel the onion and garlic and chop finely. The tomatoes need to be mashed - you can use a fork for this, or you can use blender. Fry the onion in a frying pan until golden brown, then add garlic and tomato paste, salt, pepper and bring to a boil.

Add the pasta to the broth and cook for about 10 minutes on low "quenching". Sprinkle the soup with herbs and add olives. Tomato soup with cod is ready!

Creamy cod soup with milk

A very tasty and tender soup that can be prepared for a child.

Ingredients needed to prepare the soup:

heavy cream – 2 tablespoons;

milk – 4 tbsp. spoons;

cod fillet – 700 g;

potatoes – 5 pcs;

carrots – 1 piece;

leek – 1 stalk;

celery root – 1 piece;

onions – 2 pcs;

butter – 30 g;

garlic – 3 cloves;

dill - to taste;

parsley - to taste;

salt - to taste.

Cooking instructions:

Wash the vegetables thoroughly. Cut the onions and celery root into small cubes, and the potatoes into large ones. We try to chop the leek into thin rings. Grate the carrots on a medium grater.

Heat a frying pan and melt the butter, add all the vegetables except potatoes, use a garlic press to squeeze out the garlic. Sprinkle with salt and pepper and fry until the vegetables are soft.

Take out a large saucepan and pour it in 2.5 liters water and bring to a boil. Throw the potatoes into the water and cook for 10 minutes. Cut the cod fillet into small pieces and add to the potatoes. Cook for another 15 minutes (don’t forget to skim off the foam).

Add vegetables from the frying pan, milk and cream to the broth. Stirring, cook until done about 12-18 minutes. Add chopped dill and parsley to the soup, salt and pepper to taste. Delicate creamy cod soup is ready, bon appetit!

Another very interesting and easy recipe to prepare. diet soup with cod.

If for some reason you don't want to use potatoes in this dish, you can easily omit them from the recipe.

Ingredients needed to prepare the soup:

potatoes – 6 pcs (small);

rice – 3 tbsp. spoons;

cod fillet – 700 g;

carrots – 1 piece;

garlic – 1 clove;

salt - to taste;

pepper - to taste;

dill and parsley - to taste.

Cooking instructions:

Pour 3 liters of cold water into a large saucepan and place over medium heat. While the water is boiling, cut the cod fillets into small pieces. Peel the potatoes and cut them into slices - “country style”.

Place fish and potatoes into boiling water and cook for about 8 minutes. While the fish and potatoes are cooking, grate the carrots on a medium grater, then fry a little in a frying pan with sunflower oil. As soon as the carrots are browned, add finely chopped garlic and a little water. Simmer for a couple of minutes and add to the pot of soup.

To prevent the rice from sticking, rinse it thoroughly in water (until the water becomes clear). Add rice to the soup and cook some more 10 minutes. Finely chop the greens. As soon as the soup is cooked, add the herbs and serve the delicious dish to the table.

This is a recipe for a delicate but very satisfying soup, for the preparation of which we will need cod steaks.

Ingredients needed to prepare the soup:

cod steaks – 900 g;

potatoes – 4 pcs;

onions – 2 heads;

carrots – 2 pcs;

tomatoes – 300 g;

garlic – 2 cloves;

flour – 2 tbsp. spoons;

parsley – 1 bunch (small);

dill – 1 bunch (small);

celery - to taste;

cream – 4 tbsp. spoons;

dry white wine – 4 tbsp. spoons;

butter – 40 g;

ground white pepper - to taste;

salt - to taste.

Cooking instructions:

Pour 3 liters of cold water into a large saucepan and place over medium heat. In this case, we will use frozen cod steaks purchased from a regular supermarket. First, we need to defrost the steaks in warm water and then immerse them in boiling water. Leave the fish to cook 7 – 12 minutes and don't forget to remove the foam.

Finely chop 1 onion, celery and carrot and saute in olive oil, place on a plate. Cut the remaining onion into a cross, and cut the carrot and half a celery stalk into large slices. Transfer vegetables to broth. Cut the potatoes into medium-sized cubes.

Strain the boiled broth and pour into another pan. Add potatoes and sauteed vegetables to the broth, pour wine.

To prepare the sauce, we put butter in a frying pan and wait until it melts. Finely chop the garlic and pour it into the pan. After the garlic has warmed up, add the semolina. Sauté for 2-3 minutes over low heat.

Add cream to garlic and flour and bring to a boil (it is important to constantly stir the sauce). Add finely chopped parsley and dill to the sauce, add a little salt. Cut fresh tomatoes into small cubes. When the potatoes are almost ready, add tomatoes and white pepper to the soup.

Cook the soup for 3-4 minutes, then reduce the heat to low and gradually pour our sauce into the soup. Stir constantly and cook the soup some more 1-2 minutes. Cod steak soup with cream is ready, bon appetit!

A very tasty soup that is very popular in the Baltic countries.

Ingredients needed to prepare the soup:

canned cod liver – 1 jar;

cauliflower – 700 g;

heavy cream – 140 g;

leek – 80 g;

garlic – 40 g;

fish broth – 2 l;

butter – 60 g;

vegetable oil – 60g;

potatoes – 300 g;

onion – 200 g;

garlic – 60 g;

milk – 500 g;

ground black pepper - to taste;

salt - to taste.

Cooking instructions:

Mix butter and vegetable oil, fry onions, garlic and cauliflower in the mixture. If desired, you can add lime juice to the mixture. Add the cream and stir, then pour the broth over the vegetables and simmer until soft. Mix the stewed vegetables with canned cod liver and puree with a blender.

Cut the potatoes and onions into medium cubes, add a little water and cook for about 45 minutes. Then pour milk, a mixture of vegetables and cod liver into the water, add salt and pepper. Simmer for 1–1.5 hours until it becomes a thick porridge. Then add the cream, mix thoroughly and remove the soup from the heat. Let the soup steep for 5-10 minutes and serve.

It is worth remembering that many cod soups are not only very tasty, but also low in calories. On average, calorie content is 200 calories per 100 g soup.

Fish soup of cod and pink salmon

Very easy to prepare classic fish soup. First of all, pink salmon lovers will like this soup.

Ingredients needed to prepare the soup:

canned pink salmon – 2 cans;

canned cod – 1 can;

young potatoes – 7 pcs;

carrots – 3 pcs;

onions – 2 pcs;

green onions – 1 bunch;

garlic – 40 g;

dill - to taste;

parsley - to taste;

pepper - to taste;

salt - to taste.

Cooking instructions:

Pour enough water into a large saucepan, add some salt and place on high heat. While the water is boiling, separate the fish meat from the bones; if desired, you can mash the meat with a fork. As soon as the water boils, reduce the intensity of the fire and load the fish. Cooking 7-10 minutes, at the same time remove the foam that forms on the surface of the water.

While the fish is cooking, peel the potatoes and cut into small slices. Carrots can be grated on a medium grater or cut into small cubes. Cut the onion into half rings. Gradually add vegetables to the broth: first add potatoes and cook for about 8 minutes, then onions, carrots and peppers. Chop the onion and herbs and add 1-3 minutes until the soup is ready.

Exquisite Italian soup that will not leave you and your guests indifferent.

Ingredients needed to prepare the soup:

onions – 3 pcs;

garlic – 4 cloves;

cod fillet – 350 g;

mussels – 13 pcs;

scallops – 650 g;

cod game – ½ can;

shrimp – 700 g;

white wine – 1 glass;

dried thyme – 1 teaspoon;

dried basil – 1 teaspoon;

bay leaf – 1 piece;

tomatoes – 900 g;

potatoes - 3 pcs;

butter – 50 g;

greens - to taste;

ground pepper - to taste;

salt - to taste.

Cooking instructions:

Cut the cod fillet into small pieces. Finely chop the parsley and dill. Melt butter in a small saucepan over medium heat, add onion, garlic and herbs. Cook until the onion softens. Cut the tomatoes into small slices and add to the pan along with the cod meat.

Add water, wine, bay leaf, basil, thyme, salt, pepper. Mix everything thoroughly, cover with a lid and leave for 25 minutes. Then add mussels, scallops, shrimp and cod roe. Reduce heat to low and cook some more 4-6 minutes. Cod soup with seafood is ready, bon appetit!

Some doctors claim that cod soup can help relieve gastritis.

In this recipe you will learn how to prepare fish soup according to an old Swedish recipe.

Ingredients needed to prepare the soup:

cod – 1 kg;

carrots – 2 pcs;

potatoes – 5 pcs;

onions – 2 pcs;

sour cream – 200 g;

butter;

greens - to taste;

pepper - to taste;

salt - to taste.

Cooking instructions:

First, wash, clean and cut the fish. We don’t throw away the belly and head - they will be useful to us too. Place the fish in a wide saucepan, fill with cold water and turn on low heat. Add salt, pepper, and seasonings to taste.

After the fish is ready, strain the broth and remove the product. Add carrots and potatoes cut into strips into the strained broth. After 15 minutes, add the onion, cut into half rings. Cook the vegetables until full readiness, add fish and finely chopped herbs for decoration.

If you want to take a closer look at how our recipes are prepared, watch the videos attached to our article.

An interesting recipe, thanks to which you can prepare a very tasty cod soup.

Ingredients needed to prepare the soup:

salmon fillet – 350 g;

cod fillet – 300 g;

mussels – 200 g;

peeled shrimp – 250 g;

dry white wine – 200 ml;

butter – 2 tbsp. spoons;

wheat flour – 2 tbsp. spoons;

cream – 200 ml;

carrots – 2 pcs (small);

leek – 2 pcs;

bay leaf – 2 leaves;

ground black pepper - to taste;

salt - to taste.

Cooking instructions:

First, pour water and wine into a small saucepan in a ratio of 1-1. As soon as the broth boils, add shrimp and mussels to it. Cook for 3-5 minutes. Then remove the shrimp and mussels and strain off the broth.

Melt the butter in a frying pan and mix with flour - pour the mixture into the broth. Add cream there and cook the broth for about 10 minutes. Cut the cod and salmon into small slices and add to the broth. Salt and pepper.

Grate the carrots on a medium grater, mix with saffron and fry until golden brown. Pour the fried carrots into the broth and cook for about 25 minutes. If desired, you can add bay leaf, but this is not necessary.

5 minutes before the end of cooking, add seafood and leeks to the broth. Bergen fish cream soup is ready!

A very tasty and low-calorie soup, which you can prepare to please yourself and your loved ones.

Ingredients needed to prepare the soup:

cod – 500 g;

salmon – 350 g;

carrots – 2 pcs;

onion – 1 piece;

champignons – 350 g;

processed cheese – 100 g;

dill - to taste;

ground black pepper - to taste;

salt - to taste.

Cooking instructions:

Pour enough water into a large saucepan and bring to a boil. Cut the cod and salmon into small pieces and place in water.

Cut the carrots and onions into small squares, fry a little and add to the broth. Champignon thoroughly wash and cut into slices, add to the broth.

Cut the processed cheese into small cubes and place in a saucepan. We wait until the cheese dissolves in the broth. Then add herbs to taste and serve the dish.

Let's prepare one of the most favorite dishes of Marseille fishermen - Bouillabaisse soup.

Ingredients needed to prepare the soup:

red onion – 2 pcs;

olive oil – 8 tbsp. spoon;

garlic – 3 cloves;

tomatoes – 4 pcs;

potatoes – 900 g;

saffron – ½ teaspoon;

salted cod fillet – 500 g;

spices - to taste;

salt - to taste.

Cooking instructions:

It is best to use a large Marseille vat to prepare Bouillabaisse. But in our case we will cook in a standard pan big size. Pour 2 liters of cold water into a saucepan and place on low heat. Cut the potatoes into small slices and pour them into the water.

Finely chop the onion and fry in a frying pan 2-4 minutes until golden brown. Cut the tomatoes and garlic into small pieces and add to the onion. Continue cooking for another 3-4 minutes.

Pour everything from the frying pan into the pan and add the saffron crushed in a mortar. Cook for about 25 minutes, without bringing to a boil! Cut the cod fillet into small slices and add to the broth. Continue cooking the soup 15 minutes. Add spices to taste and serve bouillabaisse.