I don't really care for fish soups, but I like this one because the fish is mild and firm and because the broth doesn't take an overly fishy taste. You can use any mild white fish for this soup. I have used tilapia when it was on hand. I also prefer to use a low-sodium broth when it is available. From BHG.com
- Ready In:
- 1 lb cod fish fillet, skin removed
- 1⁄2 cup sweet red pepper, chopped
- 1⁄4 cup onion, chopped
- 1 tablespoon margarine or 1 tablespoon butter
- 3 1⁄2 cups vegetable broth or 3 1/2 cups chicken broth
- 1 cup frozen cut green beans
- 1 cup cabbage, coarsely chopped
- 1⁄2 cup carrot, sliced
- 1⁄4 teaspoon dried basil, crushed
- 1⁄4 teaspoon dried thyme, crushed
- 1⁄8 teaspoon dried rosemary, crushed
- 1⁄4 teaspoon pepper
- Thaw cod, if frozen; cut into 1-inch pieces. In a large saucepan or Dutch oven cook red sweet pepper and onion in margarine or butter until tender. Stir in vegetable broth or chicken broth, green beans, cabbage, carrot, basil, thyme, rosemary, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 5 to 8 minutes or until vegetables are nearly tender.
- Add fish to saucepan. Return to boiling. Reduce heat and simmer, covered, about 5 minutes or until fish flakes easily with a fork, stirring once.
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Thought this was really easy and although I doubled the recipe I stayed true to the overall ingredients but added more onion and carrots than called for. It didn't have quite enough punch so I did go heavy on garlic, and used fresh herbs since I happened to have them on hand. The flavor is actually quite delicate and in the end I added a Trader Joes size jar of saffron and it was fantastic. The green beans didn't do much for me but added a nice bit of green and I also added celery. Thanks for the recipe - we enjoyed it and will absolutely make it again.