Vegetable Cod Soup Recipes

Steps:

• 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.

Steps:

• Cook bacon in a soup pot over medium heat until crisp and brown, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in the pot. Cook and stir onion and red bell pepper until softened, about 5 minutes; season with salt and pepper. Stir in garlic and seafood seasoning and cook and stir 2 more minutes.
• Pour in chicken broth and stir in potatoes and corn; add water if needed to cover vegetables. Bring to a boil and reduce heat to low; simmer until potatoes are tender, about 15 minutes. Stir in milk and butter until butter has melted; mix in reserved bacon. Bring the soup just to the boiling point and stir in cod and parsley; cook, stirring occasionally, until fish flakes easily, 5 to 8 minutes.

Steps:

• Thaw cod, if frozen; cut into 1-inch pieces.
• In a large saucepan or Dutch oven cook bell pepper and onion in butter until tender.
• Stir in vegetable or chicken broth, green beans, cabbage, basil, thyme, rosemary, and pepper.
• Bring to a boil.
• Reduce heat and simmer, covered, for 8-10 minutes.
• Add fish to saucepan and return to boiling.
• Reduce heat and simmer, covered, for 5 minutes or until fish flakes easily with a fork.
• Serve.

Steps:

• Put the bacon and butter in a medium Dutch oven or other heavy pot. Cook over medium-high heat, turning, until the bacon is crisp, 6 to 8 minutes. Remove to paper towels, leaving the drippings in the pot.
• Meanwhile, chop the celery and slice the scallions. Add the celery, rutabaga, potatoes, thyme and all but 2 tablespoons scallion greens to the pot. Season generously with salt and pepper. Cook, stirring, until the vegetables are well coated with the bacon drippings, 2 to 3 minutes.
• Pour in the clam juice and 3 cups water, cover and bring to a boil. Open the lid slightly and simmer until the vegetables are tender, about 15 minutes.
• Cut the fish into 1 1/2- to 2-inch chunks; add to the pot along with the half-and-half. Cover and simmer until the fish is just cooked through but not falling apart, about 2 minutes; season with salt and pepper.
• Divide the chowder among bowls; discard the thyme. Crumble the bacon and scatter over the soup along with the reserved scallion greens. Serve with crackers or rolls.

Steps:

• Heat the oil in a large saucepan and sauté the potatoes, celery, carrots and red pepper for a few minutes.
• Add in the broccoli and peas as well as the wine.
• Let the wine reduce and then add just enough water to cover, the stock cube, dill and salt and pepper to taste.
• Cover and let simmer for 15 minutes.
• Uncover and add in the flesh of the cod, which should be flaked into bite-sized chunks.
• You may need to add a touch more water to keep the vegetables covered.
• Let simmer a few more minutes, then add in the milk.
• Heat through, season and serve with a hearty bread.
• You can also use a hand blender to purée part or all of the soup, giving it a smoother texture.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut cod fillets into serving pieces. Arrange in an ungreased baking dish and sprinkle with lemon juice, butter pieces, 1 1/2 teaspoons salt, and pepper.
• Mix carrots, onion, celery, bread cubes, melted butter, sage, thyme, and remaining 1/2 teaspoon salt together in a bowl. Mix bread crumbs, parsley, and paprika together in a separate bowl.
• Spread vegetable mixture evenly over cod. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Uncover and sprinkle bread crumb mixture over top. Bake until fish flakes easily with a fork, about 5 more minutes.

Steps:

• In a large skillet, saute the beans, carrots and onion in butter for 2 minutes. Stir in the flour and seasonings until blended; gradually add broth and wine. Bring to a boil; cook and stir for 2 minutes or until thickened., Add fillets to the pan. Reduce heat; cover and simmer for 10-12 minutes or until fish flakes easily with a fork.