French · Dinner
Cod and Potato Soup
A French bistro soup made from poached cod fillet and tender potato in a leek and fennel-scented fish broth, finished with cream and fresh thyme. Simple, coastal, comforting, ladled hot.
$7
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
408Calories
33.2gProtein
18.2gFat
29.7gCarbs
4.8gSugar
3.6gFiber
748mgSodium
134mgChol
9.4gSat Fat
1180mgPotassium
92mgCalcium
2.4mgIron
2.5mcgVitamin B12
21mgVitamin C
gluten-free
low-calorie
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Peel and dice the potato, halve and slice the leek and fennel, mince the garlic, and cut the cod into 2-inch chunks, keeping chilled.
2
Sweat
Warm the olive oil in a medium saucepan over medium-low heat and sweat the leek and fennel for 5 minutes until softened and translucent.
3
Deglaze
Stir in the garlic and thyme leaves, cook 30 seconds, then pour in white wine and simmer 1 minute until reduced by half.
4
Poach
Add fish stock and diced potato, bring to gentle simmer, cook 12 minutes until potato is tender, then nestle cod chunks into broth and poach 4 minutes until opaque and flaking.
5
Finish
Stir in heavy cream and season with salt and pepper, warming gently over low heat for 1 minute.
6
Plate
Ladle soup into a wide bowl, top with thyme sprig, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g cod fillet
- 22 small potato (260g)
- 11 small leek (100g)
- 11 small fennel bulb (160g)
- 480ml480ml fish stock
- 120ml120ml heavy cream
- 2 tsp2 tsp olive oil
- 22 small garlic clove
- 1 tsp1 tsp fresh thyme leaves, plus small sprig to finish
- 120ml120ml dry white wine
- salt, to taste
- black pepper, to taste
