Greek · Dinner
Cod Soup With Potatoes
A rustic Greek fisherman's soup built on a lemon-brightened broth of simmered cod, potatoes, carrot, celery and onion, finished with olive oil and fresh lemon juice for sharpness. Cod flakes gently into the vegetables, producing a light, brothy dish served hot with crusty bread on the side.
$7
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
432Calories
33.4gProtein
19.4gFat
33.6gCarbs
6.8gSugar
5.4gFiber
900mgSodium
95mgChol
2.9gSat Fat
1450mgPotassium
90mgCalcium
2.4mgIron
2.1mcgVitamin B12
38mgVitamin C
gluten-free
low-calorie
high-fiber
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Peel and chunk the potato, slice the carrot and celery, dice the onion, and cut the cod fillet into large chunks.
2
Sauté the olive oil in a medium pot over medium heat for 4 minutes with the onion, carrot, and celery until translucent and soft. Add the potato and water, bring to a boil over high heat, then reduce to medium-low and simmer for 15 minutes until the potato is fork-tender.
3
Poach the cod chunks over low heat for 5 to 6 minutes until opaque and flaking easily, stirring in the lemon juice, salt, pepper, and fresh parsley.
4
Plate
Ladle the soup into a bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g cod fillet
- 22 small potato (300g)
- 22 small carrot (120g)
- 22 celery stalk (80g)
- 11 onion (160g)
- 3 cups720ml water
- 4 tbsp60ml olive oil
- 4 tbsp60ml fresh lemon juice
- 1 tsp1 tsp salt
- a pinch of black pepper
- 2 tbsp8g fresh parsley
