Cod Soup

March, 2018

They say simple ingredients make for the best dishes. This soup has simple ingredients, but will wow even the most discerning of taste buds.


2 ½ lbs cod fillets (fresh if possible)

8 ¾ cups cold water

2 tbsp salt

1 tbsp whole Tellicherry peppercorns

1 bay leaf

4 tbsp unsalted butter

½ cup all-purpose flour

¼ cup white port

Handful parsley, roughly chopped


Cut the cod fillets into 1-inch cubes, and put into a large stock pot. Pour in the water then add the salt, peppercorns and the bay leaf. Bring everything to a boil, and let it simmer half-covered for 1 hour. Strain the fish, reserving the stock in a large bowl or pitcher, and discard the bay leaf.


Melt the butter in the same stock pot. Add the flour, and cook for 3 minutes while constantly whisking. Slowly whisk in the fish stock to stop lumps forming. Stir in the port, and season with salt and pepper to taste. With a fork, break the cooked cod into flakes, and add to the soup. Garnish with the parsley.

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