Normally, when someone mentions soup, they automatically think of flavorful satisfying winter dish. But I love soup throughout every season, whether it’s bisque, puréed, thick and creamy, or broth base. There is never a wrong time to have a yummy bowl of delicious soup. I usually prefer my Winter ending and Spring beginning soups to have a garlic/ginger broth taste. And sometimes when transitioning into the Spring season the temperatures are not consistent, causing many to get sick. WARNING: I have to admit, I included more garlic (8 cloves vs 6 cloves) than what’s listed, so if you love garlic as much as myself just beware that you will have a serious case of garlic breath.
I’m always inclined to combine fish in my ingredients and when shopping at my local grocery store, I try to purchase a wild-caught whitefish. However, I do have my favorites such as Halibut, Sea Bass and Cod to name a few but these along with a few others; such as Flounder are included in other seafood based soups. These mild flavored and versatile whitefish are perfect because most are usually available throughout the year, and used in tacos, stews, and some gumbos. So, I decided to used Cod, especially since I had some leftover from a precious dish.
For most of my seafood soup dishes, I prefer a one pot-er with a few pungent herbs – less is more right? So, I decided to used Cod instead since I had leftovers from a precious recipe.
One Pot Cod Soup
Course: Appetizers4
servings30
minutes40
minutes300
kcalIngredients
16-ounces wild Alaska Cod (or whitefish) fillets skin removed
1 1/2 teaspoons ginger (grated)
6 garlic clove (finely minced or chopped into thin slices)
1 tablespoon olive oil
1 cup water
1/2 Lemon Juice squeezed
1 cup of (bottle clam juice or vegetable broth)
8 Cherry Tomatoes (cut into 1/2 or 1/4)
2 tablespoons fresh cilantro (roughly chopped)
½ cup dry white wine
Salt & Pepper
Directions
- Remove cod from fridge and season with salt & pepper on both sides and set aside.
- On medium-high heat, in a deep pot, heat olive oil then add cherry tomatoes halves and sauté garlic until just golden. Then add ginger and a pinch of salt & pepper.
- Add clam juice, white wine, lemon juice and water and bring to a simmer.
- Place the cod fillets, half cilantro and cover and let fish cook slowly, for 6-8 minutes, making sure that the broth stays at a bare simmer.
Taste and add salt & pepper if needed. - Continue to let soup simmer soup until the cod flakes at the thickest part.
- Top with cilantro and serve immediately.
