Fresh cod soup with vegetables and flavoured with saffron
Winter is coming and soups will become an essential part of our diet for a few months. Always warm, hearty and nutritious. This fish soup has a rich texture and is full of aromas thanks to the various vegetables. Accompany with a glass of chilled white dry aged wine and don't forget to have plenty of country style bread next to you so to enjoy this dish even more
Ingredients (for 4 people):
1 fresh cod (about 1Kg), cleaned and filleted and cut in portions (better ask your fishmonger to prepare it for you and keep the bones and the head)
½ tea-cup of olive oil
1 stalk of celery, finely chopped
1 stalk of celery, roughly chopped
1 carrot peeled and finely chopped
3 carrots, peeled and roughly chopped
1 yellow onion, peeled and finely chopped
1 leek, the green part roughly chopped and the white part finely chopped
1 fennel bulb, stalks and fronds finely chopped and the bulb roughly chopped
1 medium potato, peeled and cut in medium chunks
4 cloves of garlic, peeled and kept whole
1 tomato, finely chopped
2 bay leaves
1 tbsp of black peppercorns
a few sprigs of flat-leaf parsley (or dill)
1 star anise
1 glass of white dry wine
10-15 threads of saffron
1 lemon, juice and zest
salt
pepper
Method:
In a pot warm the olive oil on medium-high heat and sauté the finely chopped celery, the finely chopped carrot, the onion, the green part of the leek and the roughly chopped fennel bulb for 5 minutes until they start getting soft.
Add in the pot the bones and the head of the cod, the tomato, the garlic, the bay leaves, the peppercorns, the parsley (or the dill), the star anise and stir. Pour over with the wine and when the alcohol evaporates add 1½ litre of water. When the ingredients come to the boil take the froth off the surface using a slotted spoon.
Turn the heat to medium and cook for 40 minutes. Strain the broth into another (larger) pot and add the potato, the rest of the leek, the rest of the fennel, the rest of the celery and the rest of the carrots. Season with salt and pepper, add the saffron threads, turn the heat to medium-low and simmer the soup until the vegetables are soft.
Then add the juice and the zest of the lemon, plenty of pepper and the cod fillets. Cover the pot with the lid, turn off the heat and leave the food on for 10 minutes before you take away and serve.
Adapted from "BHMAgourmet" magazine of "TO BHMA" newspaper
1 fresh cod (about 1Kg), cleaned and filleted and cut in portions (better ask your fishmonger to prepare it for you and keep the bones and the head)
½ tea-cup of olive oil
1 stalk of celery, finely chopped
1 stalk of celery, roughly chopped
1 carrot peeled and finely chopped
3 carrots, peeled and roughly chopped
1 yellow onion, peeled and finely chopped
1 leek, the green part roughly chopped and the white part finely chopped
1 fennel bulb, stalks and fronds finely chopped and the bulb roughly chopped
1 medium potato, peeled and cut in medium chunks
4 cloves of garlic, peeled and kept whole
1 tomato, finely chopped
2 bay leaves
1 tbsp of black peppercorns
a few sprigs of flat-leaf parsley (or dill)
1 star anise
1 glass of white dry wine
10-15 threads of saffron
1 lemon, juice and zest
salt
pepper
Method:
In a pot warm the olive oil on medium-high heat and sauté the finely chopped celery, the finely chopped carrot, the onion, the green part of the leek and the roughly chopped fennel bulb for 5 minutes until they start getting soft.
Add in the pot the bones and the head of the cod, the tomato, the garlic, the bay leaves, the peppercorns, the parsley (or the dill), the star anise and stir. Pour over with the wine and when the alcohol evaporates add 1½ litre of water. When the ingredients come to the boil take the froth off the surface using a slotted spoon.
Turn the heat to medium and cook for 40 minutes. Strain the broth into another (larger) pot and add the potato, the rest of the leek, the rest of the fennel, the rest of the celery and the rest of the carrots. Season with salt and pepper, add the saffron threads, turn the heat to medium-low and simmer the soup until the vegetables are soft.
Then add the juice and the zest of the lemon, plenty of pepper and the cod fillets. Cover the pot with the lid, turn off the heat and leave the food on for 10 minutes before you take away and serve.
Amateur Cook Professional Eater
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