I. Love. Chunky. Soup. Don’t give me that creamy, brothy nonsense. I want to be able to chew my soup. Now that I think about it, maybe I don’t like soup. Maybe I just like really moist entrees. Anyway, I love this recipe because it is full of all kinds of chunky magic, like pieces of fish and hunks of zucchini, all in a basil, spinach base.
I don’t think there’s enough fish soup out there. Sure, you get shrimp in lots of Asian soups, but how often do you get to chow on salmon and cod in soup? Not often enough is the answer.
This is fairly quick to make and totally straightforward.
Cod Soup Recipe
- 1 pound cod fillet, skin removed
- 1/3 cup seas salt
- 6 large zucchini, cut and seeded
- 1/2 cup olive oil
- 3/4 cup chicken stock
- 1 bunch basil leaves
- 1 bunch spinach
- 4 tablespoons butter
- 1 head romaine
- 1 tbsp thyme
- 5 tbsp sour cream
- 1 small zucchini cut
Salt cod and cure for 30 minutes in fridge. Rinse, pat dry. Heat zucchini in oil and cook until translucent. Add chicken stock and boil off. Add basil and spinach. Blend. Salt and pepper to taste.
Cook salmon in oil. Rest, Cook lettuce in butter, add water, stir in thyme. Add more salt and pepper if it needs some extra love. Serve with dollop of sour cream, pickled cucumber, and fresh zucchini.
You can totally leave out the toppings if you prefer a less chunky soup – I mean, no judgement if that’s your thing. You can also leave the fish if you’re not feeling it. The base is utterly incredible all on its own.