Tomato and cod soup

Ingredients

• 1 kgAlaskan cod
• to tastecelery stalks
• 3carrots
• 2shallots
• 1leek
• to tastefresh parsley
• 3 tablespoons (about 45 ml)extra-virgin olive oil
• 1 kgpotatoes
• to tastefresh chilli
• to tastefine salt
• 50 gtomato purée
• 4cherry tomatoes
• 1baguette
• as neededwater

Instructions

1. 1

   Prepare the vegetables

   Slice the leek, halve the carrots lengthways and cut them into rounds, dice the potatoes, finely chop the celery and shallots, and halve the tomatoes.

2. 2

   Soften the base

   Heat the olive oil in a saucepan and gently fry the shallots, celery and carrots.

3. 3

   Add vegetables

   Add the tomatoes, potatoes and fresh chilli, then continue frying briefly.

4. 4

   Simmer the soup

   Stir in the tomato purée and add water. Cover and cook for 20 minutes.

5. 5

   Toast the bread

   Cut the baguette into slices and toast them in the oven or in a frying pan with a drizzle of oil to make croutons.

6. 6

   Cook the cod

   Add the cod to the vegetable soup and cook for 15 minutes.

7. 7

   Serve the soup

   Ladle the soup into bowls and serve with the bread croutons.

What is tomato and cod soup?

This is a hearty fish soup built from vegetables, tomato and chunks of mild white cod, finished with toasted baguette. Its ingredients recall the straightforward fish-and-vegetable soups found around Mediterranean cooking, though the recipe does not specify a particular regional tradition.

Here, potatoes make the broth substantial, while tomato purée deepens the flavour and cod cooks gently in the pot. Toasted bread gives the bowls a crisp contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 750 calories, 55g protein, 105g carbs, 14g fat.

Cod supplies most of the protein, while the potatoes and baguette contribute much of the carbohydrate. Olive oil provides most of the added fat; the vegetables and fish also contribute to the overall energy and nutrients. For a balanced plate, serve a bowl with a side salad and choose the amount of bread that suits your appetite.

Building the vegetable base

Aromatic base: frying the shallots, celery and carrots first gives the soup a savoury foundation. Keep the heat moderate so they soften without scorching.

Tomato and potatoes: adding these before the water gives them a brief chance to take on the oil and flavour. Cut the potatoes into evenly sized cubes so they cook at a similar pace.

Getting the broth right

Water level: the recipe does not give a volume, so add enough to cover the vegetables comfortably while leaving room for the fish. You can add a little more during cooking if the soup becomes thicker than you like.

Seasoning: salt and chilli are listed without quantities, so start sparingly and adjust the broth before serving. The tomato purée adds concentrated savouriness, so taste before adding more salt.

Cooking the cod gently

Fish pieces: add the cod after the vegetables have simmered for 20 minutes, as directed, so it does not spend the whole cooking time in the pot. Keep the soup at a gentle simmer during its 15-minute cooking period.

Doneness: the fish should be opaque and flake apart easily when pressed with a fork. Avoid vigorous boiling, which can break the pieces up and make the soup less distinct in texture.

Making crisp croutons

Bread slices: cut the baguette into slices that are easy to scoop up with the soup. Toast them in the oven or a frying pan with a little oil, as the method suggests.

Serving: add the croutons just before eating so they retain some crunch. If you prefer them to soften, place them in the bowl first and ladle the soup over them.

What to serve alongside

The soup and baguette make a filling meal on their own, with potatoes and cod providing plenty of substance. A simple green salad or lightly dressed leaves can add freshness without competing with the tomato broth.

Fresh parsley is listed among the ingredients but is not included in the written method. If using it, chop and scatter it over the bowls at the end.

Recipe notes & tips

• Cut the potatoes into similar-sized cubes so they cook evenly.
• Add water gradually if you want a thicker broth, since the recipe gives no exact amount.
• Keep the soup at a gentle simmer once the cod is in the pan.
• Taste the broth after the tomato purée has been stirred in, then adjust the salt and chilli.
• Toast the baguette close to serving time for the best crunch.
• Chop the parsley and use it as a fresh finishing touch if desired.

Variations

• Herb finish: scatter chopped parsley over the bowls just before serving.
• More heat: add extra fresh chilli to the vegetable base.
• Thicker broth: mash a few cooked potato cubes into the soup before adding the cod.
• Crisp croutons: toast the baguette slices until golden on both sides.
• Extra vegetables: add more celery or carrot while keeping the same cooking sequence.

Common mistakes to avoid

• Boiling hard: the cod can break apart; keep the soup at a gentle simmer.
• Uneven potato cubes: some pieces may stay firm while others soften; cut them to a similar size.
• Adding too much water at once: the broth can turn thin; pour it in gradually and check the consistency.
• Over-toasting the croutons: they can become too hard; watch them closely in the oven or pan.
• Seasoning too early: the broth may need adjustment after the tomato purée cooks; taste before serving.

How to store

Store cooled soup in an airtight container in the fridge for up to 2 days. Reheat gently in a saucepan until piping hot, taking care not to boil it hard; store the croutons separately and toast them again before serving.

Frequently asked questions