Summary: Few things in the kitchen possess the comforting power of a good cod soup. It's the dish you crave when it's cold, when you're tired, or when you simply need that culinary embrace that only a well-made broth with quality fish can provide. Cod and vegetable soup combines the deep flavor of cured cod with the freshness of seasonal vegetables, creating a nutritious, light, and nuanced dish.
If you're looking for gourmet quality Bacalalo cod, we ship it refrigerated all over Spain in 24-48 hours.
Unlike stews and thick soups, cod soup is a more liquid and lighter dish, where the broth is as much the star as the solids. A good cod broth has a complexity of flavor difficult to achieve with other fish: slightly salty, with deep sea notes, and that natural gelatin from the cod that gives it body and richness without the need for any thickener.
At Bacalalo, we have been selecting the best Gadus morhua cod from Iceland and Norway at the Mercat del Ninot in Barcelona since 1990. For cod soup, the bones and skin of the cod are luxury ingredients for making the stock: if you have access to them when you buy the cod, do not discard them. We will show you how to make the best cod and vegetable soup, with the broth made from scratch and all the tricks to give it that character that sets it apart from an instant soup.
Ingredients for 4-6 people
For the cod broth (if making from scratch):- 300 g cod bones and skin (ask for them at the fishmonger's)
- Alternatively: hake heads or white fish trimmings
- 1 onion
- 2 carrots
- 1 leek
- 1 celery stalk
- 1 bay leaf
- Black peppercorns
- 1.5 liters cold water
- 500 g desalted cod loins or flakes
- 1.2 liters cod broth (or quality fish stock)
- 2 medium potatoes
- 2 carrots
- 2 leeks (white part)
- 1 medium onion
- 2 ripe tomatoes (or 200 g crushed tomatoes)
- 3 cloves garlic
- 1 medium red bell pepper
- 100 g green beans or peas (optional)
- 4 tablespoons extra virgin olive oil
- Sweet paprika (1 teaspoon)
- Bay leaf, fresh parsley
- Salt and pepper (to taste, sparingly)
- Toasted bread or croutons for serving
Step-by-Step Preparation
Step 1: Make the Cod Broth
If you have cod bones and skin, homemade broth greatly enhances the soup. Place the bones and skin in a pot with cold water, onion, carrots, leek, celery, bay leaf, and peppercorns. Bring to a boil, skim off any foam, and simmer gently for 30 minutes. Strain and set aside.
If you don't have cod bones, use a quality fish stock (from the market or a good canned one). Do not use bouillon cubes: the artificial flavor is very noticeable in such a simple soup.
Step 2: Desalt the Cod
If the cod is salted, desalt it for 36-48 hours in cold water, changing the water every 8-12 hours in the refrigerator. For the soup, flakes are perfect. If using loins, cut them into bite-sized pieces after desalting.
Bacalalo's desalted cod loins and flakes are already ready to add directly to the soup.
Step 3: Base Soffritto
In a large pot, heat the oil over medium heat. Sauté the finely chopped onion for 8 minutes until translucent. Add the minced garlic and red bell pepper cut into thin strips, sauté for another 5 minutes. Incorporate the grated or crushed tomatoes and paprika, and cook the soffritto for 10 minutes until concentrated.
Step 4: Add the Vegetables
Add the peeled and diced potatoes, sliced carrots, and sliced leeks to the soffritto. Stir to coat them in the soffritto for 2 minutes. Pour in the hot cod broth. Add the bay leaf. Bring to a boil and cook over medium heat for 15-18 minutes, until the vegetables are tender but not mushy.
If using green beans or peas, add them during the last 8 minutes of vegetable cooking.
Step 5: Add the Cod
When the vegetables are done, add the cod. If using flakes, 8-10 minutes over very low heat is sufficient. If using loin pieces, 12-15 minutes. The soup should not boil vigorously with the cod in it: a gentle simmer that barely stirs the surface is ideal.
The cod adds its flavor to the broth during these last few minutes, giving it that definitive marine character.
Step 6: Adjust Seasoning and Serve
Taste the broth and adjust salt (carefully: the cod will have salted the broth). Remove the bay leaf. If the broth seems too light, you can add a tablespoon of tomato paste for concentration.
Serve the soup in deep bowls, with the cod and vegetables well distributed, a drizzle of raw extra virgin olive oil on top, and fresh chopped parsley. Accompany with toasted bread or croutons.
Expert Tips
Homemade bone broth makes all the difference. When buying cod, always ask for the bones and skin (they are given free at any fishmonger's). With 30 minutes of cooking, you will have the most flavorful broth for your soup, incomparable to any bottled broth.
Do not boil the cod. Cod soup should have the cod cooked perfectly, with its recognizable flakes. If the soup boils vigorously with the cod in it, the fish will disintegrate and give a "stringy soup" texture. Always use low heat.
Raw oil at the end is essential. A drizzle of quality extra virgin olive oil added to the bowl before serving completely changes the perception of the dish: it rounds out the flavor, provides richness, and binds all the flavors together.
Vegetables should be al dente. Cod and vegetable soup is not a puree or a stew: the vegetables should remain recognizable, with some texture. Overcooking them will cause them to fall apart and the broth will become cloudy and starchy.
Garlic bread croutons. For a special touch, prepare diced bread croutons, toasted in the oven at 180°C with olive oil and garlic powder for 10 minutes. Added just before serving, they provide a crunchy texture that perfectly contrasts with the soup's smoothness.
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Refrigerated shipping 24-48h throughout the Peninsula
Recipe Variations
Portuguese Cod Soup (Açorda de bacalhau). The Portuguese version adds crumbled bread to the broth to thicken it, crushed raw garlic, fresh cilantro, and a poached egg on top. It's heartier but extraordinarily flavorful.
Cod Noodle Soup. Add 80 g of thin noodles or vermicelli during the last 5-7 minutes of cooking. The noodle version is especially popular on the Spanish Mediterranean coast.
Cod and Rice Soup. Replace the potatoes with 60 g of short-grain rice per person, added during the last 18 minutes of cooking. The rice slightly thickens the broth and makes the soup more flavorful.
What to Serve With
- Toasted rustic bread with olive oil and tomato
- Garlic bread croutons
- Light and fresh white wine: Verdejo, young Viura
- Also pairs well with natural Asturian cider
- Sparkling water if you prefer a non-alcoholic drink
- As a first course: followed by a light meat or vegetable dish
Why Cod Quality Matters
In cod soup, the flavor of the broth directly depends on the quality of the cod. First-quality cod, Gadus morhua from cold northern waters, provides a natural gelatin and a marine flavor that enriches the broth in a way that no second-rate cod can replicate. The difference between a cod soup made with mediocre cod and one made with Bacalalo's Gadus morhua is not subtle: it is the difference between an acceptable soup and a memorable soup.
At Bacalalo, we have been selecting each piece with the same rigor since 1990 at the Mercat del Ninot in Barcelona. Our desalted cod is the perfect base for this soup. And if you visit us in person, we can also provide you with the bones and skin to make the richest broth you have ever tasted.
Frequently Asked Questions about Cod Soup
How much cod is needed per person in the soup?
As a first course, 80-100 g of desalted cod per person is sufficient, as it shares the spotlight with the broth and vegetables. As a main course, calculate 150-180 g per person.
Can I use smoked cod for the soup?
Smoked cod has a very different flavor (more intense and with smoky notes) that can be overpowering in a delicate soup. If you use it, reduce the quantity by half and mix with unsmoked cod.
How long does cod soup last in the refrigerator?
Well covered in the refrigerator, 2-3 days. Cod soup tends to thicken as it cools because the potato starch is released. When reheating, add a little water or broth to restore consistency.
Can cod soup be frozen?
Soup without potatoes freezes well (potatoes change texture when frozen). If you know you're going to freeze, either don't add potatoes or add fresh potatoes when reheating. Cod frozen in soup changes texture slightly but the flavor is preserved.
Is cod soup better with or without tomato?
Tomato adds color, acidity, and depth of flavor to the broth. The version without tomato is milder and clearer, perfect for days when you're looking for something very light. The version with tomato has more body and is more flavorful. Both are valid depending on the occasion.
How do I prevent the broth from becoming cloudy?
The broth becomes cloudy when it boils too vigorously or when the cod disintegrates. To avoid this: always simmer gently, never boil rapidly; add the cod only at the end; and skim off any foam at the beginning of cooking the base broth.
Can cod soup be made without making the broth?
Yes, by using a quality fish stock. Avoid bouillon cubes that give an artificial flavor. If using packaged broth, choose a reputable brand of white fish stock.
What vegetables go best in cod soup?
Potato, carrot, and leek are the classic trio that works best. Turnips, celery, peas, and green beans are also excellent. Avoid very strong-flavored vegetables (cabbage, cauliflower) that can overpower the delicate flavor of the cod.
How many calories does cod soup have?
It is one of the lightest and most nutritious soups: approximately 220-280 kcal per generous serving, depending on the amount of oil and cod. High in protein, B vitamins, and minerals, with a low content of saturated fats.
Can cod soup be made in a Thermomix?
Yes, although the result is not identical to conventional cooking. The cod may have a more uniform texture and fewer pronounced flakes. If you make it in a Thermomix, add the cod in the last 8-10 minutes at minimum speed and 90°C.
Why does cod soup taste different if it's made with supermarket cod versus cod from a specialized fishmonger?
The quality and curing process of the cod are radically different. Supermarket cod is usually from species other than Gadus morhua, with less curing time and additives that affect flavor and texture. Cod from a specialized fishmonger like Bacalalo has a deeper flavor, a firmer texture, and that natural gelatin that enriches the broth.
Which aromatic herb goes best in cod soup?
Fresh parsley is the classic and undisputed complement. Bay leaf during cooking provides a discreet aromatic background. Chopped chives served at the end add a fresh note. Avoid very intense herbs like rosemary or sage, as they overpower the cod's flavor.
🛒 Products mentioned in this article
⭐ 4.9/5 · Chilled delivery 24-48h · Since 1990 at Mercat del Ninot
Conclusion
Cod and vegetable soup is a dish that has it all: it's comforting, nutritious, light, and full of flavor when made with good broth and quality cod. It's the perfect dish for cold winter days, for when you need something nourishing without being heavy, and to remember that the most traditional Spanish cuisine holds extraordinary gastronomic wisdom.
Prepare it with the cod we select at Mercat del Ninot in Barcelona. At Bacalalo you'll find the Gadus morhua that gives character to the broth and texture to every spoonful. Since 1990, we have been the benchmark for quality cod in Barcelona, because we believe that a good soup deserves the best cod.
