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Tomato-Based Fish Soup with Wild Icelandic Cod

Ever tried tomato soup with Icelandic cod? It’s one of those meals that fits either a warm spring day or a crisp winter evening. Have a go and tell us what you think (and what the weather’s like when you try it – us Icelandic folk are a bit obsessed with weather).

Watch the video above with a recipe of a tasty tomato-based fish soup.


  • 1 tbsp extra virgin olive oil
  • 1 large onion, halved, finely chopped
  • 1 red bell pepper, halved, deseeded, finely chopped
  • 3 garlic cloves, crushed
  • 14 oz can diced tomatoes
  • 1½ cups fish stock
  • Pinch of saffron
  • 1 dried bay leaf
  • 2 strips two-inch lemon rinds
  • 2 lb skinless wild, Icelandic cod fillets
  • ½cup fresh basil, finely chopped
  • Freshly ground black pepper


Step 1
Heat the olive oil in a large saucepan over medium heat. Add the onion and bell pepper and cook, stirring for 10 minutes or until onion softens slightly. Add the garlic and cook, stirring intermittently, for 1 minute or until aromatic.

Step 2
Add the tomato, fish stock, saffron, bay leaf and lemon rinds. Bring to boil. Reduce heat to low and simmer, covered, for 15 minutes or until soup thickens slightly.

Step 3
Cut the cod into 1 inch pieces, add to the soup and cook, uncovered, for 5 minutes or until fish is cooked.

Step 4
Serve with a sprinkle of chopped basil and season with pepper. Serve immediately.