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).
- 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
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.
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.
Cut the cod into 1 inch pieces, add to the soup and cook, uncovered, for 5 minutes or until fish is cooked.
Serve with a sprinkle of chopped basil and season with pepper. Serve immediately.