Cod Vegetable Soup Recipe
Ingredients
| Celery | 1/2 Cup (16 tbs), sliced | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Butter/Margarine | 2 Tablespoon | |
| 3 cups Fish Stock or chicken broth | ||
| Zucchini | 1 Small, sliced | |
| Cabbage | 1 Cup (16 tbs), coarsely chopped | |
| 1 medium carrot, thinly sliced 1/2 cup) | ||
| Dried basil | 1/4 Teaspoon, crushed | |
| Dried thyme | 1/4 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
| Dried rosemary | 1/8 Teaspoon, crushed | |
| 1 pound skinless cod, croaker, or drum fillets Lemon wedges (optional) | ||
Directions
In a large saucepan cook the celery and onion in the butter or margarine till tender.
Stir in Fish Stock or chicken broth, zucchini, cabbage, carrot, basil, thyme, pepper, and rosemary.
Bring mixture to boiling, then reduce heat.
Cover and simmer for 5 to 8 minutes or till vegetables are nearly tender.
Meanwhile, measure thickness of fish.
Cut fish into 1-inch pieces.
Carefully add the fish to stock mixture.
Return just to boiling, then reduce heat.
Cover and simmer gently till fish is done (allow about 2 minutes per 1/2-inch thickness offish).
Stir in Fish Stock or chicken broth, zucchini, cabbage, carrot, basil, thyme, pepper, and rosemary.
Bring mixture to boiling, then reduce heat.
Cover and simmer for 5 to 8 minutes or till vegetables are nearly tender.
Meanwhile, measure thickness of fish.
Cut fish into 1-inch pieces.
Carefully add the fish to stock mixture.
Return just to boiling, then reduce heat.
Cover and simmer gently till fish is done (allow about 2 minutes per 1/2-inch thickness offish).
Chef
