An Easy Creamy Cod Soup for Spring

It’s a fish soup that is creamy but not overly rich nor fishy, and chock-full of vegetables …asparagus, peas, and fennel. Fresh dill and lemon add herby and bright citrusy notes respectively. Wild Alaska Pacific Cod is a wonderful fish for light soups and stews as it is slightly sweet and has a mild clean taste with a lean flaky texture.

♥ Extending a heartfelt thank you to the small-boat Alaskan fishermen aboard F/V Fortune who responsibly harvested the pristine fish used in this recipe.

Easy Creamy Cod Soup Recipe

Ingredients:

10 – 12 oz. wild alaska pacific cod, cut into bite -sized pieces
2 T. olive oil, plus more for drizzle
95 g fennel bulb, sliced thin (about half bulb)
1 T. flour
1/2 c. dry vermouth
8 oz. bottled clam juice
150 g thin asparagus, about 1/2 bunch, cut into 1 inch pieces with tips reserved
3/8 c. cream
1 c. frozen peas
1 T. cornstarch dissolved in 1 T. cold water
sea salt and fresh ground pepper
fresh dill
lemon

Method:

Have everything ready to go, as the cooking progresses quickly.

Heat olive oil in a medium-sized heavy bottomed pot over medium heat. Add fennel and cook until soft, stirring frequently, about 5 minutes.

Sprinkle flour over fennel. Stir and cook for one minute. Add vermouth, stir and cook for another minute.

Add clam juice plus one cup of water and asparagus minus the tips. Cook for 5 minutes.

Add cream and peas, cook for 2 minutes. Finally add fish and asparagus tips and cook for 3 additional minutes. Add cornstarch slurry. Stir gently until slightly thickened, about 2 minutes. Remove from heat.

Season with sea salt and fresh ground pepper.

Recipe inspired by Sea to Table.

To Plate:

Ladle hot soup into warm shallow bowls. Garnish with a squeeze of lemon juice, lemon wedge, drizzle of olive oil, a few more grinds of pepper, and dill sprigs.