Norwegian cod in tomato soup

Norwegian cod in tomato soup

Difficulty Medium
Give your rating 1 5 4.4


Number of servings


  • Heat the olive oil in a heavy-based pan.

  • Add the onions, celery and some seasoning, and cook, stirring, over a medium heat for 6–8 minutes to soften.

  • Add the carrots, potatoes, yellow pepper and herbs, and sauté for 5 minutes until the vegetables are lightly golden.

  • Add the tomatoes to the pan and pour in the stock. Cover and simmer for about 7–9 minutes until the vegetables are tender.

  • Now tip in the green beans and courgettes, give the mixture a stir and simmer for another 3 minutes. Check the seasoning, adding a few dashes of Tabasco to spice up the chowder if you like.

  • Lightly season the Norwegian cod fillets and lay them on the vegetables in the pan.

  • Cover the pan again and simmer for 3–4 minutes until the fish is opaque and just cooked through.

  • Using a spoon, gently break the fish into large flakes. Ladle the hot soup into warm bowls and scatter a handful of chopped parsley to serve.