Cod Recipes

Creamy Smoked Cod Soup recipe

This is a wonderful soup that really showcases the flavour of smoked cod. Substitute for more plain cod if youíre not a fan of the smoky flavour. This recipe does take longer than a traditional soup but the delicate flavour the stages produce is well worth it.


450g plain cod, skinless and boneless
225g smoked cod, skinless and boneless
450g parsnips
225g potatoes
Bunch of spring onions, chopped
250ml milk
250ml single cream
Salt and pepper
Handful of thyme, leaves picked
50g butter
Zest and juice of one lemon


  1. Cover the cod and smoked cod in a large saucepan with cold water, the sprigs of thyme and the juice and zest of the lemon.

  2. Poach the cod for ten minutes and then remove it from the liquid. Set to one side. Break the cod into bite-sized pieces.

  3. Donít throw away the poaching liquid Ė set it aside into a jug. Whilst the cod is cooking, peel and chop the parsnips and potatoes into bite-sized chunks.

  4. Melt half of the butter in a large frying pan and add the spring onions. Cook them for about five minutes before adding the potato and parsnip and cook for a further five minutes. Cover with the poaching liquid and cook for fifteen minutes.

  5. Heat the milk and cream together in a separate saucepan and then stir it into the vegetable and poaching liquid mixture.

  6. Cook for a couple of minutes but donít let the mixture boil.

  7. Add the cod pieces and allow them to warm through. Season the soup well.

  8. Stir the rest of the butter into the soup until melted and then decant into soup bowls to serve.

Author: Laura Young.

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450gabout 16 oz (15.87285 oz based on 0.035273 ounces in a gram)
225gabout 8 oz (7.936425 oz based on 0.035273 ounces in a gram)
250mlabout 1 cup (1.0567 cups based on 236.59 mililitres in a US cup)
50gabout 2 oz (1.76365 oz based on 0.035273 ounces in a gram)


Published: February 3, 2011
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Published by Starsol