Fish Soup

When you visit the fresh fish market or the fish market in your local grocery store you may find both Atlantic and Pacific cod. Atlantic cod is slightly sweet and Pacific cod is a bit more savory in flavor. Both are delicious and are culinary favorites around the globe. Sometimes you will find “Captain’s Cut.” This is simply the loin which is the thick, meaty part of the fish fillet. I like to purchase the entire fillet, use the loin for baked cod and the thinner tail pieces for fish soup or chowder.

This recipe yields two hearty bowls of cod soup. Ideally, this soup will be prepared using the “tails” of the cod left over from the roasted cod recipe where I only used the loin. I like Kitchen Basics fish stock. This box contains 32 fluid ounces or four cups of stock. Make the soup while your cod is roasting! Eat the soup the next day for lunch.

One cup of Kitchen Basics Seafood Stock has 460 mg of sodium. In this recipe each serving will be about 1 1/2 cups of stock. The American Heart Association recommends no more than 2300 mg of sodium per day for a healthy diet. Keep this in mind before you season the soup with extra salt. Taste first then season after.

Another Galley Cooking tip! It is unnecessary to buy a full bag of carrots or celery to make the soup. Instead buy the vegetables individually. If I buy bags of carrots and celery inevitably I end up with rubberly or spoiled vegetables because I forget they are buried in the vegetable drawer of my frig.


  • 1/2 pound fresh cod fish

  • 3 stalks celery, chopped

  • 2 carrots, chopped

  • 3 cups seafood stock

  • 1 tablespoon olive oil

  • 1 tablespoon chopped parsley


  • Add olive oil, celery and carrots to a saucepan large enough to hold all ingredients when brought to a slow boil. Saute until just soft.
  • Add seafood stock to the saucepan containing the celery and carrots
  • Slice the cod into bite size pieces. As it cooks it will begin to flake so you don’t need to worry too much about the size of the slices.
  • Bring the ingredients to a slow boil and then reduce the heat.
  • Add the chopped parsley.
  • Just as the cod begins to flake, the soup is done.
  • Salt and pepper to taste.