Atlantic Cod and Tomato Soup

Plated Atlantic Cod and Tomato soup with rye bread


White wine (or substitute with an additional cup of broth if preferred)
2 cups (500 ml)
Olive oil
3 tbsp (45 ml)
Garlic, minced
2 cloves
Celery, chopped
½ cup (125 ml)
Onions, chopped
½ cup (125 ml)
Carrots, chopped
½ cup (125 ml)
Chicken or veg broth
1 cup (250 ml)
Diced tomatoes
1 28oz can
Fennel, thinly sliced
½ cup (125 ml)
Kale, thinly sliced
½ cup (125 ml)
Atlantic Cod (or other whitefish)
1.5 lbs
Zucchini, diced
½ cup (125 ml)
Salt and pepper, to taste
Mixed herbs, basil, parsley, cilantro (or your favourites)
¼ cup (60 ml)
Fennel sprigs
4 slices


  1. Reduce your white wine to ½ the volume and lay it aside.
  2. Sautee your onions, garlic, celery and carrots in olive oil until lightly browned. Add a little salt and pepper.
  3. When the vegetables have reached the desired tenderness (several minutes), add in chicken broth and white wine reduction (or 1 cup of broth of choice), canned diced tomatoes, fennel, and kale, and bring up to a boil.
  4. As soon as it comes to a boil, turn down the heat so it is at a low simmer. Add your fish in a single layer along with the zucchini on top of your soup but don't mix it in. Let it come to a boil again and turn it off, cover it and remove the pot from the heat.
  5. To serve, ladle into your bowl, top with fresh herbs, a good squeeze of lemon and fresh cracked pepper.

Recipe created by Chef Lori McCarthy

Substitutions: Flounder/sole, haddock, hake, and redfish would also taste great in this soup.

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