← All recipes

🍽️ Creamy Cod and Corn Soup

433 kcal · 30 min · 4 servings

Ingredients

• 3 cod fillets (smoked)
• 200 g corn kernels (from the jar)
• 2 red bell peppers
• 1 green bell pepper
• 1 white onion
• 3 larger potatoes (waxy variety)
• 100 ml white wine
• 700 ml fish stock
• 3 tbsp chopped parsley
• 150 g crème fraîche
• salt
• pepper (from the mill)
• butter
• 1 red chili pepper (seeded and cut into thin strips)
• paprika powder

Instructions

1. 1. Cut the cod fillets into small bite-sized pieces.
2. 2. Wash the bell peppers thoroughly.
3. 3. Halve the bell peppers and remove the seeds.
4. 4. Dice the bell pepper flesh into small cubes.
5. 5. Drain the corn well in a sieve.
6. 6. Peel the onion.
7. 7. Chop the onion very finely.
8. 8. Peel the potatoes.
9. 9. Cut the potatoes into small cubes.
10. 10. Heat one tablespoon of butter in a pot.
11. 11. Sauté the onions in the butter until they are soft and translucent.
12. 12. Add the diced bell pepper, the hot chili pepper, and the potato cubes to the pot.
13. 13. Sauté the vegetables over medium heat for about 5 minutes, stirring constantly.
14. 14. Deglaze the mixture with white wine.
15. 15. Let the alcohol evaporate briefly.
16. 16. Pour in the fish stock.
17. 17. Bring the mixture to a boil.
18. 18. Reduce the heat and let the soup simmer until the potatoes are tender.
19. 19. Stir in the crème fraîche.
20. 20. Add the fish pieces and the corn to the soup.
21. 21. Let the soup sit for 1 to 2 minutes over very low heat.
22. 22. Season the soup with salt and pepper to taste.

Nutrition per serving

• kcal: 433
• Protein: 37 g · Fett/Fat: 16 g · Carbs: 27 g