Cod Soup with Fresh Cranberry Beans

Name: Cod Soup with Fresh Cranberry Beans
Yield: Makes 10 cups (2.5 l); 5 to 6 main-course servings
Ingredients: 1 small bunch dill, fronds only, finely chopped; 5 cups (1.25 l) Basic Fish Stock; 1 pound (450 g) very small firm potatoes, cut in half; 2 medium shallots, very finely chopped; 1¾ pounds (790 g) fresh cranberry beans, shelled; or 1 medium hothouse cucumber, peeled and cut across into ½-inch (1-cm) slices; ½ pound (225 g) peas in the pod, shelled (scant ½ cup); Four 7- ounce (210- g) cod fillets, pin bones removed; Kosher salt, to taste; 1 cup (250 ml) dry white wine

Preparation info

Makes 10 cups 2.5 l ) ;
5 to 6
main-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This is one of my oddities, an end-of-summer cod soup that is quickly made using either cranberry beans or cucumber. It does require fish stock. Run to the freezer.

Ingredients

5 cups (1.25 l) Basic Fish Stock
1 cup (250<

Fish course
Pescatarian
Gluten-free
Soup
Summer

Method

In a medium saucepan, bring the stock and wine to a boil. Stir in the potatoes, shallots, and, if using, the beans. Return to a boil. Lower the heat and simmer for 8 minutes. If using the cucumber, stir it in now. Simmer for 5 minutes. Stir in the peas and simmer for 2 minutes.

Add the fish. Return to a boil. Lower the heat and simmer for 6 minutes, or until just cooked. Stir in the dil