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Cod Soup with Cilantro, Garlic and Croutons

Cod Soup with Cilantro, Garlic and Croutons

By Rose HattabaughOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

We got the idea for this simple one-pot meal from the Portuguese bread soup called açorda. Whereas eggs lend açorda substance and richness, this version gets heft from chunks of tender, buttery cod fillets. Bottled clam juice supplies the broth with a briny-sweet flavor. You’ll need a large bunch of cilantro for this recipe; before tossing it into the blender, trim off and discard the bottoms of the stems, then wash and dry the bunch, picking out any damaged sprigs.

Ingredients
  • 1

    bunch (4 ounces) cilantro

  • 4

    medium garlic cloves, smashed and peeled

  • 6

    tablespoons extra-virgin olive oil, divided

  • Kosher salt and ground black pepper

  • 6

    ounces crusty bread, sliced ½ inch thick and torn into bite-size pieces (about 4 cups)

  • 2

    8-ounce bottles clam juice

  • ½

    teaspoon red pepper flakes

  • 1

    pound skinless cod fillets, cut into 1½- to 2-inch chunks

In a blender, puree the cilantro, garlic, 4 tablespoons oil, ¼ cup water, 2 teaspoons salt and ½ teaspoon pepper. In a medium bowl, toss the bread with the remaining 2 tablespoons oil. In a large pot, toast the bread, stirring, until golden. Return the bread to the bowl and toss with 2 tablespoons of cilantro puree. In the pot, stir 2 cups water, the clam juice, pepper flakes and remaining cilantro puree. Simmer, add the cod and cook, uncovered, until the fish flakes easily. Season with salt and pepper. Serve topped with the croutons.

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