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Smoked Cod Soup
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Description
I could swim in fish soup. HA! Get it? Swim? Fish?
Hello?
Ingredients
- 3 Tablespoons Extra Virgin Olive Oil
- 4 cloves Garlic, Minced
- 2 Tablespoons Smoked Paprika
- 1 can (15 Oz. Can) Chickpeas, Drained And Rinsed
- ¼ cups Vermouth
- 2 cups Chicken Stock
- 1 can (28 Oz. Can) Whole Peeled Tomatoes
- 2 cups Spinach
- ½ cups Green Beans
- ½ cups Peas
- 1 pound Cod, Cut Into Bite-sized Chunks
- 1 teaspoon Coarse Salt
- ½ teaspoons Freshly Ground Pepper
- ¼ cups Fresh Parsley
Preparation
Heat the oil in a large saucepan. Add the garlic and bloom for 30 seconds. Add the paprika and stir to combine, 20 more seconds. Toss in the chickpeas and stir. Add the vermouth and let sizzle for a second. Add the stock and tomatoes. Bring to a boil, reduce heat and simmer 20 minutes. Stir in the spinach, green beans and peas. Simmer 5 more minutes. Finally, add the cod and cook until it becomes opaque, about 2 minutes. Season with salt and pepper. Serve with fresh parsley!
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