Ingredients

  • 1/4 cup vegetable oil
  • 2 medium onions, chopped
  • 3 or 4 cloves of garlic, crushed
  • 1 stalk of celery
  • 2 green peppers, cut into chunks
  • 2 tsp. parsley
  • 2 tsp. oregano
  • 2 tsp. marjoram
  • 1 bay leaf
  • 4 tbsp. flour
  • 28 oz. can stewed tomatoes
  • 3 cups chicken stock
  • 1 1/2 lbs. cod, fresh or frozen
  • salt and pepper to taste

Directions

Heat the oil, add onion and garlic, celery and pepper and saute for 2 to 3 minutes. Add seasonings and flour and stir well. Add tomatoes and chicken stock (can use 3 bouillon cubes in 3 cups of boiling water). Add cod fillets cut in large cubes. Cover and gently simmer for about 15 minutes.



Print this recipe

Submitted 6/13/05.
Source: Marilyn Marsh, St. John's Nfld.
Submitted By: J T
rjb135@hotmail.com
Codfish Soup