Cod Soup with Bacon

The hearty cod soup with bacon is the ideal autumn dish. When it rains and storms outside on Hiddensee, vacationers and locals like to warm up again with a plate of cod soup.

Dice the bacon and fry it with onion rings and garlic. Fillet the cod, cut off the fillets. Make the head and the middle bone light in about 20 min., then pour the broth through a sieve to the sautéed bacon form. Cut the vegetables and add them to the soup with the finely sliced potatoes and Italian herbs, season with salt and pepper as needed and simmer gently for about 20 minutes. Add the fish fillet and simmer briefly. Serve with lemon slices and fresh parsley.

Tip:

– The soup can be prepared seasonally or according to taste with other vegetables, such as zucchini, beans or peppers.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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