Korean Tomato and Cod Chowder
This thick soup is made with with cod (daegu) which is used in some Korean dishes. It's mild and healthy, and with plenty of tomato and cod, it's very good for your skin and re-hydrating the body!
- Cod (daegu/대구) or other white fish (200g)
- Olive oil (1 Tablespoon)
- Onion (1/2)
- Celery (1 stalk)
- Carrot (1/2)
- Potatoes (1/2)
- Canned whole tomatoes, drainedA (200g)
- Bay leaf (1)
- Water (450ml)
- Salt (a little)
- Pepper (a little)
Chop onions and carrots into small pieces.
Chop celery and potatoes.
Cut tomatoes and fish into bite-size pieces.
Heat olive oil in a pot, add onion and celery and cook over medium for 6-8 minutes until softened.
Add carrots, potatoes, bay leaf. Cook until starting to turn light brown, about another 5 minutes.
Add tomatoes and water to pot and cover with lid. Simmer for 7-9 minutes until vegetables are cooked.
Add fish to soup and recover with lid. Simmer for 3-4 minutes (Fish should flake easily). Adjust taste with salt and pepper.
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