Silky blended fish soup topped with pickled red onion and chives — a surprisingly elegant way to serve cod on a weeknight.
Cut the cod into large chunks and place them on a baking tray lined with baking paper. Drizzle with olive oil and season well with salt and pepper. Set aside — don't bake yet, wait until the soup is ready.
Roughly chop the onion and cut the broccoli into small florets. Trim off the toughest part of the stalk and cut the rest into pieces.
Melt the margarine in a pot over medium heat. Fry the onion until soft and translucent, then add the broccoli florets and stalk pieces and fry for another couple of minutes.
Pour in the fish stock and bring to a boil. Lower the heat and let it simmer for 3–4 minutes until the broccoli is tender. Add the peas and cream and bring back to a boil.
While the soup is going, halve the red onion and slice it thinly. Mix together the vinegar, sugar, and water, then toss the onion in and let it sit until you're ready to serve.
Put the cod in the middle of the oven at 200 °C and bake for 5–7 minutes, until cooked through — press a piece with your finger, and when it flakes, it's done.
Blend the soup smooth with a stick blender or in a blender. If it's too thick, loosen it with a bit more stock. Bring back to a boil and season with salt and pepper.
Divide the cod pieces into deep bowls and pour the soup gently around them. Top with the pickled red onion and chopped chives, drizzle over a few drops of olive oil, and serve.
No children added
Store the soup and cod separately in the fridge, where they'll keep for up to 2 days. The soup freezes fine on its own, but don't freeze the cod, it goes watery when thawed. Reheat the soup gently on the stove over low heat, and warm the cod briefly in the oven at 150°C for a few minutes rather than microwaving it.
A slice of good crusty bread on the side is all you need. Something with a bit of chew to it, like sourdough or a seeded loaf, works well for scooping up the soup.
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