Gentle Cod Soup for Toddlers
A light white fish soup with potato, carrot, and dill. The cod is soft and tender, and the soup is thin and not too hot.
- Time
- 30 min
- Serving
- 137 kcal
- Ingredients
- ≈ $1.07
- Protein
- 11 g
Ingredients
- 1 Cod filletpack 600 g ≈ $9.00 50 g
- 2 Potatoes≈ $2.18 per kg 80 g
- 3 Carrots≈ $1.50 per kg 20 g
- 4 Onions≈ $1.60 per kg 10 g
- 5 Dillpack 50 g ≈ $1.80 2 g
- 6 Butterpack 180 g ≈ $1.57 3 g
- 7 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Peel the potato2 and carrot3 and cut into small cubes of about 1 cm. Chop the onion4 very finely.
Pour 250 ml of water into a pot and bring to a boil. Add the vegetables and cook for 12–15 minutes, until the potato2 is soft.
Cut the cod1 fillet into 2–3 cm pieces, add to the soup, and simmer over low heat for 6–7 minutes, until the fish turns white and begins to flake.
Lift the fish out with a slotted spoon, flake it into small pieces with a fork, and check carefully with your fingers for any bones.
Return the fish to the soup, add salt, butter6, and finely chopped dill5, and heat through for 1 minute.
Let a portion cool until warm, lightly mash the potato2 with a fork if needed, and serve.
Tips
- Why it works
- Take the fish out and flake it with a fork. Cod fillet can hide thin bones that you cannot see in the broth, but you can find them with your fingers along the fibers.
- Substitutions
- Swap the cod for hake or pollock, 50 g, with the same cooking time. Replace part of the potato with zucchini, 30 g, and the soup will be lighter.
- Common mistakes
- The fish turns rubbery and dry if you cook it longer than 7 minutes. Cooked cod is white and opaque, and it flakes when pressed with a fork.
- Storing and reheating
- Eat on the day you make it or the next day, 1 day in the fridge at most. Reheat only once until hot, then cool to warm.
- Serve with
- Serve as lunch with a piece of soft bread, and place the fish on top separately so your little one can scoop it with a spoon.
In short
- A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.
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