Enjoy a cozy bowl of Pacific Cod Creamy Potato and Soy Soup, where tender Alaska Pacific Cod meets creamy potatoes in a delicate broth. This recipe offers a comforting blend of ocean freshness and earthy flavors.
Ingredients
- 8.5 oz Pacific Cod, raw
- 2 Potatoes- medium sized
- 3.5 fl oz Japanese soup stock (bonito, kelp, or flying fish broth)
- 10 fl oz Soy Milk
- 1/3-1/2 teaspoon Salt
- 2 Dashes of White Pepper
- Olive Oil- to taste
- Black Pepper- to taste
Instructions
- Begin by grilling the Alaska Pacific Cod. Once grilled, carefully remove any bones and skin, then set the fish aside.
- Proceed to boil the potatoes until they become soft.
- In a large pot, combine the soft potatoes, shredded Pacific Cod, your choice of Japanese soup stock, and soy milk. Blend these ingredients using a hand mixer.
- Place the pot over medium heat. As the mixture cooks, season with salt and white pepper according to your preference.
- Once cooked, serve the soup in individual bowls. Garnish each serving with a dash of olive oil and black pepper, adjusting the quantity to suit your taste.
- Enjoy your elegant Pacific Cod and Potato Soup!
