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Romige kabeljauwsoep (creamy cod soup)

Most Dutch enjoy cod as a main course, but did you know that you can also use it to prepare a delicious fish soup?


4 cod fillets
200 g of prawns
1 pack of Honig cream of tomato soup
1 jar of fish stock
1 fish stock cube
5 tbsp. of crème fraiche
A splash of white wine
Salt and pepper

Dutch recipe for kabeljauwsoep


Sprinkle your cod fillets with a little salt and pepper and then cook them, along with the prawns, in a large soup pan containing ½ litre of water and the fish stock cube, until tender. Now remove the fish and prawns from the pan and strain the broth. Next stir in the cream of tomato soup, the fish stock and the wine and top with enough water for approx. 1.5 litres of soup. Cook the soup for 10 minutes and once ready, stir in the crème fraiche. Finally divide the cod fillets and prawns between 4 soup bowls, ladle over the soup and garnish with fresh parsley.

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