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Ingredients
  • Vegetables For Sauteing: onions, carrots, celery, garlic, bell pepper, jalapeno pepper, tomato.
  • butter or oil - to saute the vegetables.
  • salt, pepper - to taste
  • subheading: tomato paste:
  • The tomato paste doesn’t really make the soup taste too “tomatoey”, but instead helps to balance out the flavors of the broth in this soup. I think it’s the perfect touch of acidity, but you can choose to omit the tomato paste if you prefer.
  • subheading: bay leaves:
  • subheading: water or vegetable broth:
  • potatoes - any potatoes will work in this recipe.
  • cod - fresh or frozen
  • heavy cream, optional
  • fresh herbs (dill, green onions, parsley, etc)
  • Fresh herbs make such a big impact on this soup, so I definitely don’t recommend skipping them.
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