Creamy Cod Soup

Ingredients:

Fish marinate:

Juice of ½ lemon or lime
¼ C Olive oil

2 Cloves garlic, minced
Zest of ½ an orange (about 1 T)
Paprika
, salt, pepper

1 to 1 ½ pound cod (could also use red snapper)

Olive oil for sautéing
1 Small onion, finely chopped
1 Clove garlic, minced
1-2 Ribs celery, finely diced

1-2 Small carrots, finely diced

½ Cup sweet red peppers, finely diced
¼ Teaspoon dried rosemary, crushed
¼ Teaspoon dried tarragon
½ Teaspoon dried dill, crushed.
½ Teaspoon Herbes de Provence
1 Bay leaf
Zest of ½ an orange (about 1 T)
3 ½ Cups chicken or vegetable broth (unsalted)
1 Cup cabbage, sliced. (or Napa cabbage)
2 Potatoes, diced.
1 Cup half and half

Directions

Thaw cod, if frozen. Cut into 1-inch pieces or smaller.  Put fish pieces into marinate of lemon juice, olive oil, two minced garlic cloves, and orange zest; sprinkle fish with paprika, salt and pepper. Let stand 30 minutes to an hour.

In a large saucepan or Dutch oven sauté one minced garlic clove, onion, celery, carrot, and red pepper in a little olive oil until onion is translucent and vegetables are tender.

Add dried herbs, except for bay leaf, mix and cook a few more minutes.

Stir in broth, diced potatoes, orange zest, and bay leaf. Cook until potatoes are tender.

At this point puree some of the soup.

Add fish and cabbage to saucepan. Return to boiling. Reduce heat and simmer, covered, about five to ten minutes or until fish flakes easily with a fork, stirring once or twice.

Warm half and half and add to soup. Remove bay leaf.

Taste and adjust seasoning with more tarragon, rosemary, and dill.  Go a little lighter on the tarragon and rosemary than the dill. Also, add salt, and pepper if needed.