Name: Smoky Cod and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp butter; 1 tbsp olive oil; 1 leek (white and light green parts), finely sliced; 1 small onion, diced; 2 cloves garlic, minced; 2 medium Yukon Gold potatoes, peeled and diced; 3 cups fish stock (or chicken/vegetable stock); 1 cup whole milk or half-and-half; 8 oz smoked cod fillet (or a mix of smoked and unsmoked), skinless; Salt and freshly ground black pepper, to taste; Optional: pinch of smoked paprika or cayenne; 1 tbsp chopped parsley or chives, for garnish; Lemon wedges, for serving

DifficultyBeginner

CategoryFish, Soups

This Smoky Cod and Potato Soup is a comforting, hearty dish built on tender chunks of potato, flakes of lightly smoked cod, and a flavorful broth enhanced with leeks, garlic, and a touch of cream. It’s a simplified take on Scottish Cullen Skink — warming, nourishing, and beautifully balanced with sea-scented depth and earthiness.

Yields4 Servings

Prep Time15 minsCook Time30 minsTotal Time45 mins

1 tbsp butter

1 tbsp olive oil

1 leek (white and light green parts), finely sliced

1 small onion, diced

2 cloves garlic, minced

2 medium Yukon Gold potatoes, peeled and diced

3 cups fish stock (or chicken/vegetable stock)

1 cup whole milk or half-and-half

8 oz smoked cod fillet (or a mix of smoked and unsmoked), skinless

Salt and freshly ground black pepper, to taste

Optional: pinch of smoked paprika or cayenne

1 tbsp chopped parsley or chives, for garnish

Lemon wedges, for serving

Sauté the Aromatics

In a large saucepan, heat butter and olive oil over medium heat.
Add leek and onion, cook gently for 5–7 minutes until soft and translucent.
Stir in garlic and cook for another 1 minute.

Simmer the Potatoes

Add diced potatoes and stock.
Bring to a boil, then reduce to a simmer.
Cook uncovered for 12–15 minutes, or until potatoes are just tender.

Poach the Cod

Gently add the cod fillet to the pot, nestling it into the broth.
Simmer for 5–7 minutes, or until the fish flakes easily with a fork.
Remove the fish, flake it into large chunks, and discard any bones. Return to the pot.

Finish with Milk and Seasoning

Stir in milk or cream and heat gently — do not boil.
Season with salt, pepper, and optional smoked paprika or cayenne for a kick.

Serve

Ladle into warm bowls.
Garnish with chopped herbs and serve with lemon wedges and crusty bread on the side.

Pairing Suggestions

Crusty sourdough or Scottish oatcakes
A glass of dry white wine (like Sauvignon Blanc or Chardonnay)
Add sweetcorn or peas for extra texture and sweetness

Ingredients