Rustic Cod and Vegetable Soup Recipe
Serves 4
Nothing warms the soul quite like a hearty fish stew. This rustic vegetable soup recipe melds more delicate flavored fish with a combination of soul-soothing fall vegetables.
What You’ll Need:
2 strips thick-cut bacon, cut into 1/4-inch pieces
4 cippolini onions peeled and cut into sixths, keep root intact
3 medium carrots, peeled and cut into ½-inch pieces
4 hakurei turnips, greens trimmed, peeled and quartered
1 medium clove of garlic, thickly sliced
1/3 head of cabbage, cut into 1-inch pieces
5 fingerling potatoes cut into
1/3-inch coins
4 cups water
Olive oil
Kosher or sea salt and black pepper
4 6–8 oz cod fillets
What to do:
Arrange onion slices in a layer over the bottom of a large Dutch oven. Add white wine, peppercorns, allspice, cloves, and 1 teaspoon honey. Place the ham on top. Cover the pot and bring to a simmer on the stove. Let simmer until ham is completely warmed through and moist, about 30 minutes, basting every now and then. At this point, you can serve the ham as is with its cooking juices or add a sticky glaze and finish it in the oven
To glaze:
Preheat the oven to 400 F. Transfer the ham to a sheet pan. Mix together the Dijon mustard and honey or brown sugar. Stir in just enough ham basting liquid to create a loose paste. Brush the ham all over with the mixture, getting some in the crevices if using a spiral-cut ham. Transfer the pan to the oven and roast until glaze thickens and sets, 8–10 minutes, then serve.