30-Minute Cod Fish Soup with Lemon and Dill
This cod fish soup is what I turn to when I want a bowl of something warm and filling that doesn’t ask for a lot of time or fuss. Cod fillets poach in a simple tomato broth until they are tender, then lemon and fresh dill wake everything up.
The whole thing happens in one pot and lands on the table in about thirty minutes. It is light but still feels like a proper meal, especially with a slice of crusty bread on the side.
What Makes This Cod Soup a Weeknight Staple
I keep this recipe in rotation because it tastes like I spent way more time on it than I did. The cod stays moist and almost buttery as it simmers in the broth, and the tomatoes and lemon give it a clean, bright finish that stops it from ever feeling heavy.
It also reheats beautifully. The dill and lemon are what make it sing, but you can swap in parsley or cilantro if that is what you have on hand.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced: yellow or white onion both work well
- 3 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 4 cups fish or vegetable broth: fish broth adds deeper seafood flavor; vegetable keeps it lighter
- 1/2 tsp red pepper flakes
- Salt and black pepper
- 1 1/2 lb cod fillets: skinless, cut into 2-inch chunks
- Juice of 1/2 lemon: about 1 1/2 tablespoons
- 1/4 cup chopped fresh dill: plus a little extra for garnish
- Lemon wedges, for serving
Variations / Substitutions
- Fish swap: Halibut, haddock, or tilapia all cook nicely in this broth. Adjust the poaching time based on the thickness of the fillets.
- Herb swap: Fresh parsley or cilantro can stand in for the dill. Use the same amount.
- Heat swap: Omit the red pepper flakes for a mild soup, or double them if you like more warmth. A dash of hot sauce at the table works too.
- Dairy-free: The recipe is naturally dairy-free as written.
If you enjoy this, you might also like my simple fish chowder or shrimp and tomato stew.
How to Make Cod Fish Soup
Step 1: Sauté the Aromatics
Heat the 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, for about 5 minutes, until the pieces turn translucent and softened. Stir in the minced garlic and cook for 1 minute more.
The onion will smell sweet and the garlic will turn fragrant and just barely golden at the edges. If the garlic starts to brown too fast, lower the heat a touch.
Step 2: Simmer the Tomato Broth
Pour in the can of crushed tomatoes, the 4 cups of broth, and the 1/2 teaspoon red pepper flakes. Season with 1/2 teaspoon of salt and a few grinds of black pepper. Bring the liquid to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes, stirring once or twice.
The broth will deepen in color and the tomato scent will become rounder. Give it a quick taste and adjust the salt before you add the fish—this is your last chance to season the liquid itself.
Step 3: Poach the Cod
Gently lower the cod chunks into the simmering broth. Let them cook for 5 to 6 minutes without stirring too much. They are done when they turn opaque all the way through and flake easily with a fork.
The fish will look milky white and feel tender. Overcooking makes cod dry and mealy, and it can happen fast, so pull the pot off the heat as soon as it is just done.
Step 4: Ladle and Finish with Fresh Herbs
Squeeze the juice of half a lemon into the pot and stir in most of the chopped dill. Ladle the soup into wide bowls and top each one with the remaining dill and a lemon wedge. Serve it while it is steaming hot.
The dill will wilt a little from the heat and release its grassy, fresh perfume. Every spoonful should have a chunk of flaky cod swimming in the bright, brothy tomato base.
A Few Notes Before You Start
- Frozen cod works: Thaw it completely and pat the fillets very dry. Any extra moisture will water down the broth.
- Make the broth ahead: You can prepare the tomato broth up to a day in advance and keep it in the fridge. When you are ready to eat, reheat it and drop in the cod fresh.
- Reheating leftovers: Warm the soup gently over low heat, just until steaming, and avoid boiling. High heat will break the fish apart into shreds.
- For a heartier soup: Toss a diced potato into the pot along with the broth and simmer until it is fork-tender before adding the cod.
- Bread matters: A thick slice of toasted sourdough or crusty baguette is the best spoon you will ever need.
Storing Leftover Soup
- Refrigerate: Transfer any leftover soup to an airtight container and keep it in the fridge for up to 3 days. The cod stays tender if you reheat it carefully.
- Reheating: Warm the soup in a pot over low heat, just until steaming, without bringing it to a boil. Overheating will make the fish fall apart.
What To Serve With Cod Fish Soup
A thick slice of toasted sourdough is my go-to for sopping up every last drop of tomato broth. If you want something a little more substantial, serve the soup over a spoonful of cooked couscous or orzo, which soak up the liquid beautifully and add a nice texture. A simple arugula salad with a lemon vinaigrette on the side keeps the whole meal feeling light and fresh.
Frequently Asked Questions
Can I use vegetable broth instead of fish broth?
Yes, and many people prefer it. Vegetable broth keeps the soup lighter and lets the flavor of the cod and tomato come through more clearly.
My cod fell apart when I stirred the soup. What went wrong?
You likely boiled the soup after adding the fish. Keep the heat at a low simmer and stir only once or twice. Overworking or boiling makes cod break into small flakes.
Can I add other vegetables to this soup?
Definitely. Diced potatoes, thin slices of fennel, or even a handful of spinach work well. Add firm vegetables along with the broth so they have time to cook through before the fish goes in.
How do I make the soup spicier?
Increase the red pepper flakes to 3/4 teaspoon, or add a pinch of cayenne along with the broth. A swirl of chili crisp at the table also does the trick.
Cod Fish Soup Recipe
Ingredients
Method
- Heat oil in a large pot over medium heat. Cook onion for 5 minutes until softened, then add garlic and cook 1 minute.
- Stir in crushed tomatoes, broth, red pepper flakes, 1/2 tsp salt, and black pepper. Bring to a gentle boil, then simmer on low for 10 minutes.
- Add cod chunks and cook 5 to 6 minutes, until opaque and flaky. Avoid stirring too much.
- Remove from heat. Stir in lemon juice and most of the dill. Ladle into bowls and garnish with remaining dill and a lemon wedge. Serve hot.
