Cod Fish Soup Garnished with Cranberries

I have taken a liking to cranberries of late. They are loaded with lots of good stuff and available frozen at my food co-op. They add a tangy taste to everything and I'm thinking I could ditch lemon juice since the cranberries are local and lemons don't grow in Ontario.

Cod Fish Soup Garnished with Cranberries

0.5 kg Wild Caught Cod (add this directly to the prepared stock - do not worry about chopping because it will break up in the soup)

2 organic peppers..I used 1 yellow and 1 red..I wouldn't use green because they are too bitter
1 medium organic onion
Lightly grill the above in chopped pieces in order to bring out their taste.

4 cups water
2 stalks organic celery
3 medium organic potatoes (washed and peel if necessary)
1/8 cup Bonito flakes (mackerel fish flakes - these are good for fish stock)
1 tsp kelp (or use any ground chopped sea vegetables)

Use a food processor to puree the all of the above ingredients (except the cod).

Bring the above ingredients to a boil and then add the cod. Simmer for at least 45 minutes on low heat.

When serving, add pureed pure cranberries, dill, salt and pepper to taste.


This soup is wonderful due to the savoury rich taste of the cod and the sweetness of the peppers and cranberry. I served this with a salad of organic greens and chopped hot hungarian finger peppers and toasted gluten free corn bread (premade) with pure black olive tapenade (Minasso brand from Italy: GM, additive and preservative free).

I purchased the tapenade at Highland Farms grocery store. The rest were purchased at Karma Co-op ;)