Scrod Soup with Fresh Herbs

No holiday celebration can be complete without a delicious meal to go along with the festivities. This recipe is as delicious and aromatic as a freshly-cut Christmas tree.

Serves 4


  • 1 ½ lbs fresh scrod (cod) or haddock
  • 4 tablespoons butter
  • 1 small onion, diced
  • 2 medium baking potatoes, peeled and diced
  • Salt and freshly ground black pepper
  • 2 cups chicken or vegetable stock, or hot water
  • 1 ½ cups milk (low fat is fine)
  • ¼ cup heavy cream
  • 2 cups baby spinach
  • 2 cups baby arugula
  • 1 Tbs fresh flat leafed parsley, chopped
  • 1 Tbs fresh tarragon, chopped
  • Kosher salt, ground pepper


  1. Cut the fish into three-inch pieces and refrigerate.
  2. Melt butter in a heavy bottomed eight-quart soup pot over medium heat.
  3. When it foams, add onion and reduce heat to low, cover with lid and cook gently five minutes, until soft.
  4. Add the diced potato, stock (or water), milk and cream and heat until just simmering.
  5. Simmer until fully cooked, about 15 minutes.
  6. Add the greens, herbs and fish pieces and simmer uncovered eight to 10 minutes or until the fish is cooked through and opaque.
  7. Season with salt and pepper to taste.
  8. Recipe can be made up to one day in advance and refrigerated.
  9. When ready to serve, gently reheat soup over medium-low heat, uncovered.

Created by Liz Barbour of The Creative Feast


This entry was posted in Fruits & Vegetables, Gardening & Herbs, Lettuce and Spinach, Potatos, Recipes. Bookmark the permalink.

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