Prep Time: 20 minutes
Cook Time: 25 minutes
- 4 strips bacon
- 1 tablespoon butter
- 2 onions, minced
- 3 teaspoons dried savory
- 6 potatoes, peeled and cubed in bite sized chunks
- 4 carrots, sliced
- 3 ribs celery, sliced
- 4 cups homemade chicken broth
- 1 teaspoon sea salt
- 1.5 pounds wild cod fillets
- ½ cup raw whipping cream (optional)
- 1 pound fresh mussels (optional)
- ½ cup fresh parsley, chopped
Steps for the Soup
- In a large soup pot or Dutch oven cook the bacon until crispy. Set aside.
- Add the butter to the bacon drippings in the pan and melt over medium-low heat.
- Add onions and savory and cook, stirring occasionally until softened.
- Add potatoes, carrots and celery and stir.
- Add broth and sea salt. Bring just to a boil and then reduce heat.
- Cover and simmer until vegetables are tender, about 20 minutes.
- Meanwhile, cook the mussels, if using (see instructions below).
- Dice bacon.
- Cut cod fillets into 1” pieces. Add cod and diced bacon to the soup pot and simmer for 5 minutes.
- Cut cod fillets into 1” pieces. Add to the soup pot and simmer for 5 minutes.
- Remove from heat and stir in whipping cream, if using.
- Add pepper and fresh parsley.
- Ladle into bowls.
- Add a few mussels to each bowl.
Steps for the Mussels
- Carefully rinse and brush the mussels to remove any sand. Drain and discard any mussels that stay open, even after being tapped.
- Put the mussels in a pot with about 1 cm of water. Cook over medium heat, covered, for 7-8 minutes. All the mussels will be open.
- Take them out and set them aside. Filter the liquid through a sieve to remove any bits of shell and sand.
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