don’t be afraid to go crazy with the black pepper on top

Confession: the original recipe I stole this idea from used haddock instead of cod and (brace yourselves) there was no bacon. Let me repeat that. There. Was. No. Bacon.

If that’s not an apocalyptical phrase, I don’t know what is.

Of course I added bacon. I add bacon to practically everything these days (I’m an ex-veggie and they do say bacon is the gateway meat…just one bite and then you’re consumed by the addiction).

But, leaving aside the bacon, I consider cod to be a good choice in most fish dishes. It’s light, it’s meaty so holds up well to cooking and (drum roll please) it’s….sustainable!

no cod populations were eradicated in the making of this soup

Yep, sustainable is the buzzword in the fish community (is there a fish community? If so, do I want to be a part of it?). Check this handy guide to see if your fish of choice is on the red list.

Sadly, due to intense over-fishing, a lot of my favourites are getting eradicated. Since I want my tiny gilled friends to survive (and find their way to my plate later, once their population rebounds), I’m trying to choose varieties that are sustainable, like delicious meaty cod.

And, in case you’re worrying, bacon is always sustainable. God bless pigs.

Creamy Cod & Bacon Soup (serves 2)

*very loosely adapted from Angela Hartnett

• 1 tbsp butter
• 3 slices smoky, streaky bacon
• 2 large, white onions, thinly sliced
• 2 cloves garlic, minced
• 2 cups chicken stock
• 6oz cod
• a few tbsps of milk
• 2 tbsps heavy cream (optional, but it makes for a richer soup)

1. Melt the butter in a large saucepan. Add the bacon and fry until crispy. Remove (preserving the fat in the pan) and set aside to cool. Once cool, chop the rashers into 1cm pieces.
2. Add the onion and garlic to your pan of bacon fat. Toss, cover and saute for a few minutes until the onion softens. Add the stock and simmer for 5 minutes.
3. Season the cod and place it in a small pan and add just enough milk to cover the fish. Bring to a simmer for 3 minutes. Remove from heat and let it cool before flaking the fish.
4. Transfer the onion and stock mixture to a blender. Process until smooth. Return to saucepan and season well.
5. Add the flaked fish (in its fishy milk), followed by the bacon pieces. Stir in the cream and serve immediately.

Like this? You might also like:

• Mediterranean Fish Stew
• Ginger & Lime Fish Soup
• French Onion Soup