Made in its own fish stock, this one pot stop Cajun Cod Fish Soup is full of those New Orleans warm spices elevated with aromatic and soothing Cod.
That’s it. I’m renaming this Cajun Cod Fish Soup to “Voo-Doo soup”. It has a way of healing the soul with it’s intensely warm and cozy New Orleans Cajun spices paired with the all-healing power of fish. It truly has “voo-doo” abilities. Nonetheless, this soup is a one pot stop meal…and every person that’s a real person loves these types of recipes.
When I think of Cod, I immediately revert to Peter Pan when Peter tells Captain Hook he is a “Cod fish” and laughs at him hysterically. The name will never be the same. The soup? Always a fond Cod memory. You know, this could be the Peter Pan Soup. Although 🧐, there might have to be alligator in it as well. Regardless, it’s full of so much healing flavor, it keeps you fishing for some more!
Cajun Cod Fish Soup Video
This video gives a quick look at how it is made! Share on Pinterest or see all videos on my Instagram or YouTube :).
Directions to make Cajun Cod Fish Soup
This is a one-pot wonder meal. Easy to assemble, easy to clean up. I love easy….
Step one: Gather ingredients & cut veggies.
Get all ingredients out and a large stockpot. Get veggies diced up on a cutting board including, celery, onion, green onion, and garlic.
Step two: char corn (optional)
Clean off the corn stalks and grill them to the side on a cast iron or other pan. Char all sides and cook until bright yellow. Put to the side to be cut off later.
step three: Saute the veggies.
Heat your large stockpot on medium high, and saute celery, onion, and green onion until translucent.
Step four: Add beans, garlic, bay leaf.
Add drained can of beans and all of the can of tomatoes and stir in. Then, add chopped garlic and bay leaf. Stir well.
Step Five: Season.
Season with cajun seasoning, gumbo file, and tomato bullion.
Step six: Bring to a boil.
Add whole cod fish and water, bring to a boil and reduce to low. Let the fish cook to the point it flakes away in the soup.
Step seven: Serve warm.
Let cool. Serve over rice, and with some green onions on top. (and a sprinkle of cajun seasoning on top, if your like my husband)
The Cajun Spice details
This is my favorite spice blend. Please feel free to use any premade cajun spice like ‘Slap-yo-Mama’ or ‘Zateranes’. There are so many good choices, any of these work. I love mine because I know what I am getting: a gentle, aromatic, slightly spicy blend of salty and savory New Orleans flavors.
With the recipe you literally just throw together in a bowl or jar, mix up, and store in a cool, dry place. Use for anything you want to give that New Orleans flare — sprinkle in shrimp chowder, on french fries, roasted veggies, or beef.
Storage Directions for Cajun Cod fish Soup
Can it freeze? Yes! keep it in good Tupperware® and it can be stored up to 2 months frozen.
How long will it keep in the refrigerator? Up to 4 days in good Tupperware® (I feel confident in Tupperware® materials—they can hold even a salad fresh for over 5 days—with toppings! How do they do it?!!)
Tell your friends…
They need this soup. Anytime I am feeling sick or needing a recipe that feels healing and fulfilling, I will always go to this one! That Cajun flavor has me captivated!
Love to you all,
Lisa “Voo-Doo soup” Bryan
The Cajun Cod Fish Soup Recipe Card
Cajun Cod fish Soup
Made in it’s own fish stock, this Cajun Cod Fish Soup is full of those New Orleans warm spices elevated with aromatic and soothing Cod.
6
servings10
minutes30
minutesIngredients
3 Sticks 3 Celery, diced
1 Large 1 yellow onion
1 Bunch (6) 1 green onions, diced green to white (sub with green bell pepper)
3 cobbs 3 corn, (sub 1 can)
1 can 1 petite (plain) diced tomatoes
2 Cloves 2 garlic, diced
1 Tbsp 1 organic oil
1 Can 1 Great Northern (white) bean, (sub black)
1 tbsp 1 Gumbo file
3 Tbsp 3 cajun seasoning (see recipe, or use store bought)
3 Tbsp 3 tomato bouillon
3 whole 3 cod fish, skinned and deboned
1 large 1 bay leaf
8 cups 8 water
- Cajun Seasoning (bulk)
3 tbsp 3 paprika
1/2 cup 1/2 salt
3 tbsp 3 garlic powder
3 tbsp 3 onion powder
2 tbsp 2 cayenne pepper
3 tbsp 3 black pepper
4 tsp 4 dried thyme
5 tsp 5 oregano
Directions
- Get all ingredients out and a large stockpot. Get veggies diced up on a cutting board including, celery, onion, green onion, and garlic.
- Clean off the corn stalks and grill them to the side on a cast iron or other pan. Char all sides and cook until bright yellow. Put to the side to be cut off later.
- Heat your large stockpot on medium high, and saute celery, onion, and green onion until translucent.
- Add drained can of beans and all of the can of tomatoes and stir in. Then, add chopped garlic and bay leaf. Stir well.
- Season with cajun seasoning, gumbo file, and tomato bullion.
- Add whole cod fish and water, bring to a boil and reduce to low. Let the fish cook to the point it flakes away in the soup.
- Let cool. Serve over rice, and with some green onions on top. (and a sprinkle of cajun seasoning on top, if your like my husband)
- Cajun Seasoning (in bulk)
- Grab a medium mason jar. Add all ingredient spices and stir together (or put the lid on and shake). Keep an air-tight lid and in a cool place. Keeps for 8 months on the shelf.
Note: the more you use this spice mix, the more fresh it stays and won’t chunk up. If you find it chunky after awhile, stir well and add 1/2 tsp more salt.
Recipe Video
Notes
- Can it freeze? Yes! keep it in good Tupperware® and it can be stored up to 2 months frozen.
- How long will it keep in the refrigerator? Up to 4 days in good Tupperware® (I feel confident in Tupperware® materials—they can hold even a salad fresh for over 5 days—with toppings! How do they do it?!!)