Cod Soup

They say simple ingredients make for the best dishes. This soup has simple ingredients, but will wow even the most discerning of taste buds.

• 2 ½ lbs cod fillets (fresh if possible)
• 8 ¾ cups cold water
• 2 tbsp salt
• 1 tbsp whole Tellicherry peppercorns
• 1 bay leaf
• 4 tbsp unsalted butter
• ½ cup all-purpose flour
• ¼ cup white port
• Handful parsley, roughly chopped

INSTRUCTIONS

1. Cut the cod fillets into 1-inch cubes, and put into a large stock pot.
2. Pour in the water then add the salt, peppercorns and the bay leaf.
3. Bring everything to a boil, and let it simmer half-covered for 1 hour.
4. Strain the fish, reserving the stock in a large bowl or pitcher, and discard the bay leaf.
5. Melt the butter in the same stock pot.
6. Add the flour, and cook for 3 minutes while constantly whisking.
7. Slowly whisk in the fish stock to stop lumps forming.
8. Stir in the port, and season with salt and pepper to taste.
9. With a fork, break the cooked cod into flakes, and add to the soup. Garnish with the parsley.