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Dinner recipe · from the recipe book

Coconut Tomato Cod Soup with Ditalini

A light, brothy Italian-style fish soup with a soft soffritto, tomato, garlic and a gentle coconut richness, finished with basil and lemon over small pasta.

Coconut Tomato Cod Soup with Ditalini

Ingredients

  • 1¼ lb560 gCod filletcut into 1.5-inch pieces
  • 1½ tbsp20 gOlive oil
  • 1½ medium160 gYellow onionfinely diced
  • 2½ medium150 gCarrotsfinely diced
  • 3 stalks120 gCeleryfinely diced
  • 4 cloves12 gGarlicminced
  • ¼ tsp0.5 gCrushed red pepper
  • 1 tsp1 gDried oregano
  • 14 oz400 gDiced tomatoes, canned
  • 3¼ cups720 gVegetable broth
  • 1 cup200 gCoconut milk, cannedstirred well
  • 5½ oz160 gPasta, drysmall shape such as ditalini
  • 1 medium200 gZucchinidiced
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 1½ tbsp20 gLemon juice
  • ½ cup leaves12 gFresh basiltorn
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Prep first: dice the onion, carrot, celery and zucchini, mince the garlic, cut the cod fillet into 1.5-inch pieces, tear the basil and chop the parsley.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrot and celery and cook gently, stirring, until soft and sweet, about 8 minutes.
  3. Add the garlic, red pepper flakes and oregano and cook 1 minute until fragrant.
  4. Pour in the canned tomatoes and vegetable broth, bring to a boil, then stir in the pasta and simmer 6 minutes.
  5. Add the zucchini and coconut milk and simmer 3 minutes more.
  6. Season the cod fillet pieces with the salt and black pepper, slip the cod into the soup, cover and simmer gently 4 to 5 minutes until the cod flakes easily and reaches 145°F (63°C).
  7. Turn off the heat and stir in the lemon juice. Ladle into bowls and top with the basil and parsley.

Contains: Fish, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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