Lemony Cod, Mushroom and Orzo-Style Noodle Soup

Steps

1. Prep first: slice the mushrooms; dice the onion, carrot and celery; mince the garlic; halve the cherry tomatoes; chop the dill and parsley.
2. Cut the cod fillet into 1-1/2-inch chunks, pat dry, and season the cod fillet chunks with half the salt and half the black pepper. Refrigerate until needed.
3. Heat two-thirds of the olive oil in a large pot over medium-high heat. Add the mushrooms in an even layer and cook without stirring for 4 minutes, then stir and cook until browned, about 4 minutes more.
4. Lower the heat to medium and add the remaining third of the olive oil, the onion, carrot and celery. Cook until softened, about 6 minutes.
5. Stir in the garlic, oregano and red pepper flakes and cook for 1 minute until fragrant.
6. Pour in the vegetable broth and water, bring to a boil, then add the pasta and simmer for 6 minutes.
7. Add the cherry tomatoes and nestle the seasoned cod fillet chunks into the broth. Simmer gently, without stirring, for 4 to 5 minutes, until the cod flakes easily and reaches 145°F (63°C) and the pasta is tender.
8. Turn off the heat and stir in the spinach until wilted, then add the lemon juice, lemon zest, the remaining half of the salt and the remaining half of the black pepper.
9. Ladle into bowls and scatter the dill and parsley over the top.