Thinly slice the garlic and onion. Peel the potatoes, cut into 4 large pieces and rinse. Briefly immerse the tomatoes in boiling water, then peel and roughly chop them.
Cut the cod fillets into bite-sized pieces. Sprinkle lightly with black pepper.
Put the olive oil and garlic into a pot and turn on the heat. When the garlic is fragrant, add the onion and stir-fry over medium heat. Then add the drained potatoes and stir-fry.
Once the onion is tender, add the water, tomatoes, 1/4 teaspoon of salt, bay leaf and black peppercorns. Bring to the boil and add the cod.
Bring back to the boil and skim the scum off the surface. Turn the heat to low and cover with a lid. Cook for about 10 minutes until the potatoes are tender.
Check the seasoning and add more salt and pepper if necessary. Sprinkle with finely chopped parsley. Serve piping hot.
Story Behind this Recipe
I made this soup with leftover cod and vegetables. Even though I didn't use any bouillon cubes, the soup was still very flavourful. My daughter loved it and finished it all. I wanted to save this dish as a part of my family's repertoire.
This is a simply flavoured soup. Skim off the scum carefully. The black peppercorns enhance the flavour of the soup, so they are essential. (But you can leave them out when you serve this soup to your children.) The saltiness of the cod affects the taste of the soup. Check the seasoning and adjust the salt to your taste.