• 1/3 cup pine nuts OR slivered almonds, toasted
  • 4 large garlic cloves, minced
  • 2 cups chopped onions
  • 1 tablespoon olive oil
  • 1 large pinch saffron OR 1/2 teaspoon turmeric
  • 1 can (28 oz.) diced tomatoes, drained
  • 2 cans (14.5 oz. each) fat-free chicken broth
  • 2/3 cup dry white wine (OR additional 1 cup chicken broth)
  • 1-1/2 lbs. Wild Alaska Cod fillets, fresh, thawed or frozen
  • 1/2 cup chopped fresh parsley OR 2 Tablespoons dried parsley
  • 4 slices Italian bread, cut into bite-size pieces and toasted, OR 1-1/2 cups croutons


  1. In food processor or blender, grind nuts and garlic to a paste.
  2. In a large (12-inch) nonstick pan or stockpot, cook onions in olive oil over medium heat 3 to 5 minutes, until lightly golden. Add garlic paste, saffron, tomatoes, chicken broth, and wine. Bring to a simmer; cook 10 minutes. Rinse any ice glaze from frozen Wild Alaska Cod under cold water. Turn off heat and gently add seafood to liquid, skin side down. Return heat to a simmer.
  3. Once simmering, cover pan and cook 4 to 5 minutes for frozen Wild Alaska Cod or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest 5 minutes or until seafood is opaque throughout. Break Wild Alaska Cod into large chunks. Stir in parsley and bread and cook 3 minutes. Serve hot.

Nutrients per serving: 439 calories, 12g total fat, 1g saturated fat, 24% calories from fat, 63mg cholesterol, 44g protein, 34g carbohydrate, 7g fiber, 626mg sodium, 170mg calcium and 420mg omega-3 fatty acids.

Variation: Substitute Alaska Pollock or Sole fillets for Wild Alaska Cod. Adjust cook time for smaller fillets if necessary. This soup is also excellent when made with Alaska Halibut!

Learn more about Alaska Cod