Nothing warms the soul quite like a hearty fish stew. This rustic vegetable soup recipe melds more delicate flavored fish with a combination of soul-soothing fall vegetables.

What You’ll Need:
2 strips thick-cut bacon, cut into 1/4-inch pieces
4 cippolini onions peeled and cut into sixths, keep root intact
3 medium carrots, peeled and cut into ½-inch pieces
4 hakurei turnips, greens trimmed, peeled and quartered
1 medium clove of garlic, thickly sliced
1/3 head of cabbage, cut into 1-inch pieces
5 fingerling potatoes cut into 1/3-inch coins
4 cups water
Olive oil
Kosher or sea salt and black pepper
4 6- 8 oz cod fillets

What to Do:

Place a 12” wide pot on medium heat and add 1 tbsp olive oil and bacon. Cook, stirring often until bacon starts to brown.

Add onions and garlic, and cook, gently turning until onions start to lightly brown. Add carrots and a few pinches of salt. Continue to cook for approximately 5 minutes, stirring occasionally. Lower heat if vegetables start to brown. Add turnips and cook a few minutes more.

Add cabbage and potatoes, 1 tsp salt, a pinch of black pepper and the water.

Bring to a simmer and cook approximately 5 to 8 minutes.

Season fillets well with salt & pepper while the soup is simmering, allowing the seasoning to penetrate.

After the soup has simmered, nestle the fillets into the soup, gently shaking the pot to allow the fish to settle in. Spoon some soup over the top of the fillets, adjust heat to low. Cover the soup and allow to simmer for approximately 5 minutes.

Using a spatula, remove the fillets and place in individual soup bowls. Adjust seasoning and evenly divide vegetables and broth into the bowls. Add some cracked black pepper on top and a drizzle of olive oil to serve.