Cod, Scallop and Cockle Soup

Cod, Scallop and Cockle Soup

200g cod, cubed

100g queen scallops

Small jar of cockles, cleaned and out of their shells

1 large baking potato, peeled and diced

1 onion, diced

100g smoked lardons

Handful of chopped parsley

Handful of chopped tarragon

1 bay leaf

300ml double cream

300ml milk



Olive oil


  1. In a medium to large saucepan place the cubed potato, milk, cream, bay leaf and a pinch of seasoning, bring the liquid to a boil and then reduce to a simmer for 10-15 minutes or until the potatoes are cooked but firm.
  2. Meanwhile, fry the onions until soft in a frying pan with a tablespoon of olive oil, this will take about 5 minutes. Then add the lardons and continue to cook for 5 minutes. Add the scallops and fry for no more than 1-2 minutes – you are only trying to par cook them – then turn off the heat.
  3. Once the potatoes are cooked but firm, add the onions, lardons and scallops, turn down the heat so that it is no more than gently simmering and cook for a couple more minutes.
  4. Add the cod and half the tarragon and parsley and simmer for a further 3-5 minutes until the cod is just cooked.
  5. Serve with the rest of the herbs sprinkled on top.


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