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Cod, Potato and Leek Soup

This is a delicious,  winter warmer, that suites the Aberaeron seaside allotment environment - best of all - it costs virtually nothing!

The gelatinous stock from the cod's head gives the soup a lovely velvety texture.

Serves a family of 4-6


you'll need -

  1. 1 cod's head, halved

  2. 1 large onion, peeled, halved and roughly chopped

  3. 1 large leek, roughly chopped and washed

  4. 10 cloves of garlic, roughly chopped

  5. 1 large floury potato, peeled and roughly chopped

  6. Stalks from the parsley

  7. 2 litres fish stock

  8. 10 white peppercorns

  9. A glass of white wine

  10. Salt and freshly ground black pepper


  1. For the garnish

  2. 1 large leek, halved, cut into rough 2cm chunks and washed

  3. 1 large potato, peeled, thinly sliced and cut into rough 2cm squares

  4. 2tbsp chopped parsley

  5. 3-4 tbsp double cream


  • Put all of the ingredients for the soup in a large saucepan, bring to the boil, season and simmer for 30 minutes.

  • Remove the head and leave to cool a little, leaving the soup to simmer. Remove as much meat from the head as possible and return the bones to the pan.

  • Simmer the soup, skimming and stirring every so often, until the potatoes have disintegrated and thicken the soup.

  • Strain the soup through a fine-meshed sieve into a clean saucepan, pushing as much through the sieve as possible with the back of a ladle.

  • Add the second leek to the soup and simmer for about 10 minutes then add the potato.

  • Continue simmering until the potatoes and leek are cooked. Add the parsley, cream and cod meat and simmer for a couple more minutes.

  • Season to taste and serve.