Cod is one of the easiest fish to ruin in soup, and one of the most rewarding when handled well. Simmer it too hard and it turns dry. Season it too lightly and it tastes flat. Treat it gently, pair it with bold broth, and it becomes silky, mild, and deeply satisfying.

Haddock is the quiet hero of fish soup. It flakes gently, tastes clean and slightly sweet, and carries smoke, cream, coconut, herbs, chiles, and citrus without losing itself in the pot.