Baked Cod and Potato Soup

This comforting Baked Cod and Potato Soup combines tender baked cod with hearty potatoes and aromatic vegetables, creating a rich and flavorful dish. The soup is gluten-free, making it suitable for those with dietary restrictions, while the classic combination of ingredients ensures a delightful and satisfying meal.

Ingredients:

• 2 cod fillets (about 1 pound)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried thyme
• 1 bay leaf

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the cod fillets on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
3. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
4. Add the diced potatoes, vegetable broth, thyme, and bay leaf to the pot. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender.
5. Once the cod is baked, flake it into bite-sized pieces and add it to the soup along with the heavy cream. Stir gently to combine and heat through.
6. Remove the bay leaf, stir in the fresh parsley, and adjust seasoning with salt and pepper as needed.
7. Serve hot, garnished with additional parsley if desired.