Baked Cod and Potato Soup

This comforting Baked Cod and Potato Soup is a classic dish that combines tender cod with hearty potatoes and aromatic vegetables. The cod is first baked to enhance its flavor and then incorporated into a rich broth, creating a satisfying and gluten-free meal. Perfect for a cozy dinner, this soup is both nourishing and delicious.

Ingredients:

• 2 medium-sized cod fillets
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups fish or vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the cod fillets on a baking sheet, drizzle with 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 olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
4. Add the diced potatoes to the pot and stir to combine. Pour in the fish or vegetable broth, add the dried thyme and bay leaf, and bring to a boil.
5. Reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
6. Once the cod is baked, flake it into bite-sized pieces and add it to the soup. Stir gently to combine and heat through.
7. Remove the bay leaf, season the soup with additional salt and pepper if needed, and garnish with fresh parsley before serving.