Traditional Baked Cod and Potato Soup

This comforting baked cod and potato soup is a classic dish that brings together tender cod, creamy potatoes, and aromatic vegetables. The cod is first baked to enhance its flavor, then combined with a rich broth, making it a hearty and satisfying meal perfect for any occasion.

Ingredients:

• 2 cod fillets (about 1 pound)
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups fish stock or vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 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 flakes easily with a fork.
3. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
4. Add the diced potatoes to the pot and stir for a few minutes. Pour in the fish stock or vegetable broth and bring to a boil.
5. Reduce heat and let 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 along with the heavy cream and dried thyme. Stir gently to combine.
7. Season with salt and pepper to taste, and let simmer for an additional 5 minutes.
8. Serve hot, garnished with fresh parsley.