Baked Cod with Leek and Potato Soup Recipe
A satisfying and cozy soup, Baked Cod with Leek and Potato Soup. Perfect for a quick weeknight meal.
Ingredients
- 4 fresh cod fillets
- 4 tablespoons unsalted butter
- Salt and pepper to taste
- ½ teaspoon Cayenne pepper optional
- 2 cups russet Idaho Potatoes peeled and cubed bite-sized
- 2 leeks cleaned, sliced lengthwise then sliced into half circles
- 1 medium yellow onion diced fine
- 3 - 4 garlic cloves minced
- 5 cups chicken broth
- 1 cup dry white wine
- 1 cup heavy cream
- 1-2 bay leaves
- Chives diced to garnish
Instructions
- Preheat oven to 325°F. Line a baking pan with parchment paper.
- On the stovetop, heat the olive oil in a large stockpot (4 - 6 quart) over medium heat.
- Add the leeks, onion, and garlic and saute for about 5 minutes, just until they start to become tender.
- Add in the potatoes and cook for another 5 minutes, then pour in the chicken broth and white wine. Bring to a boil, then reduce to low, mix in the cream, and cook, stirring occasionally, for about 20 minutes.
- While the soup is gently cooking, it's time to bake the fish. On a parchment-lined baking pan, place the cod fillets and season with salt, pepper and if using, cayenne pepper. Add the butter on top of the fish, and bake for about 10 - 15 minutes, or until it flakes with a fork.
- To serve. Place a baked cod fillet in a bowl and ladle the soup over it. Garnish with diced chives.
Notes
If you are unable to find cod fillets, you can use your favorite white fish as a substitute, such as Tilapia or Monkfish.
I like to also gently saute a few extra slices of leeks in a nonstick skillet with a splash of water just until they are bright green, then add as a garnish.
Nutrition
Serving: 1gCalories: 673kcalCarbohydrates: 30gProtein: 48gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 11gTrans Fat: 1gCholesterol: 203mgSodium: 1405mgFiber: 3gSugar: 7g
