Baked Cod with Leek and Potato Soup
A satisfying and Greenland-inspired cozy dish – Baked Cod with Leek and Potato Soup. Perfect for an easy-to-make, quick weeknight meal.
See Stacey's full post, including more photos, here.
- 2 tablespoons olive oil
- 2 leeks, cleaned, sliced lengthwise then sliced into half circles
- 1 medium yellow onion, diced fine
- 3-4 garlic cloves, minced
- 2 cups russet Idaho® potatoes, peeled and cubed bite-sized
- 5 cups chicken broth
- 1 cup dry white wine
- 1-2 bay leaves
- 1 cup heavy cream
- 4 fresh cod fillets
- 4 tablespoons unsalted butter
- Salt and pepper, to taste
- ½ teaspoon cayenne pepper, optional
- Chives, diced to garnish
- 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 sauté 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, white wine and bay leaves. 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.
- 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 sauté a few extra slices of leeks in a nonstick skillet with a splash of water just until they are bright green to use as a garnish.