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.