Baked Cod with Leek and Potato Soup

Baked Cod with Leek and Potato Soup

Stacey Doyle
Food Blogger
Little Figgy Food

Yield: 4

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



  1. Preheat oven to 325°F. Line a baking pan with parchment paper.
  2. On the stovetop, heat the olive oil in a large stockpot (4-6 quart) over medium heat.
  3. Add the leeks, onion, and garlic and sauté for about 5 minutes, just until they start to become tender.
  4. 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.
  5. 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.
  6. To serve. Place a baked cod fillet in a bowl and ladle the soup over it. Garnish with diced chives.