Description
This baked cod soup recipe is the epitome of cozy weeknight dinners. Tender flaky cod, delicious broth, and healthy veggies.
Ingredients
Scale
- 1.5 pounds cod fillets, skin removed, cut into 1 inch pieces
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 cup chopped fresh parsley
- 1 lemon, cut into wedges for serving
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C). Grease Dutch oven lightly.
- In a bowl, toss cod with 2 tablespoons olive oil, lemon zest, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Set aside.
- Heat 1 tablespoon olive oil in Dutch oven. Add the onion, carrots, and celery and cook for about 57 minutes. Add the garlic and cook for another minute until fragrant.
- Pour in the chicken broth, diced tomatoes, thyme, oregano, and red pepper flakes (if using). Bring to a simmer.
- Carefully place the seasoned cod pieces into the simmering soup. Cover and bake for 1520 minutes. Check cod.
- Remove from oven. Stir in the chopped fresh parsley. Season with salt and pepper. Serve hot with a lemon wedge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: baked, cod, soup, healthy, easy