What makes baked cod soup different?

Baking the cod before adding it to the soup infuses it with a deeper, richer flavor that elevates the classic fish chowder taste. This simple step adds a unique touch and a more satisfying experience.

Can I use frozen cod for baked cod soup?

Yes, you can use frozen cod. Make sure to thaw it completely and pat it dry before baking to remove excess moisture. This will ensure the cod bakes properly and doesn't make the soup watery.

What vegetables go well with baked cod soup?

Classic choices like potatoes, carrots, and celery work wonderfully in baked cod soup. You can also add onions, leeks, or even a touch of bell pepper for extra flavor and texture depth.

How long does baked cod soup last in the fridge?

Baked cod soup can be stored in the refrigerator for up to 3-4 days in an airtight container. Ensure it cools down completely before refrigerating to maintain its quality and flavor.

Amazing Baked Cod Soup: 5 Expert Secrets for Perfect Flavor

Description

A comforting and flavorful baked cod soup, perfect for a chilly evening. This recipe combines baked cod with hearty vegetables in a creamy broth for a satisfying meal.

Ingredients

Scale

1.5 pounds cod fillets, skinless
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 tablespoon olive oil
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
6 cups chicken or vegetable broth
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 pound Yukon gold potatoes, peeled and diced
1 cup heavy cream or half and half
Fresh parsley, chopped, for garnish
Salt and pepper to taste

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place cod fillets on the baking sheet. Drizzle with 1 tablespoon olive oil, and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika.
Bake for 12 to 15 minutes, or until cod is cooked through and flakes easily with a fork.
While cod is baking, heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery, and cook until softened, about 5 to 7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Pour in the chicken or vegetable broth and add the diced tomatoes, thyme, and rosemary. Bring to a simmer.
Add the diced potatoes and simmer until they are tender, about 10 to 12 minutes.
Once the cod is cooked, gently flake it into bite sized pieces.
Add the flaked baked cod to the soup. Stir in the heavy cream or half and half. Season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld together.
Ladle the baked cod soup into bowls. Garnish with fresh parsley and serve hot.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Cuisine: American

Nutrition

Calories: 350
Sugar: 8g
Sodium: 600mg
Fat: 20g
Saturated Fat: 12g
Carbohydrates: 20g
Fiber: 3g
Protein: 25g
Cholesterol: 100mg

Keywords: cod, soup, fish, baked, creamy, seafood