Cod with bouillon potatoes

Ingredients for 4 servings:

• 2 bunch soup vegetables
• 2 cloves garlic
• 50 ml dry white wine
• some thyme, fresh
• some rosemary, fresh
• 2 bay leaves
• 15 green olives, pitted
• 150 g tomatoes, dried
• 200 ml vegetable stock
• some salt and pepper, white
• 4 cod fillets (200 g each)
• some olive oil
• 700 g potatoes
• 300 ml broth, instant
• 1 tbsp butter, cold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 180°C. Clean the soup vegetables (set aside the parsley), wash them, and cut them into even pieces. Peel and chop the garlic. Heat the olive oil in a roasting pan or casserole dish and sauté the vegetables and garlic. Then deglaze with wine and bring to a boil. Add the olives to the vegetables. Finely chop the parsley, rosemary, and thyme and add them, along with the sun-dried tomatoes and bay leaves. Pour the stock over everything and simmer for about 10 minutes. Salt the fish on both sides and place it on the bed of vegetables. Oil one side of a sheet of baking paper and cover the fish with it, oiled side down. Simmer in the preheated oven for about 8-10 minutes. Peel the potatoes, wash them, cut them into thin slices, and arrange them in a single layer in a wide pot. Pour the stock over them and simmer until the potatoes have absorbed all the liquid. Remove the cooked cod and discard the bay leaf. Toss the bouillon potatoes in the butter and season with salt and pepper. Arrange the potatoes and fish on a bed of vegetables.