Preparation
Step: 1/8

Peel the potatoes, wash and cut into 1cm cubes. Peel and finely dice the shallots and garlic.

Step: 2/8

In a saucepan, melt 1 tablespoon butter and lightly fry the onion and garlic, stirring.

Step: 3/8

Chop the almonds, add them and cook for about 3 minutes, but do not brown them. Add the potatoes, briefly sauté, then deglaze everything with the stock. Pour in the cream and simmer the soup for about 25 minutes over a low heat.

Step: 4/8

Puree the soup with a blender, adding the olive oil. Season the soup with salt and pepper and keep warm.

Step: 5/8

Cut the chorizo ​​into slices, then cut into strips and sauté in a dry, non-stick pan for 2-3 minutes.

Step: 6/8

In a second pan, melt the remaining butter and toast the flaked almonds until golden. Stir in the chopped parsley, then set aside.

Step: 7/8

Wash the cod fillet, pat dry then cut into strips about 1cm wide, then into 1cm cubes.

Step: 8/8

In a pan, heat the oil and fry the fish cubes for around 1-2 minutes. Transfer the fish to plates or bowls. Spoon over the soup and serve garnished with chorizo ​​strips and flaked almonds.