Preparation
Peel the potatoes, wash and cut into 1cm cubes. Peel and finely dice the shallots and garlic.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000836/000836_step_1_M.jpg)
In a saucepan, melt 1 tablespoon butter and lightly fry the onion and garlic, stirring.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000836/000836_step_2_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000836/000836_step_3_M.jpg)
Puree the soup with a blender, adding the olive oil. Season the soup with salt and pepper and keep warm.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000836/000836_step_4_M.jpg)
Cut the chorizo into slices, then cut into strips and sauté in a dry, non-stick pan for 2-3 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000836/000836_step_5_M.jpg)
In a second pan, melt the remaining butter and toast the flaked almonds until golden. Stir in the chopped parsley, then set aside.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000836/000836_step_6_M.jpg)
Wash the cod fillet, pat dry then cut into strips about 1cm wide, then into 1cm cubes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000836/000836_step_7_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000836/000836_step_8_M.jpg)