Sunday, October 5, 2008

Cod with braised leeks

4 cod fillets
4 leeks, (2 1/2 to 3 pounds)
4 cups reduced-sodium canned chicken broth
2 tablespoons cold butter
2 tablespoons chopped fresh parsley
fresh lemon slices
Coarse salt and ground pepper
Preheat oven to 400. Remove outer leaves of leeks; cut dark-green ends. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
Bring broth to a boil in a large skillet. Add leeks; cover, and cook over medium-low heat, turning once, until easily pierced with the tip of a paring knife, 15 to 25 minutes. Using tongs, transfer leeks to a platter.
Place cod in glass baking dish. Sprinkle with salt and pepper. Top with a lemon slice. Bake for 15 minutes, or until fish is opaue.
Meanwhile, boil broth until reduced to 1/2 cup, 10 minutes. Remove from heat. Add butter; swirl to melt. Add parsley; season with salt and pepper. Spoon over leeks.

No comments: