COD WITH LEEKS AND TOMATOES
Cod is a lean fish that is available year-round and can be baked, broiled, or poached. Its mild taste pairs well with sharp flavors, such as lemon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together leeks, lemon juice, oil, lemon zest, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with foil, and bake until leeks just begin to soften, 8 to 10 minutes.
- Remove baking dish from oven. Add tomatoes, and toss to combine. Season both sides of cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; place on top of vegetables.
- Cover dish and bake until fish is opaque throughout, about 15 to 20 minutes. Serve immediately.
Nutrition Facts : Calories 249 g, Fat 5 g, Protein 37 g
POTATO-LEEK SOUP WITH FISH
Provided by Pierre Franey
Categories soups and stews, appetizer
Time 45m
Yield 4 servings or more
Number Of Ingredients 11
Steps:
- Trim leeks and rinse well. Quarter lengthwise; then, cut into 1 1/4-inch pieces. There should be 3 1/2 to 4 cups. Peel potatoes, and cut into 1/3 -inch cubes.
- Melt butter in a large saucepan or kettle. Add onions, leeks and garlic, and cook, stirring, until wilted. Add curry and cook, stirring, for a minute. Add potatoes, water, bay leaf, salt and pepper to taste. Bring to a boil and simmer for 20 minutes.
- Add fish, bring to a boil. (If monkfish is used, simmer for 3 minutes. If cod is used, simmer for 1 minute.) Add cream and return to a simmer. Remove bay leaf. To serve, arrange croutons on bottom of each soup bowl. Ladle hot soup over croutons, and serve.
Nutrition Facts : @context http, Calories 555, UnsaturatedFat 4 grams, Carbohydrate 82 grams, Fat 13 grams, Fiber 11 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 2306 milligrams, Sugar 8 grams, TransFat 0 grams
LEEK AND COD SOUP
_Porrusalda_ **Editor's Note:** This recipe, introductory text, and author's tips are excerpted from Marina Chang's book _Tastes of the Pyrenees, Classic and Modern_. We've also added some tips of our own below. For a complete guide to Basque cuisine, [click here](http://eat.epicurious.com/eat/going_global/?/eat/going_global/basque/intro. html). _Porrusalda_, or leek soup in Basque, is a very traditional dish. It includes pumpkins, an interesting component in a soup composed of both Old World (carrots, leeks) and New World (potatoes, pumpkin) ingredients. In Spain, the first record of using potatoes as food was written in 1530\. The families of Basque sailors along the Bay of Biscay were the first Europeans to grow potatoes in their gardens, and Basques fishing for cod introduced them to the Irish by the mid seventeenth century. Pumpkins were widely eaten by native Americans from Canada to northern South America for centuries before Columbus arrived. European settlers in North America readily adopted them as a staple in their diets. The first definite record of pumpkins in Europe occurred in 1591\. Pumpkins require a fair amount of hot weather for best growth and are successful in much of the Pyrenean region, unlike northern Europe.
Provided by Marina Chang
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Soak the cod in cold water at least 24 hours in advance. Change the water, several times a day. Then cut in pieces.
- Place a large pot over medium-high heat. Add olive oil and sauté leeks until they brown slightly, 10 to 15 minutes. Add garlic and sauté until they begin to take on a slight tan color, 1 to 2 minutes.
- Toss in potatoes, carrot, pumpkin, and cod pieces. Immediately, pour in enough water to cover, 4 to 5 cups. Add about 1 teaspoon salt or less to the water, as the cod might still contain salt. Bring soup to a boil, and reduce heat to a simmer. Cook, uncovered, until potatoes are the desired softness. Stir once or twice. Depending on the size of the potato pieces, simmer for 15 to 25 minutes.
- Taste and add salt and pepper, if needed. Serve alone or with good bread.
- Two basic types of porrusalda exist, with and without cod. Excluding cod from the soup makes it no less genuine.
- Many cooks will not include garlic or sauté their leeks, and may stir in olive oil only at the end, into the nearly finished product. I find the simple steps of pan-frying the leeks and garlic add greatly to the flavor of these vegetables, as does the oil in the porrusalda.
BAKED COD WITH CREAMY MUSHROOM & LEEK ORZO
Rustle up our baked cod with orzo, creamy mushrooms and leeks in just 20 minutes. It's a super speedy supper - a great option for busy work days
Provided by Esther Clark
Categories Dinner
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the flour into a bowl and season. Dip each cod fillet into the flour until evenly coated. Heat 1 tbsp of the oil in a non-stick frying pan over a medium-high heat and fry the cod on each side for 2 mins, or until golden brown. Transfer to a roasting tin with the lemon slices on top and nestled in half the thyme. Bake for 10 mins.
- Heat the remaining oil in a pan and fry the leeks and mushrooms for 5 mins over a medium-high heat. Add the orzo and stock, and cook for 10 mins over a high heat, stirring continuously until tender. Stir through the crème fraîche and lemon zest. Season. Serve the orzo with the cod on top, along with the roasted lemon slices.
Nutrition Facts : Calories 571 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 0.42 milligram of sodium
CREAMY LEEK SOUP
Steps:
- Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
- Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
- Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
- Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
- Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
- Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.
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