Today’s post features a delightful way to cook fish and side dish at the same time. To make this dish, the leeks are started then the cod is laid on top after the leeks have had a head start. The fish steams while the leeks finish cooking. Steamed cod with leeks cooks quickly, about 20 minutes or so. If serving another vegetable with the meal start it while waiting for the leeks to cook.
Leeks are good for you
You’ll recall we’ve used leeks before to make Leek and Potato Soup and more recently to make Colcannon for St. Patrick’s Day. In addition to being low in calories, leeks have some additional nutritional value. They’re a good source of the minerals manganese and iron, as well as vitamins A and C and folate (source). They are also rich in Vitamin K which has recently been shown to aid in cognitive function (source) In my area, leeks tend to be expensive compared to their cousins onion and garlic so I buy them to use in specific recipes. I haven’t tried growing them, but they’re supposed to be relatively care free.
I grew up on the Eastern Shore of Maryland where the seafood industry is an important part of the local economy. It’s relatively easy to buy locally caught seafood, especially shrimp, crabs and shellfish. Fish is another story, unless you catch your own. For those who don’t fish themselves, locally caught product is available, but it’s more common to buy frozen fish or fish that’s been shipped in from other regions, like tuna or salmon. Unfortunately, the most common commercially caught varieties of wild fish (Atlantic cod, salmon, tuna and sea bass) are in danger of population collapse due to overfishing. Fortunately there’s a group called Seafood Watch that was established to help consumers make smart choices when selecting fish. You’ll find their guide here which will help you make sustainable seafood choices whenever possible.
Change the fish and vegetables to suit what you have available
This method of cooking fish will serve you all year round. Any firm white fish can be cooked by this method, although the cooking times will vary. In the summer you could use sliced yellow squash, zucchini, onions and tomato (aka ratatouille). Bok choy is another good choice for using the method. Whichever vegetable you choose, the only equipment you’ll need is a large skillet with a lid…which makes for easy cleanup, too.
Rick and I had cod cooked this way in Spain. They used wine, but I didn’t have any white wine when I made this batch. I used a mix of water and white balsamic vinegar instead. Lemon juice would work, too.
Ingredients
- 1 pound cod filet or other firm white fish
- 2 leeks, trimmed, sliced and rinsed of grit
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup dry white wine substitute 1/2 cup water plus 1 teaspoon white balsamic vinegar OR juice of half a lemon
- salt pepper and paprika to taste
Instructions
- In a large skillet, heat the butter and olive oil over medium heat.
- Add the leeks and saute until they start to turn golden. Season the leeks to taste with salt and pepper.
- Season the fish on both sides with salt and pepper while the leeks are cooking.
- Add the wine or water and top the leeks with the seasoned cod filets.
- Cover the skillet with a lid and reduce the heat to a simmer. Keep an eye on it to make sure the liquid doesn't evaporate, reduce the heat even more (and add more liquid) if necessary.
- The fish is finished when the color turns opaque and the tip of a knife penetrates easily. The fish will flake, too. Start checking around 8 minutes for a 1/2 inch filet. It's better to under cook and have to return the fish to the heat than to overcook as the fish will get very tough.
- Before serving, sprinkle the fish with a little paprika to add color and a little smoky flavor.
More fish recipes to try:
I was doing the FG follow through from our FB group. Saw this recipe and wanted to see the technique. Great, clean and tasty!
Thanks, Peter! It works pretty well.
Happy Saturday! I just wanted to let you know your yummy recipe is one of my featured favorites from last week’s Get Him Fed Party! You’re welcome to come grab a featured badge and join the party again 🙂 Congrats!
Thank you! I appreciate it 🙂
I’ve never had leeks, but always wanted to try. This looks interesting. I’ll keep my eye out for them locally. Moving to Florida, the selection is just NOT as good. Thanks for sharing with Countdown in Style!
I don’t see them all the time in Maryland (at least where I shop) and they can be expensive. On the other hand, one or two leeks go a long way when you’re only cooking for two or three people.
Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
What great recipes this week in the link up!
Cindy from vegetarianmamma.com
Thanks for tweeting. I’m enjoying Gluten Free Fridays. I’m not celiac, but limiting the amount of gluten I consume does seem to help with my eczema.
Thanks for linking up at The Four Seasons Blog Hop! Sandra from Scrumptilicious 4 You! We would love to have you come back next week!
Thanks! I enjoy the Four Seasons Hop 🙂
What a fantastic recipe! We thoroughly enjoyed it! Thank you so much for attending Weekend Social Blog Hop and Link Party #13 ! We hope to see you there Friday at 9 PM to kick off week 14! We can hardly wait to see what you surprise us with!!
Heidy L. McCallum of The McCallum’s Shamrock Patch
I love Cod fish. This looks wonderful! Thanks for bringing it by and linking up at the Weekend Social on http://www.KitchenDreaming.com! We hope to see you again next week.
Since I joined a French cooking group I have been cooking more with leeks. I love the earthy flavor… wonderful for winter and spring. Thanks so much for sharing this delicious recipe with us on foodie friday.
I don’t recall eating them before this year. I really love the flavor.
Looks yummy Lydia and so healthy. Thanks for sharing.
It’s a nice way to cook fish, that’s for sure! I’m looking forward to cooking more with summer vegetables. Have a great weekend, Marla 🙂
Healthy and yummy – can’t beat it! adding to our recipe list and pinning!
It’s really a no fuss way to cook fish. Thanks for pinning, I hope you like it 🙂
I’m always looking for new recipes to cook fish – and this one gives me some interesting alternatives. Many thanks! Good to meet you!