Steamed Cod with Leeks
This technique will work with any type of firm white fish and a variety of vegetables.
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.