Braised Pacific Cod and Leeks

 Since moving to Arizona back in 2006 seafood has not been the thing I choose to cook or eat the most, but inspiration struck recently when doing some research on leeks. Leeks have major historic ties to our diets but their use is not nearly as common as it once was, now it's often relegated to a stock ingredient. Dry archaeological specimens from ancient Egypt have been found and they were heavily used in medieval times. They have an exquisite flavor and aroma, somewhere between onion and garlic but much more subtle. Combined with cod it truly is a magnificent match. As always use fresh, local, organic, non-GMO foods when possible.

Mise en Place

Before preparing to make any meal I fall back on my Le Cordon Bleu training when I get all my ingredients and equipment ready, this is called Mise en Place, literally "everything in place". This will save you from moments of realization like "Oh no, I forgot the butter!". 

Ingredients

 Always wash vegetable thoroughly before use

2 cups Leek, Sliced thin (remove the outer layer, wash ; wash sliced leeks before using)

1/2 cup Celery, Matchstick cut

1 cup Carrot, Matchstick cut

1 cup Sweet Peppers, Matchstick cut

2 ea Red Potatoes, Sliced thin

1 T EVOO

1 tsp Whole Coriander, Ground

1/4 tsp Smoked Paprika

1/2 tsp Whole Black Peppercorns, Ground

1/2 tsp Sea Salt, Ground

2 ea Wild Caught Pacific Cod Fillets

1 tsp Soy Sauce

1 cup Fish Stock (or Veggie Stock)

2 T Butter, Separated into 1 T pats

2 T Fresh Tarragon, Coarsely Chopped

1/2 of a Lemon, Sliced into wedges

Prep

1. Wash and cut the Leeks, Celery, Carrot, Sweet Peppers and Red Potatoes.

2. Chop the Tarragon and grind the Coriander, Black Peppercorns and Sea Salt. Put to the side.

3. Remove the thawed Pacific Cod fillets from the packaging (or use fresh if available) and pat dry with paper towels, place on a plate clean side up ; one side of the fillet will be cleaner and whiter. Sprinkle with Coriander  Smoked Paprika, Black Pepper and Sea Salt then rub gently. Put aside.

4. In a heavy saute pan over medium-low heat add the EVOO then the Carrots, saute briefly until starting to get tender. Add the Leeks, Celery and Sweet Peppers then saute for a few more minutes, until leaks soften. Add the Red Potatoes, saute for an additional two or three minutes. 

Note: Stir frequently while sauteing.

5. Level out the vegetables in the pan, place the Cod, seasoned side up, on top of the vegetables. Place one pat of butter on the top of each fillet. Pour the Fish Stock and Soy Sauce in the pan around the fillets. Cover, bring to a simmer, continue cooking for about three minutes.

6. Uncover, sprinkle the Tarragon around the fillets and recover the pan. 

7. Let simmer, covered, for an additional two to five minutes. Cod should have an internal temperature of 145 F. The flesh will be opaque and flake easily with a fork.

Plating

Use a dished plate, it will need to hold some liquid. Remove the Cod carefully from the pan with a spatula and place on a extra, clean plate. On your serving plates divvy up the vegetables in the middle of each plate. Gently transfer one Cod fillet on top of each mound of vegetables, pour the liquid from the pan carefully into the plate so it pools beneath the Cod and vegetables. Serve with lemon wedges.

Serve and enjoy this Blue Plate Special!