Braised Cod with Leeks

Braised Cod with Leeks
Prep time
Cook time
Total time
A simple but elegant midweek meal.
Recipe type: Main
Serves: 4
  • 1 Tbsp butter
  • 2 cups leeks, split lengthwise, sliced thin, and rinsed well
  • 3 medium carrots, rinsed, peeled and cut into thin sticks
  • 4 new (red) potatoes, rinsed and sliced into ½-inch thick disks
  • 2 cups low-sodium chicken broth, preferably homemade
  • 2 Tbsp fresh parsley, rinsed, dried and chopped (or 2 tsp dried)
  • 12 oz cod filets, cut into 4 portions (3 oz each)
  • ½ tsp salt
  • ¼ tsp ground black pepper
  1. Heat butter in a large sauté pan. Add leeks and carrots and cook gently for 3 – 5 minutes, stirring often, until the vegetables begin to soften.
  2. Add potatoes, chicken broth, parsley, salt and pepper and bring to a boil over high heat. Reduce heat and simmer gently until the vegetables are just tender, about 10 – 12 minutes.
  3. Add cod filets and cover with a tight-fitting lid. Continue cooking over low heat for an additional 5 minutes, or until the fish is white and flakes easily with a fork (to a minimum internal temperature of 145 °F).
  4. Serve each cod filet with 1½ cups broth and vegetables.
Nutrition Information
Serving size: 3 oz cod, 1½ C broth and vegetables Calories: 158 Fat: 4 g Saturated fat: 2 g Carbohydrates: 13 g Sodium: 437 mg Fiber: 3 g Protein: 17 g Cholesterol: 42 g

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