INGREDIENTS 1 Tbsp butter 2 cups leeks, split lengthwise, sliced thin, and rinsed well
SERVES: 4 PREP TIME: 15 mins COOK TIME: 25 mins
3 medium carrots, rinsed, peeled and cut into thin sticks 4 red potatoes, rinsed and sliced into 1 / 2 inch circles 2 cup low-sodium chicken broth 2 Tbsp fresh parsley, rinsed, dried and chopped 12 oz cod fillets, cut into 4 portions( 3 oz each) 1 / 2 tbsp of salt 1 / 4 tsp of ground black pepper
INSTRUCTION:
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, and 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. Add cod fillets, and cover with a tight lid. Continue cooking over low heat for an additional 5 minutes or until the fish is white and flakes easily with a fork in the thickest part( to a minimum internal temperature of 145 ° F). Serve each cod fillet with 1 1 ⁄ 2 cups broth and vegetables.