Cod, Leek & Potato Pot

Name: Cod, Leek & Potato Pot
Total time: 45 min
Yield: 2 servings
Ingredients: 350 g Cod fillets; 200 g Leek; 400 g Potatoes; 15 g Butter; 500 ml Vegetable stock; 80 ml Heavy cream 35%; 8 g Fresh dill; 0.5 whole Lemon; 0.25 tsp Salt; 0.25 tsp Black pepper

A gently simmered cod supper with tender potatoes, sweet leeks and a small splash of cream.

45 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Cod fillets350 g
Leek200 g
Potatoes400 g
Butter15 g
Vegetable stock500 ml
Heavy cream 35%80 ml
Fresh dill8 g
Lemon0.5 whole
Salt0.25 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Fish, milk; check stock for celery and other allergens

Method

Prepare

Wash the fresh produce. Trim the leek, split it lengthways, wash out the grit and slice thinly. Peel the potatoes and cut into 1.5 cm cubes. Cut the cod into large 4 cm pieces.

Soften and simmer

Melt the butter in a wide saucepan over medium-low heat. Soften the leek for 7 minutes without browning. Add the stock and potatoes, bring to a simmer, cover and cook for 12–15 minutes until the potatoes are tender.

Poach the cod

Stir in the cream and seasoning. Nestle in the cod and simmer very gently, partly covered, for 6–10 minutes until the thickest pieces reach 70°C / 158°F. Avoid vigorous stirring, which breaks up the fish.

Finish

Chop and fold in the dill. Squeeze in the lemon juice, then divide the fish, potatoes and broth between two wide bowls.

Cook the potatoes fully before adding the fish so the cod does not have to wait in the hot broth. Keep raw meat or fish utensils separate from ready-to-eat food, and wash hands and work surfaces after handling raw protein.

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