Braised Cod With Leeks

Ingredients

• 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 1/2-inch thick circles
• 2 cups low-sodium chicken broth
• 2 Tbsp fresh parsley, rinsed, dried, and chopped (or 2 tsp dried)
• 12 oz cod fillets, cut into 4 portions (3 oz each)
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Directions

1. Heat butter in a large saute 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.
3. Add cod fillets, 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 in the thickest part (to a minimum internal temperature of 145F).
4. Serve each cod fillet with 1-1/2 cups broth and vegetables.

Recipe Yield: Yield: 4 servings

Source: Deliciously Healthy Dinners and Deliciously Healthy Family Meals

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