Cod, Leeks, And Corn Recipe - Cooking Index
Cod, Leeks, And Corn Recipe - Cooking Index
If you serve this hot, accompany the fish with little new potatoes baked with herbs, or perhaps with a hot spicy corn bread. This dish is particularly good cold because the natural gelatin in the fish helps thicken the garlic-cream sauce.
Courses: Main Course| 4 tablespoons | 60ml | Olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 lbs | 908g / 32oz | Cod steaks - - (4 ea at 1 1/2" thick) |
| 2 | Leeks - with part of the (large) green, sliced crosswise | |
| 2 tablespoons | 30ml | Finely-chopped fresh basil |
| 1 cup | 237ml | Fish stock |
| 1/2 cup | 118ml | Dry white wine |
| 2 | Garlic cloves - minced | |
| 1/3 cup | 78ml | Heavy cream |
| 1 1/2 cups | 93g / 3.3oz | Fresh sweet corn kernels cut from the cob - (abt 3 ears) |
Preheat the oven to 375F
Heat the oil in a heavy skillet that you can put in the oven. Season the cod steaks and sear them quickly on both sides. Remove and reserve the steaks.
Add the leeks to the pan and saute for 5 to 8 minutes until soft. Add the basil, fish stock, and white wine, bring to the simmer. Put the cod on top of the leeks, cover the skillet tightly with foil, and bake for 10 to 12 minutes, until the fish is fork tender. Remove the steaks to a serving platter and keep warm.
While the fish is baking, simmer the garlic in the cream for 10 minutes. Then add the cream to the fish stock and reduce the liquid by half. Add the corn kernels and simmer 2 or 3 minutes, then pour the mixture over the cod.
Source:
CRAZY FOR CORN by Betty Fussell (c) 1995 Harper-Collins, New York, NY - 238 pages - $16.00 As reprinted in the Jul/Aug, 1996 issue of Cookbook Digest
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