Cod With Braised Kale And Potatoes Recipe

ingredients

1 pound leeks
4 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and minced
1 pound new potatoes, washed and halved
1 pound thick cod or halibut fillets, cut into large pieces
3 cups kale leaves, washed, stemmed, and roughly chopped
1 cup fish stock or dry white wine
salt
freshly ground black pepper

directions

Trim off and discard green tops of leeks. Roughly chop white part, place in a colander, and wash thoroughly in running water to remove all sand. Drain, and dry on paper towels.

Heat 3 tablespoons olive oil in a large saute pan over low heat. Add leeks and garlic and cook slowly until leeks are tender, about 20 minutes.

Dry potatoes well and add to pan. Raise heat to medium-high and saute until lightly browned, about 3-5 minutes.

Add kale and stock or white wine. Cover, lower heat, and simmer until potatoes are tender and kale has cooked down, about 15 minutes.

Meanwhile, sear fish in a lightly oiled nonstick pan over medium-high heat until golden, about 1 minute per side. Add fish to kale mixture and continue to simmer until fish is opaque, about another 5 minutes.

Season to taste with salt and pepper and serve.

nutrition data

Nutritional data has not been calculated yet.