My mother in-law has a huge repertoire of delicious vegetarian side dishes. I love her sautéed leeks and carrots dish, which is sweet and lemony. I thought the flavors would be a perfect accompaniment to cod. This dish is light but flavorful, and is ready in less than 30 minutes from start to finish. I serve it with rice. I love the flavor of the rice soaked in the broth.
Here is what you’ll need:
- 1/4 cup of olive oil
- 5 carrots, sliced about 1/4 inch thick
- 3 leeks, cut lengthwise and sliced about 1/4 inch thick
- 1 heaping tbsp. sugar
- salt and pepper
- juice from 1/2 lemon
- 3/4 cup of chick stock
- 3 or 4 pieces of cod-fish
Add olive oil to a braiser pan or deep skillet and heat on medium-high. Add carrots, leeks, sugar, lemon juice, and salt and pepper to taste. Cover and cook for 5 minutes. Add the chicken stock and when it starts to boil, cover again and lower the heat to medium low. Simmer for five minutes. Season the cod with salt and pepper on both sides and nestle the pieces into the leeks and carrots. Cover again and cook for about 10 minutes, turning the cod over after five minutes. I serve this fish stew with rice.