Braised Cod With Leeks

• 1 Tbsp butter

• 2 C 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 ½-inch thick circles

• 2 C 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)

• ½ tsp salt

• ¼ tsp ground black pepper

Directions

• 1

  Heat butter in a large sauté 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 145 °F).

• 4

  Serve each cod fillet with 1½ cups broth and vegetables.