Recipe Source: Deliciously Healthy Dinners
Prep time |
Cook time |
Yields |
Serving Size |
15 minutes |
25 minutes |
4 servings |
3 oz cod, 1½ C broth and vegetables |
1 Tbsp butter
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2 C leeks, split lengthwise, sliced thin, and rinsed well
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3 medium carrots, rinsed, peeled, and cut into thin sticks
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4 new (red) potatoes, rinsed and sliced into ½-inch thick circles
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2 C low-sodium chicken broth
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2 Tbsp fresh parsley, rinsed, dried, and chopped (or 2 tsp dried)
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12 oz cod fillets, cut into 4 portions (3 oz each)
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½ tsp salt
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¼ tsp ground black pepper
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Directions
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1
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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.
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-
2
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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.
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-
3
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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).
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4
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Serve each cod fillet with 1½ cups broth and vegetables.
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