This was a recent weekend experiment based on an older #Fine Cooking’s recipe (http://www.finecooking.com/recipes/braised-pacific-halibut-leeks-mushrooms-clams.aspx); pacific wild cod was used instead of halibut, clams were omitted and shimeji mushrooms were used. The cod is very delicate, be sure not to overcook and handle with the fish with extra care while serving.
Ingredients: (serves 4)
4 oz (1/2 cup) unsalted butter, 4 packages of shimeji mushrooms (can be found in Asian supermarkets), 3 large leeks (white and light green parts only, thinly sliced, about 4 cups), kosher salt and freshly ground pepper, 3 cups low sodium organic chicken broth (or homemade , 4 pieces Pacific wild cod (medium size, 6 ounces), 1 Tablespoon finely chopped fresh flat leaf parsley (for garnish, parsley infused oil will be a good option), black truffle salt**optional
Preparation:
Melt the butter over medium heat in Dutch Oven.
Add leeks to pan, cook for 2 minutes, then add mushrooms; season lightly with kosher salt and pepper. Cook gently, stirring occasionally, until softened but not browned, approximately 7 to 8 minutes.
Add broth, raise the heat to medium high, and bring to a boil.
Pat dry the cod with paper towel; portion the fish (same size to cook evenly) then season both sides with salt and pepper. Gently place (nestle) the fish among the vegetables in the Dutch Oven.
Bring the broth back to a boil, cover tightly, and reduce the heat to low. Cook gently until the fish is just cooked through (approximately 8 minutes, I used a knife to “peek” and check for doneness, colour changes from translucent to opaque).
Serve the fish in shallow soup bowls (preferably warmed), topped with leeks and mushrooms, ladle the broth. For finishing touches, sprinkle a hint of black truffle salt (optional, do not overuse as it’s overpowering) and garnish with chopped parsley*.
*Additional notes:
The black truffle salt is optional – My friend Haruko brought me a jar from Italy as a present (Thank you so much!). We used very little to finish the dish and it was stunning! Since we didn’t use the clams, the truffle salt added more depth and flavour to the broth. Perhaps a few drops of parsley infused oil will round off the dish nicely than the chopped parsley. If you have time and the ingredients (do not throw away the roast chicken caucus), it is worthwhile to make your own chicken stock and have it ready for use in the freezer anytime. We had a salad as a first course and I will post the recipe later (OO).
You can use olive oil instead of butter (1/2 cup butter = 1/4 cup plus 2 Tablespoons olive oil), or combine together to enhance the flavour.
#Fine Cooking offers many excellent basic cooking tips, other than Rouxbe, I use the website and cookbooks/magazines as reference all the time.
My Golden Apron 