Leek, Potato and Zucchini Pancakes With Baby Lettuces
Cod and Mashed Potatoes
- Total Time
- 1 hour 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 6medium-size potatoes, scrubbed
- 4tablespoons butter
- ¼cup milk
- ½teaspoon salt
- ¼teaspoon freshly ground black pepper
- 2tablespoons minced chives
- 3tablespoons olive oil
- 1large onion, peeled, cut in half lengthwise and sliced thin
- 3garlic cloves, minced
- 2ripe tomatoes, peeled and diced
- 4cups dry white wine
- 2cups chicken broth
- 1bouquet garni (1 sprig thyme, 1 sprig parsley, 2 bay leaves, tied together)
- 1pound leeks, green part and roots discarded
- 1quart peanut oil
- 2tablespoons olive oil
- 1tablespoon butter
- 48-ounce cod fillets
- ½teaspoon salt
- ¼teaspoon freshly ground pepper
For the Potatoes
For the Sauce
For the Leeks (optional)
For the Cod
Preparation
- Step 1
To prepare the potatoes, place them in a large heavy pot and cover with cold water. Bring to a boil, then reduce to a simmer and cook, uncovered, until tender, about 30 minutes. Remove with a slotted spoon, peel potatoes and mash in a bowl with butter, milk, salt, pepper and chives. Cover with foil and keep warm in a low oven.
- Step 2
Prepare the sauce. In a saucepan warm the olive oil over medium-low heat. Add onion and saute until onion caramelizes, turning light golden, about 15 minutes. Add garlic and tomatoes and saute until liquid evaporates, about 5 minutes. Add wine and cook until sauce reduces by half. Add chicken broth and bouquet garni, then simmer on low heat uncovered for 20 minutes, or until sauce is thick. Cover and remove from heat.
- Step 3
If desired, cut leeks in half lengthwise, then halve again into quarters. Wash with cold water and dry completely. Heat peanut oil in a large heavy pot or straight-sided saucepan until the oil registers 275 on a deep-fry thermometer (the oil should not be so hot that it is close to smoking). Fry leeks a few at a time, until golden brown, about 5 minutes a batch. Remove with slotted spoon to drain on paper towels or paper bags.
- Step 4
To cook fish, heat the olive oil and butter in a saucepan, preferably nonstick, over medium. Season fish with salt and pepper and fry 3 minutes a side, turning once. Remove from heat.
- Step 5
Reheat sauce over medium heat until hot. Remove bouquet garni. To serve, mound mashed potatoes on platter, top with fish fillets, sauce and leeks.
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Private Notes
Cooking Notes
Not great. I found myself reworking each component part as I wasn't thrilled with results I got from following the recipe. No one complained, but I won't be making this again.
4 cups of wine? For 2 tomatoes and 1 onion. You must be kidding. I can't afford this dish. Tried it anyway because I had started and didn't realize how much wine it called for. Wasn't worth it.
Why wouldn’t we peel potatoes before cooking them when they are easier to handle? Is there a nutritional benefit to cooking in their skins?
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