Prep: 1. Slice and rinse the white and light green parts of the leek. Make: 1. Place the leeks, broth, wine, vinegar, 1 tablespoon of the oil, and 1 teaspoon salt in a large frying pan over medium heat. Season with pepper and bring to a simmer, stirring occasionally. 2. Add the thyme and bay leaf. Reduce the heat to low, cover with tight-fitting lid. 3. Let braise until tender, about 30 minutes. 4. About 5 minutes before the leeks are ready, prepare the fish: pat both sides of the fillets dry with paper towels and season with salt and pepper. 5. Place the remaining oil in a large heavy-bottomed frying pan or cast-iron skillet over medium-high heat. 6. Once the oil is hot, add the fillets and cook, until the fish is opaque and easily releases from the pan, about 3 minutes per side 7. To serve, use a slotted spoon to divide the leeks among 4 shallow bowls. Place a piece of cod over the leeks in each bowl, spoon over the desired amount of the leek braising liquid, and sprinkle with the chives.
This dish has a great wow factor and works well with any white fish, just increase the cooking time a little for thicker fillets. If you want to take this up a notch sub in 1/2 cup white wine for some of the chicken broth. Leeks can be particularly dirty, make sure to rinse them thoroughly - https://www.youtube.com/watch?v=SdX6W6qpoEk Check out our tips for buying and cooking fish here - http://blog.gatheredtable.com/2015/06/21/a-beginners-guide-to-how-to-buy-and-cook-fish/ Looking for a good substitute? Many fish types are extremely versatile, check out our recommended substitutions here - http://blog.gatheredtable.com/2015/06/21/recipe-hacking-how-to-substitute-different-types-of-fish/