Cod with Leek

Cod fillets, accompanied with leeks, potatoes, celery and carrot.
A delicious suggestion to enjoy a hearty meal of cod with vegetables.

work: 00h:45′ time: 24h:45′ medium:
Cod with Leek

Ingredients (4 servings)

  • 1 kg (2.2 lbs) salted cod fillet
  • 600g (1.3 lbs) potatoes
  • 6 medium leeks
  • 6 sprigs celery
  • 1 carrot
  • 100 ml (3.4 floz) olive oil
  • 150 ml (5.1 floz) water
  • pepper
  • 2 lemons, juice
  • 2 sharp tbsp flour
Peel, wash and chop the potatoes into slices.
Peel the outer leaves from the leeks, cut into slices and wash to clean them.
Wash the celery and cut into 2-3 cm/ 1" pieces.
Peel the carrot and cut into rings.
From the day before, cut the cod fillets into small pieces and place them in water, to remove the salt, until the time they will be cooked.
Change the water 4-5 times.
In a wide saucepan place a first layer of potatoes.
On top put the leeks, celery and carrots.
Above the vegetables put the pieces of cod.
Sprinkle with water and olive oil.
Sprinkle with pepper and little or no salt. It depends on how well the cod salt was removed.
Cover the saucepan and put over high heat until it begins to boil, turn down the heat and continue cooking for 30 minutes until the vegetables are cooked.
The food should have enough broth at the end.
If the fish is cooked early (test with a fork to be soft), withdraw it from the saucepan and put it back at the end, when you put the lemon sauce.

Lemon Sauce

Mix the lemon juice with the flour and add a large spoonful of the broth.
Pour the sauce onto the food and cook for 2-3 minutes. Shake the pan from the handles.
Cod with Leek
Serve and enjoy a healthy, hearty, and delicious lenten dish.
This dish can also be made with fresh cod (or frozen).