Braised Cod With Leeks and Cherry Tomatoes

My long-time fellow foodie friend (FFF!) Kim Higgins passed along this wonderful recipe from her Aunt Gidli Frauenfelder, who is known in the family as a outstanding cook. This method provides a great way to ensure your fish will be moist and not overcooked, which is always my main concern. After sauteing leeks, garlic, tomatoes and wine (sounding good so far?) you nestle the fish into the vegetables and cook, covered, until tender. Quick, easy and quite delicious. I googled the recipe and found it came from a 2019 cookbook called “How to Braise Everything” from America’s Test Kitchen.

I have made this twice; the first time with leeks and the second time with a sliced sweet onion in order to save a trip to the market. Both were great! Kim said Gidli likes to use the frozen cod from Costco, and Kim and I both used fresh halibut from our Fish Market. Any white fish would work fine no doubt.

3 Tbs. unsalted butter

1 pound leeks, white and light green parts only, halved lengthwise, sliced thin and washed thoroughly

Salt and Pepper

4 garlic cloves, minced

12 ounces cherry tomatoes, halved

1/2 cup dry white wine or dry vermouth

4 (6-to-8-ounce) skinless cod fillets, 1 to 1 1/2 inches thick

Melt 2 Tbs. butter in a 12-inch nonstick skillet over medium-high heat. Add leeks and 1/4 tsp. salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, wine and 1/4 tsp. pepper and bring to a simmer.

Pat cod dry with paper towels and season with salt and pepper. Nestle cod into skillet and spoon some vegetables and sauce over top. Cover and reduce heat to medium low. Cook until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 10 to 12 minutes.

Carefully transfer cod to platter. Stir remaining 1 Tbs. butter into vegetables, season with salt and pepper to taste, and spoon vegetables and sauce over cod. Serves 4.
Note: If your fish is less than an inch thick, check it earlier.