INGREDIENTS 1 Tbsp butter 2 cups leeks , split lengthwise , sliced thin , and rinsed well
SERVES : 4 PREP TIME : 15 mins COOK TIME : 25 mins
3 medium carrots , rinsed , peeled and cut into thin sticks 4 red potatoes , rinsed and sliced into 1 / 2 inch circles 2 cup low-sodium chicken broth 2 Tbsp fresh parsley , rinsed , dried and chopped 12 oz cod fillets , cut into 4 portions ( 3 oz each ) 1 / 2 tbsp of salt 1 / 4 tsp of ground black pepper
INSTRUCTION :
Heat butter in a large sauté pan . Add leeks and carrots , and cook gently for 3 – 5 minutes , stirring often , until the vegetables begin to soften . 2 Add potatoes , chicken broth , parsley , and salt and pepper , and bring to a boil over high heat . Reduce heat and simmer gently until the vegetables are just tender , about 10 – 12 minutes . Add cod fillets , and cover with a tight lid . Continue cooking over low heat for an additional 5 minutes or until the fish is white and flakes easily with a fork in the thickest part ( to a minimum internal temperature of 145 ° F ). Serve each cod fillet with 1 1 ⁄ 2 cups broth and vegetables .