Sautéed Cod With a Chunky Leek and Potato Sauce

This fish dish is sure to warm you up on a cold night.

By CHEF JAMIE RORABACK

Updated 11:47 PM EST, Tue, Jul 28, 2009

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To Serve Four

4 Cod Fillets- 5 oz. each, or substitute any favorite whitefish

¼ cup all-purpose flour

¼ cup cornstarch

2 tbsp. olive oil

2 tbsp. butter

1½ cups potatoes,peeled, diced ½-inch

1½ cups leeks, split in half lengthwise, cleaned and sliced into half rings

1 cup onions, sliced thinly

2 tsp. fresh Thyme, chopped

¼ cup white wine

1 cup vegetable broth or water

Salt and black pepper to taste

Preheat oven to 400ºF. Heat a sauteé pan on medium-high heat.

Combine the flour and cornstarch, seasoning to taste with salt and pepper. Lightly coat both sides of each fish fillet with the flour mixture, shaking off the excess. Add the olive oil to the pan and add fish fillets. Cook for about 2 minutes on each side or until a light golden. Remove fish to a sheet pan.

Drain the oil from the pan, add the butter and heat over medium heat. Add the potatoes, leeks, onions and thyme. Cook covered for about 5-10 minutes or until the potatoes begin to soften. Add the wine and boil down to evaporate the alcohol. Add the vegetable broth and bring to a boil without a cover to allow the liquid to reduce and get slightly thick from the potato starch. When the sauce is your desired thickness, season to taste with salt and black pepper. Reserve hot.

To finish, place the fish in the oven for about 5-8 minutes depending on the thickness of the fish until the fish flakes and is 145ºF measured at the thickest point with a thermometer. Serve fish fillets on a bed of the potato leek stew. Enjoy!

For more, see the CT Culinary Institute’s Web site.