Best Cod Steaks On A Bed Of Creamy Leeks Potato And Bacon Recipes

Cod, Leek & Potato Gratin image

Provided by ratherbeswimmin

Categories Oven

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 7

butter, for baking dish
1 1/2 lbs white potatoes, peeled
2 leeks, white and pale green parts, halved
1 lb cod fish fillets or 1 lb haddock fillet, thickly sliced on the diagonal
salt
white pepper
1 cup heavy cream

Steps:

Preheat the oven to 375°.
Butter a 13-inch oval gratin pan or 4 deep, individual-sized baking dishes.
Cut the potatoes crosswise into thin, uniform slices.
Cut the leeks crosswise into slices about twice as thick as the potatoes.
Season the fish lightly with salt and pepper.
Arrange half of the potato slices in the prepared dish, overlapping them to cover the bottom.
Season lightly with salt and pepper.
Scatter half of the leeks over the potatoes, then arrange the fish slices over the leeks in a single layer, overlapping the slices as necessary.
Top with the remaining leeks, then with the remaining potatoes.
Season with salt and pepper.
Pour the cream evenly over the layers; bake for 40 minutes.
Remove from the oven and spoon some of the cooking liquid over the top of the gratin to moisten the potatoes and help them brown.
Continue to bake until the top layer of potatoes is tender when pierced with a sharp knife, about 20 minutes.
Let stand for 10-15 minutes and serve.

Cod roasted with bacon and leeks Recipe - (4.1/5) image

Provided by DebCooks

Number Of Ingredients 9

4 leeks trimmed, white parts only
2 T olive oil
4 slices bacon, cut into 1/2 inch pieces
Kosher salt
Freshly ground pepper
4 cod fillets (5 to 6 oz)
1/4 c white wine
1/4 c chicken stock
2 teas fresh thyme leaves or 1 tsp dry

Steps:

Preheat oven to 425. Split the leeks lengthwise and wash them under cool water to remove the grit. Slice the leeks in half-moon slices and transfer to a bowl filled with cold water. Swish them around to clean completely and then drain. Heat 1 T oil over high heat and cook the bacon until golden and crispy. Lift the bacon from the pan and drain on paper towels. Add the leeks and the remaining tablespoon of oil to the pan and toss with the bacon fat. Season with salt and pepper. Put in a 9 x 13 pan and roast the leeks for 15 minutes. Remove from the oven. Season cod with salt and pepper. Add the wine, stock, and thyme to the pan. Set the cod on top and roast for 10 to 12 minutes or until fish is cooked through. To serve put the cod on plates and spoon the leeks and juice over and top with bacon.

Poached Cod With Potatoes and Leeks image

Provided by Andy Baraghani

Yield Serves 4

Number Of Ingredients 9

1 1/2 pounds small Yukon Gold potatoes
Kosher salt
2 tablespoons olive oil, plus more for drizzling
2 medium leeks, white and pale-greens parts only, halved lengthwise, with some root attached
4 sprigs thyme
2 garlic cloves, smashed
3 cups whole milk
4 (6-ounce) skinless cod fillets
Freshly ground black pepper

Steps:

Place potatoes in a medium pot and add cold water to cover by 1"; season with salt and bring to a boil. Reduce heat and simmer until fork-tender, 15-20 minutes. Drain, reserving 1/4 cup cooking liquid. Return potatoes to pot; add 2 Tbsp. cooking liquid and 2 Tbsp. oil and lightly mash. Season with salt. Keep potatoes warm over low heat until ready to serve.
Combine leeks, thyme, garlic, and milk in a medium wide saucepan. Season generously with salt and bring to a simmer over medium heat. Cook until leeks are just beginning to soften, 6-8 minutes. Gently slide cod into infused milk and poach until flesh is cooked through and beginning to flake, 7-9 minutes (adjust heat as needed to maintain a low simmer; thicker pieces of fish will take longer to cook).
Divide warm potatoes, leeks, and cod among shallow bowls. Spoon some poaching liquid over each. Drizzle with oil; season with pepper.