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Braised Cod with Leeks

Nutrition Facts

Servings	4
Calories per serving	158
Carbohydrates per serving	13 grams
Protein per serving	17 grams
Fats per serving	4 grams

Ingredients

1 Tbsp butter
2 C leeks, split lengthwise, sliced thin, and rinsed well
3 medium carrots, rinsed, peeled, and cut into thin sticks
4 new (red) potatoes, rinsed and sliced into ½-inch thick circles
2 C low-sodium chicken broth
2 Tbsp fresh parsley, rinsed, dried, and chopped (or 2 tsp dried)
12 oz cod fillets, cut into 4 portions (3 oz each)
½ tsp salt
¼ tsp ground black pepper

Directions

1 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.
3 Add cod fillets, and cover with a tight-fitting 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).
4 Serve each cod fillet with 1½ cups broth and vegetables.

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