Cod-n-Leeky

Two different members last week told Jamie about how delicious the cod is when prepared with sauteed leeks and pecans, so I made up a version of my own. Some of you may think the name sounds a bit like the Scottish chicken and leek soup named Cock-a-Leekie, but aside from that and the fact that there are leeks in the recipe, all similarities end there. 

Preparation

I am on a coconut spree, since I'll be heading to the tropical British Virgin Islands shortly, so I used coconut oil. I served this over salad one day, and spaghetti squash the next. I think I preferrred it with the spaghetti squash, but you could serve it over pasta, rice or wheat berries if you'd like to include a carb on your plate. (I'll be wearing a swimsuit in public soon, so it's salad and spaghetti squash on my current meal plan).

Ingredients
2T. coconut oil (I prefer unrefined so it smells and tastes like coconut)
~1/2lb. leeks, sliced and rinsed well
1/3 c. coarsely chopped pecans
~1/2lb. cod (or however much you like for 2 servings)
Salt and freshly ground pepper to taste
Red pepper flakes (optional)

Preparation
Heat 1 T. oil over medium high heat in a large cast iron skillet. Add leeks and saute a couple of minutes until bright green. Add pecans and toss. If it seems a bit dry, you can add a little more oil or a pat of butter.

Scootch those to one side and add the remaining coconut oil. When melted and hot, add your cod to the pan. Season with salt and pepper and hot pepper flakes, if desired. Cover to allow the fish to steam a bit. After four or five minutes, stir the leeks and pecans and check the cod. 

Turn when it's golden brown on the bottom and continue to stir the leeks and pecans. If they start to overcook, remove to a plate while you finish cooking the cod until flakey and perfect.

Serve over salad drizzled with Date Balsamic Vinegar and/or Shiitake Soy Sauce. Both are delicious as salad dressing, either alone or together.

 

Tip: How to Prepare and Eat Edamame

To prepare your edamame, rinse in a colander (don't worry about any rusty edges. Farmer Mary Ellen Raymond said the heat will turning them colors, but they taste great regardless) and boil in salted water for 3 to 5 minutes, drain and cool. Toss with more salt, if desired. Pop the beans out of the pod with your...Read more

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