Red Meat Allergy Friendly Pan-Seared Cod with Caramelized Leeks
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Learn more →Ingredients
4 servings
For the caramelized leeks
- 3 large leeks, white and light-green parts only, halved lengthwise and sliced into ½-inch half-moons
- 3 tbsp olive oil, divided
- ½ tsp salt, divided
- ¼ cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp fresh thyme leaves
For the cod
- 4 cod fillets (about 6 oz each), skin-on or skinless
- ½ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Rinse the sliced leeks in a large bowl of cold water, swishing to dislodge any grit. Lift them out with your hands and spread on a clean kitchen towel to dry briefly — excess water will cause splattering in the pan.
- 2
Heat 2 tablespoons of the olive oil in a large skillet or sauté pan over medium-low heat until shimmering. Add the leeks and 1/4 teaspoon of the salt, stirring to coat. Cook, stirring every 3–4 minutes, until the leeks are very soft, collapsed, and golden at the edges, about 25–30 minutes. Adjust the heat as needed — the leeks should sizzle gently, not brown aggressively.
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