One-pan cod with leek and dill
Pieces of cod simmered under a lid on a bed of leek and carrot in a light sauce of fish stock, white wine and a little crème fraîche, with plenty of dill. Serve with boiled or riced potatoes. Many scatter peeled prawns over the fish at the end.
- 30 minTime
- 19 minHands-on
- 4Portions
- ≈ 46 krper portion
- 440kcal per portion
Ingredients for 4 portions
- 2Leeks, in thin strips
- 2Carrots, in thin strips
- 1 tbspButter
- 1 dlWhite wine, dry, or more water (optional)
- ≈ 1 ½ dlWater
- 1 cubeFish stock, stock cube
- 1 dlCrème fraîche, half-fat if you like
- 1 dlDill, chopped
- 500 gCod fillet, or saithe, in portions
- to tasteSalt
- to tasteBlack pepper
On the side
- 800 gPotato, floury or waxy
Method
- Peel the potatoes and halve any large ones. Put them in a saucepan, cover with water, add salt and bring to the boil.
- Boil the potatoes until tender, about 20 minutes.
- Trim the leeks and cut them into thin strips. Peel the carrots and cut them into thin strips.
- Fry the leek and carrot in the butter in a large, deep frying pan over medium heat for 4 minutes, until softened.
- Pour in the wine, water and crumbled stock cube. Stir in the crème fraîche and half the dill and bring to the boil.
- Season the fish with salt and pepper and lay the pieces on the bed of vegetables. Cover and simmer over low heat for 6–8 minutes, until the fish is white all the way through and flakes easily.
- Scatter the rest of the dill over the fish. Drain the potatoes, rice them if you like, and serve straight from the pan.
The cost is estimated from Swedish grocery prices.
