FISH WITH CREAMY LEEKS
Provided by Maggie Ruggiero
Categories Fish Christmas Low Carb Quick & Easy Low Cal Low Sodium Leek Fall Winter Healthy Sour Cream Gourmet
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Whisk together sour cream and flour.
- Wash leeks, then put in a large heavy skillet with butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with parchment, then with a lid, and simmer over medium heat, stirring once or twice, until leeks are tender, about 10 minutes.
- Stir in sour-cream mixture and remaining 1/3 cup water.
- Season fish with 1/4 teaspoon each of salt and pepper, then add to leeks and cook, covered with parchment and lid, until just cooked through, 8 to 10 minutes. Serve sprinkled with dill.
WHITE FISH WITH BRAISED LEEKS AND SAFFRON
This stove-top-braised halibut has all of the savory depth of a classic bouillabaisse without the fussiness. You just simmer leeks with cherry tomatoes, chicken broth, and vermouth, then tuck in the fish to cook to perfection within minutes.
Provided by Lauryn Tyrell
Time 50m
Number Of Ingredients 13
Steps:
- Crush saffron and a pinch of kosher salt with a mortar and pestle (or with the side of a large knife) until combined. Stir in hot water; set aside.
- Heat 2 tablespoons oil and 1 tablespoon butter in a large straight-sided skillet or braiser pan over medium. Add leeks; season with kosher salt and pepper. Cook, stirring occasionally, until bright green and evenly coated, 3 to 4 minutes. Add vermouth and tomatoes; cook 1 minute.
- Add saffron water and broth; bring to a boil, then reduce heat to medium low and simmer, partially covered, until leeks are completely tender, about 25 minutes.
- Season both sides of fish with kosher salt and lemon zest; drizzle with remaining 1 tablespoon oil. Nestle into leek mixture, cover, and cook until fish is opaque and just cooked through, 5 to 6 minutes. Stir remaining 1 tablespoon butter into broth. To serve, toss together herbs and sprinkle over fish, then drizzle with more oil and season with flaky salt.
FILLET OF FISH WITH LEEK SAUCE
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle fish on all sides with salt and pepper.
- Trim off root ends of leeks. Cut each leek crosswise in half. Put upper green portion to another use, such as soup, or discard.
- Slice white part of leek lengthwise and rinse thoroughly between the leaves. Cut into thin strips, then into very thin cubes. There should be about 3 1/2 cups.
- Heat 2 tablespoons butter in a skillet and add shallots. Cook briefly, stirring, and add leeks. Cook, stirring, about 2 minutes and add wine and fish broth or clam juice. Cover closely and cook 5 minutes. Uncover and cook until most of the liquid evaporates. Swirl in 6 tablespoons of butter and the chives or parsley. Add salt and pepper.
- Heat remaining 1 tablespoon of butter in a large, heavy skillet and add fish fillets. Cook about 2 minutes on one side or until golden brown. Cook about 1 minute on second side. Cooking time will depend on thickness of fillets. This may have to be done in two batches.
- Spoon equal batches of the leek mixture into centers of four warmed plates. Cover each portion with one cooked fillet. Spoon 1 teaspoon of lemon juice over each fillet and serve.
Nutrition Facts : @context http, Calories 504, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 28 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 17 grams, Sodium 1217 milligrams, Sugar 4 grams, TransFat 1 gram
SAFFRON FISH WITH RED PEPPERS AND PRESERVED LEMON
This very flexible recipe is often served by Moroccan Jews and their descendants. Many who moved to France, for example, tend to prepare it with preserved lemons and olives. Others living in Jerusalem, like Danielle Renov, author of "Peas, Love & Carrots" (Mesorah Publications, 2020), might incorporate more spice. (Ms. Renov omits the saffron for Passover.) With the addition of red peppers and tomatoes coming from the Americas, it became the rich Moroccan dish it is today. Traditionally made with white fish, it also works with salmon or shad. Serve this as an appetizer, symbolic of the wish for abundance. Assemble it in the morning and cook it just before serving, or eat the fish at room temperature. For a main course, add quinoa or couscous to soak up the flavorful juices.
Provided by Joan Nathan
Categories dinner, seafood, appetizer, main course
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- Pour 2 cups of boiling water into a bowl and sprinkle with the saffron strands. Use a spoon to press the saffron strands against the side of the bowl to release the flavor. Cover the bowl with a plate and set aside.
- Heat the oil in a large skillet over low. Add the bell peppers, onion, tomatoes, garlic and cilantro stems, and season to taste with salt and pepper. Increase the heat to medium-high and cook for about 5 minutes, stirring occasionally, until the onion is transparent.
- Nestle the fish into the vegetables, sprinkle with the paprika, red-pepper flakes (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Pour the prepared saffron water over everything. (You can do all of this in advance 1 day in advance, and refrigerate until ready to finish.)
- When ready to cook, add the olives and preserved lemon (if using - but if using fresh lemon, that will come in Step 5). Bring the mixture to a boil over high, reduce to low, cover the pan and simmer for 15 to 20 minutes, basting the fish every 5 minutes. Sprinkle with the cilantro leaves during the last few minutes of cooking.
- Taste for seasoning and serve, setting the fish on top of the vegetables. Sprinkle with fresh lemon juice, if not using the preserved lemon. Serve warm or at room temperature.
FISH BAKED WITH LEEKS
Make and share this Fish Baked With Leeks recipe from Food.com.
Provided by Sandyg61
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Trim about 1/2 -inch from the root ends of the leeks, then trim off and discard all of the tough green leaves.
- Cut the rest in half lengthwise and chop; then wash well in a colander, being sure to rinse between all of the layers.
- Scatter the leeks over the bottom of an ovenproof casserole.
- Mix with the wine or stock, salt, pepper, and mustard.
- Top with the fish and sprinkle with salt and pepper.
- Cover the casserole and put in oven.
- Bake for 10 - 15 minutes, or until a thin-bladed knife meets little or no resistance when inserted into the thickest part of the fish.
- Uncover and serve with the leeks and pan juices spooned over the fish.
Nutrition Facts : Calories 270.3, Fat 1.8, SaturatedFat 0.3, Cholesterol 73.3, Sodium 170.2, Carbohydrate 25.1, Fiber 3.2, Sugar 7, Protein 33.1
LEEKS BRAISED IN CREAM WITH GARLIC AND LEMON
This is an incredibly easy and very wonderful way to prepare leeks. It is a perfect accompaniment for grilled fish or chicken served with buttered noodles. From the Perfect Vegetables Cookbook by Cook's Illustrated.
Provided by Ms B.
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim leeks about 2 inches beyond the point where the leaves start to darken.
- Trim the root end and cut the leeks in half length-wise and then crosswise into 1/2-inch pieces.
- Place the leek pieces in a large bowl filled with cold water and rinse thoroughly.
- Lift the leeks out of the water (the soil will have sunk to the bottom) and into a colander to drain.
- Melt the butter in a 12-inch skillet over medium-high heat.
- Add the leeks and garlic and cook, stirring occasionally, until the leeks start to soften, about 5 minutes.
- Add the cream, broth and zest.
- Cover and simmer until the leeks are tender, about 5 minutes.
- Remove the lid and cook until the braising liquid thickens, about 2 minutes.
- Sprinkle with parsley, season with salt and pepper to taste.
- Serve immediately.
Nutrition Facts : Calories 161.6, Fat 11.6, SaturatedFat 7.1, Cholesterol 35.6, Sodium 72.7, Carbohydrate 13.7, Fiber 1.7, Sugar 3.6, Protein 2.1
MUSSELS WITH LEEKS & SAFFRON
Combine mussels with leeks, sherry, white wine, double cream, garlic and parsley to make this Spanish-themed dish. It makes a great starter or light lunch
Provided by Diana Henry
Categories Lunch, Starter
Time 55m
Number Of Ingredients 10
Steps:
- Wash the mussels in a sink of cold water, removing any little beards and scrubbing any barnacles. Tap each one on the side of the sink - if the mussel doesn't close tightly, discard it (also discard any with broken shells). Put the mussels in a colander (in batches) and rinse really well under cold running water.
- Heat the oil in a large pan (or two pans if you don't have one big enough to fit all the mussels). Sauté the leeks for 8-10 mins until softening, then add the garlic and cook for another few mins. Add the bouquet garni, pour over the sherry and wine, sprinkle over the saffron and bring to just under the boil. Stir to help the saffron flavour the wine.
- Turn the heat down to medium-low, then add the mussels and stir. Cover the pan and allow the mussels to cook until they open (this will take about 4 mins), shaking the pan a few times. Remove the bouquet garni. Add the cream, stir and heat through. Taste for seasoning (mussels are always pretty salty, so you shouldn't need to add anything). Scatter over the parsley, then transfer the mussels to a large, warm serving dish or serve them straight from the pan.
Nutrition Facts : Calories 339 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium
CLAMS AND WHITE FISH IN CARROT-SAFFRON BROTH
Provençal bouillabaisse meets New England seafood stew in this brothy dish that features meaty clams and tender white fish. Carrots, fennel, and cherry tomatoes-along with fragrant aromatics like white wine, orange zest, and saffron-brighten up this wintry stew, making it a perfect dish for a cozy night in.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h20m
Number Of Ingredients 14
Steps:
- To bloom saffron, crush it in a mortar and pestle with a pinch of salt; transfer to a small bowl. Stir in 1 tablespoon hot water; set aside. Rub orange zest over both sides of fish; season with salt and pepper and drizzle with oil. Cover and refrigerate until ready to cook.
- Roughly chop dark-green parts of leek and half of fennel bulb. Place in a small saucepan; cover with 3 cups water. Bring to a boil, then reduce heat to low and simmer 10 minutes. Strain; discard solids. Meanwhile, finely chop white and light-green parts of leek and remaining half of fennel bulb.
- Heat 1 tablespoon each oil and butter in a large straight-sided skillet (or large Dutch oven) over medium; add finely chopped leek and fennel and a pinch of salt. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add tomatoes and wine and cook until wine has evaporated, 1 minute.
- Add carrots, saffron mixture, clam juice, and 1 1/2 cups strained broth. Bring to a boil, then reduce heat and simmer, partially covered, until carrots are crisp-tender, 10 to 12 minutes. Add clams, cover, and cook until all have opened, about 10 minutes more. Remove clams and transfer to a bowl (discarding any unopened ones); cover to keep warm.
- Add fish to skillet, cover, and simmer until cooked through, 5 to 7 minutes. Transfer fish to a plate. Stir remaining 2 tablespoons butter into broth; season lightly with salt and pepper. Return clams and fish to skillet; heat through, 30 seconds. Serve with bread and orange wedges.
More about "white fish with braised leeks and saffron recipes"
WHITE FISH & LEEK GRATIN | HEALTHY RECIPE | WW UK
From weightwatchers.com
THE BEST WHITE FISH RECIPES | ALLRECIPES
From allrecipes.com
FISH WITH BRAISED CELERY AND WHITE BEANS | RICARDO
From ricardocuisine.com
WHITE FISH WITH CREAMY LEEKS, PEAS & TARRAGON
From rachaelraymag.com
CARAMELIZED LEEKS & BRAISED COD - THE SPLENDID TABLE
From splendidtable.org
BRAISED LEEKS WITH CHICKPEAS, SAFFRON, AND DRIED MARJORAM
From fullbellyfarm.com
LEEKS AND WHITE FISH RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
BRAISED FISH WITH LEEKS - YOUTUBE
From youtube.com
BAKED WHITE FISH WITH SPINACH, LEEKS AND MUSHROOMS
From prospectthepantry.com
BRAISED LEEK WITH CHICKPEAS, SAFFRON AND MARJORAM
From makehastenotwaste.com
WHITE FISH WITH DILL SAUCE AND SAFFRON RICE - THE RANCH TABLE
From theranchtable.com
WHITE FISH WITH LEEKS RECIPE | EAT SMARTER USA
From eatsmarter.com
WHITE FISH WITH FENNEL, ORANGE AND LEEKS | RICARDO
From ricardocuisine.com
WHITE FISH WITH DILL SAUCE AND SAFFRON RICE RECIPE - MAGNOLIA
From magnolia.com
SALMON FILLETS WITH BRAISED LEEKS | CANADIAN LIVING
From canadianliving.com
EASY BAKED WHITE FISH FILLETS IN CREAM AND LEEK SAUCE
From littlescandinavian.com
BRAISED CHICKEN WITH LEEKS, AND SAFFRON RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
WHITE FISH WITH BRAISED LEEKS AND SAFFRON - PRESSREADER
From pressreader.com
FISH BAKED WITH LEEKS - MARK BITTMAN
From markbittman.com
WHITE FISH WITH CREAMY LEEK SAUCE | FOOD CHANNEL L RECIPE
From youtube.com
RECIPE: FISH SALAD WITH SAFFRON RICE AND LEEKS STEP BY STEP WITH ...
From handy.recipes
RECIPE: WHITE FISH AND LEEK GRATIN | DAILY MAIL ONLINE
From dailymail.co.uk
LEEKS IN WHITE WINE SAUCE | DELICIOUS BRAISED LEEKS RECIPE
From christmasinfairbanks.com
WHITE FISH RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BRAISED COD WITH LEEKS . SLIMMING & HEALTHY RECIPE - COOK AFTER ME
From cookafterme.com
PAN-SEARED HALIBUT WITH WINE-BRAISED LEEKS - GREATIST
From greatist.com
WHITE FISH WITH BRAISED LEEKS AND SAFFRON RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
COD BRAISED IN TOMATO SAFFRON BROTH - LEMON THYME AND GINGER
From lemonthymeandginger.com
FISH WITH BRAISED LEEKS WITH SHRIMP BUTTER SAUCE RECIPE
From recipezazz.com
SPANISH-STYLE BRAISED MONKFISH IN ROASTED PEPPER-SAFFRON SAUCE
From goddesscooks.com
BRAISED LEEKS WITH SAFFRON | GRUB STREET PUBLISHING
From grubstreet.co.uk
WHITE WINE BRAISED LEEKS RECIPE - PUREWOW
From purewow.com
BRAISED LEEKS WITH WHITE WINE AND THYME RECIPE FROM THE NATURAL …
From cooked.com
20 BEST WHITE FISH RECIPES - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love