Best 6 Cod Steaks On A Bed Of Creamy Leeks Potato And Bacon Recipes
**Indulge in a Culinary Symphony: Cod Steaks on a Bed of Creamy Leeks, Potato, and Bacon**
Prepare yourself for a taste sensation like no other with our delectable Cod Steaks on a Bed of Creamy Leeks, Potato, and Bacon. This dish is a harmonious blend of flavors and textures, featuring tender and flaky cod steaks nestled atop a luscious bed of creamy leeks, soft potatoes, and crispy bacon. The richness of the cream sauce, infused with aromatic leeks and herbs, perfectly complements the delicate flavor of the cod, while the crispy bacon adds a satisfying crunch and a smoky touch. Each bite is a symphony of flavors and textures, leaving you craving for more. This exquisite dish is not only a culinary delight but also a visual masterpiece, sure to impress even the most discerning palate.
**Additional Recipe Delights:**
* **Creamy Leek and Bacon Pasta:** This indulgent pasta dish showcases creamy leeks, crispy bacon, and a touch of white wine, all tossed with al dente pasta.
* **Potato and Bacon Gratin:** Experience a comforting and cheesy gratin, featuring layers of thinly sliced potatoes, crispy bacon, and a creamy sauce, topped with a golden crust.
* **Leek and Bacon Quiche:** Savor a delightful quiche filled with leeks, bacon, and a creamy egg custard, encased in a flaky crust.
* **Cod Steaks with Lemon Butter Sauce:** Enjoy cod steaks cooked to perfection and bathed in a vibrant lemon butter sauce, complemented by fresh herbs and capers.
* **Potato and Leek Soup:** Indulge in a velvety smooth soup made with tender potatoes, leeks, and a hint of cream, perfect for a cozy meal.
COD STEAKS ON A BED OF CREAMY LEEKS, POTATO AND BACON
This dish was inspired by papet vaudois, a typical dish from the French-speaking part of Switzerland, which has a big fat sausage on the top instead of cod steaks and no bacon. I haven't tried this yet but wanted to save here for safekeeping. I got this from www.jill.net
Provided by Ceezie
Categories Vegetable
Time 49m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Fry the bacon over a medium heat with no extra fat until it's starting to go crispy and lots of fat has run off into the pan.
- Add the leeks and onion, stir them around and cook for about 10 minutes.
- Throw in the potatoes, stock and wine, season lightly with salt and black pepper, and simmer for about 20 minutes.
- In the meantime, wash and dry the cod steaks, and dredge them in flour with salt and pepper.
- When the leeks have had their 20 minutes, melt some butter in a non-stick frying pan with a little bit of oil. When it's hot, put in the cod steaks and cook them over a medium-high heat for five minutes on each side. Keep cooking the leeks in the meantime.
- Just before serving, stir a few tablespoons of cream into the leeks and check the seasoning.
- Pile the creamy leeks onto the plates, and pop the cod steaks on top with a wedge of lemon.
COD WITH LEEKS AND TOMATOES
Cod is a lean fish that is available year-round and can be baked, broiled, or poached. Its mild taste pairs well with sharp flavors, such as lemon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together leeks, lemon juice, oil, lemon zest, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with foil, and bake until leeks just begin to soften, 8 to 10 minutes.
- Remove baking dish from oven. Add tomatoes, and toss to combine. Season both sides of cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; place on top of vegetables.
- Cover dish and bake until fish is opaque throughout, about 15 to 20 minutes. Serve immediately.
Nutrition Facts : Calories 249 g, Fat 5 g, Protein 37 g
POACHED COD WITH POTATOES AND LEEKS
Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.
Provided by Andy Baraghani
Categories Bon Appétit Cod Poach Dinner Healthy Fish Milk/Cream Potato Leek Garlic Wheat/Gluten-Free
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place potatoes in a medium pot and add cold water to cover by 1"; season with salt and bring to a boil. Reduce heat and simmer until fork-tender, 15-20 minutes. Drain, reserving 1/4 cup cooking liquid. Return potatoes to pot; add 2 Tbsp. cooking liquid and 2 Tbsp. oil and lightly mash. Season with salt. Keep potatoes warm over low heat until ready to serve.
- Combine leeks, thyme, garlic, and milk in a medium wide saucepan. Season generously with salt and bring to a simmer over medium heat. Cook until leeks are just beginning to soften, 6-8 minutes. Gently slide cod into infused milk and poach until flesh is cooked through and beginning to flake, 7-9 minutes (adjust heat as needed to maintain a low simmer; thicker pieces of fish will take longer to cook).
- Divide warm potatoes, leeks, and cod among shallow bowls. Spoon some poaching liquid over each. Drizzle with oil; season with pepper.
BAKED COD WITH CREAMY MUSHROOM & LEEK ORZO
Rustle up our baked cod with orzo, creamy mushrooms and leeks in just 20 minutes. It's a super speedy supper - a great option for busy work days
Provided by Esther Clark
Categories Dinner
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the flour into a bowl and season. Dip each cod fillet into the flour until evenly coated. Heat 1 tbsp of the oil in a non-stick frying pan over a medium-high heat and fry the cod on each side for 2 mins, or until golden brown. Transfer to a roasting tin with the lemon slices on top and nestled in half the thyme. Bake for 10 mins.
- Heat the remaining oil in a pan and fry the leeks and mushrooms for 5 mins over a medium-high heat. Add the orzo and stock, and cook for 10 mins over a high heat, stirring continuously until tender. Stir through the crème fraîche and lemon zest. Season. Serve the orzo with the cod on top, along with the roasted lemon slices.
Nutrition Facts : Calories 571 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 0.42 milligram of sodium
COD ROASTED WITH BACON AND LEEKS RECIPE - (4.1/5)
Provided by DebCooks
Number Of Ingredients 9
Steps:
- Preheat oven to 425. Split the leeks lengthwise and wash them under cool water to remove the grit. Slice the leeks in half-moon slices and transfer to a bowl filled with cold water. Swish them around to clean completely and then drain. Heat 1 T oil over high heat and cook the bacon until golden and crispy. Lift the bacon from the pan and drain on paper towels. Add the leeks and the remaining tablespoon of oil to the pan and toss with the bacon fat. Season with salt and pepper. Put in a 9 x 13 pan and roast the leeks for 15 minutes. Remove from the oven. Season cod with salt and pepper. Add the wine, stock, and thyme to the pan. Set the cod on top and roast for 10 to 12 minutes or until fish is cooked through. To serve put the cod on plates and spoon the leeks and juice over and top with bacon.
COD WITH BACON, LETTUCE & PEAS
A good source of folate and fibre, this healthy fish supper also contains two of your five-a-day
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 10
Steps:
- Heat the sunflower oil in a medium non-stick frying pan. Add the bacon, shallot or onion, and garlic. Cook gently, stirring, for 2 mins, then push to one side of the pan.
- Season the cod with ground black pepper. Fry in the pan for 2 mins, then turn over. Add the peas and stock, and bring to a simmer. Cook over a medium heat for a further 2 mins, then add the lettuce and crème fraîche. Cook for a couple mins more, stirring the vegetables occasionally, until the fish is just cooked and the lettuce has wilted. Serve with bread to mop up the broth.
Nutrition Facts : Calories 430 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 1.8 milligram of sodium
Tips:
- Use fresh cod steaks: Fresh cod steaks will have a firm, white flesh and a mild, briny flavor. Avoid cod steaks that are limp or have a slimy texture.
- Season the cod steaks well: Before cooking, season the cod steaks with salt, pepper, and any other desired seasonings. This will help to enhance the flavor of the fish.
- Cook the cod steaks gently: Cod steaks are a delicate fish, so it is important to cook them gently. Do not overcook the fish, as this will make it tough and dry.
- Use a flavorful cooking liquid: The cooking liquid will add flavor to the cod steaks. A good option is to use a mixture of white wine, chicken broth, and lemon juice.
- Serve the cod steaks with a creamy sauce: A creamy sauce will help to balance the delicate flavor of the cod steaks. A good option is to make a sauce using heavy cream, Parmesan cheese, and fresh herbs.
Conclusion:
Cod steaks on a bed of creamy leeks, potato, and bacon is a delicious and elegant dish that is perfect for a special occasion. The cod steaks are cooked gently in a flavorful cooking liquid, and then served on a bed of creamy leeks, potato, and bacon. This dish is sure to impress your guests!
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