ROASTED COD WITH BACON AND LEEKS
Steps:
- 1. In large skillet, cook bacon mod low heat until lightly colored and most of fat rendered, ~10 minutes. Transfer to plate. 2. Pour off all but 2 TBL of fat. Add celery and onion, cook mod heat until tender, ~8 minutes. Add garlic and cook, stirring, until fragrant. Increase heat to mod high and add spinach. Season with salt and pepper and cook, stirring, until wilted and excess liquid evaporates, ~4 minutes. 3. Transfer spinach mix to bowl and add diced bread, bacon, parsley, thyme, tarragon. Mix well and season with salt and pepper. Let cool to room temperature. 4. Preheat 425°. Season cod inside and out with salt and pepper, rub 2 TBL olive oil all over outside of fish. Open fish and sprinkle inside with lemon juice, then fill with stuffing; press gently to close. Using a sturdy needle and thread or toothpicks inserted vertically to pin fish together. Transfer to oiled rack. 5. In large roasting pan, toss leeks and fennel with 2 TBL olive oil, salt, pepper. Spread vegetables in even layer and set cod on rack on top. Roast in center of oven ~25 minutes. 6. In large bowl, whip cream to soft peaks. Beat in horseradish, season with salt/pepper; refrigerate. 7. Remove roasting pan from oven and pour wine around fish. Sprinkle with red pepper and arrange clams around cod, hinges down. Return to oven and roast ~15 minutes longer, until cod is cooked through and clams are open; remove clams as they open. Cover opened clams with foil. 8. When cod done, remove pan, preheat broiler. Remove all open clams from pan; discard unopened. Broil cod ~2 minutes to crisp skin, rotating pan. 9. Cut fish into serving pieces. Spoon fennel and leeks onto plates and top with cod and stuffing. Spoon roasting juices and clams over top. Pass horseradish cream at table. Stuffing can be refrigerated for up to 1 day. Stuffed cod can be refrigerated for ~4 hours before cooking.
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Sadeed Ladi
[email protected]Easy to make and very tasty!
LilxCloudy
[email protected]Delicious! The cod was cooked perfectly and the bacon and leeks were a great addition.
Abdulaziz Abubakar
[email protected]I'm not a big fan of fish, but this recipe was a pleasant surprise. The bacon and leeks added a lot of flavor and the fish was cooked perfectly.
Riaz Khan
[email protected]This recipe was easy to follow and the results were delicious. The cod was flaky and tender, and the bacon and leeks added a nice flavor.
HaMMAS AZAD
[email protected]I've made this dish several times and it's always a hit. The bacon and leeks add a wonderful flavor and the fish is always cooked perfectly.
Sara warsame
[email protected]Not a fan of cod, but this recipe changed my mind. The bacon and leeks were a great combination and the lemon-herb butter basting added a nice touch.
John Degwa
[email protected]This recipe is a keeper! The fish was cooked to perfection and the bacon and leeks were a delicious addition. I will definitely be making this again.
Rana Shafi
[email protected]Roasted cod is one of my favorite dishes and this recipe is one of the best I've tried. The bacon and leeks add a wonderful flavor and the lemon-herb butter basting keeps the fish moist and flavorful.
Niaz Rehman
[email protected]Easy and delicious! I added some extra herbs and spices to the butter basting and it gave the dish a really nice flavor.
Saadat Ali
[email protected]I made this for dinner last night and it was a hit! My family loved the crispy bacon and the leeks were a nice touch. Will definitely be making this again.
Saqib Saqib
[email protected]Followed the recipe and it turned out great! The fish was cooked perfectly and the bacon and leeks added a nice flavor.
Mohammad Basharat
[email protected]This roasted cod recipe is a delightful combination of flavors and textures. The cod is flaky and tender, while the bacon adds a savory smokiness and the leeks provide a sweet and subtle crunch. The lemon-herb butter basting adds a bright and tangy f