Comfort food tends to be fried and/or relatively heavy. This is a great comfort dish that’s perfect for a cold winter night and won’t leave you feeling stuffed or guilty.
serves: 4 difficulty: easy prep time:30-40 min
- 4 white fish steaks of 1/2 lbs each. This recipe works well with Chilean sea bass or halibut.
- 1 lbs small potatoes
- 1/2 lbs mushrooms – shiitake, enoki, porcini or chanterelles
- 4 leeks
- 1 cup chicken stock
- 1 head of garlic
- 1 bunch of thyme
- 2 tbs olive oil
- 1 tbs butter
Cut off the green part of the leeks, and use only the white part. Slice the white part of each leek lengthwise, and wash well both inside and out because leeks tend to hide dirt in the middle. Chop the leeks roughly.
Wash the potatoes and slices them in 1/4 inch rings.
Slice the entire garlic head through the middle horizontally (see the picture further below) such that each clove is halved. You don’t need to peel the garlic at all. Wash the mushrooms and chop them roughly in 1/2 inch pieces.
Heat the olive oil in a large sauté pan or a dutch oven, and sauté the leeks until translucent. Reduce the heat to medium, add the potatoes, and continue sautéing for 5 min. Season with 1/2 tbs sea salt and freshly ground black pepper. Add the two garlic head slices to the pan. Tie the thyme with kitchen twine, and add it to the pan as well. Add the chicken stock and cover with a lid. Cook for 10 min. Then add the mushrooms and cook for another 5 min. Add some more stock if necessary to keep the dish moist.
At this point the potatoes and the mushrooms have to be soft but not mushy. Make space in the middle of the pan by pushing the potatoes, leeks, garlic and mushrooms to the side. Place the fish steaks to in the middle of the pan, place the butter on top of the fish steaks, cover with a lid, and cook for 5 min.
To plate, place the potato-leek-mushroom mixture in the plate, and either top with the fish steak,
or place the steak on the side.
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