Braised Cod with Leeks and Carrots

Ingredients

• 1 yemek kaşığı tereyağı · 104 kcal
• 2 su bardağı pırasa (boyuna bölünmüş, ince dilimlenmiş ve yıkanmış) · 163 kcal
• 3 adet orta boy havuç (yıkanmış, soyulmuş ve ince şeritler halinde doğranmış) · 78 kcal
• 2 su bardağı düşük sodyumlu tavuk suyu · 50 kcal
• 2 yemek kaşığı taze maydanoz (yıkanmış, kurulanmış ve kıyılmış) · 3 kcal
• 340 g morina filetosu (4 eşit porsiyona bölünmüş) · 234 kcal
• ½ çay kaşığı tuz
• ¼ çay kaşığı karabiber

Method

1. Melt the butter in a large sauté pan over medium heat. Add the sliced leeks and carrots, cooking gently for 3 to 5 minutes, stirring often, until they begin to soften.
2. Stir in the chicken broth, parsley, salt, and black pepper. Bring the mixture to a boil over high heat, then reduce the heat and simmer gently for 10 to 12 minutes until the vegetables are just tender.
3. Place the cod fillets on top of the vegetables and cover tightly with a lid. Cook on low heat for about 5 minutes until the fish is opaque and flakes easily with a fork.
4. Ladle the flavorful broth and tender vegetables into bowls, top each with a cod fillet, and serve warm.

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