Salt Cod With Leeks
Salt cod with leeks offers a savory, comforting dish featuring tender salt cod, sweet leeks, and a flavorful broth, perfect for seafood lovers and hearty meals.
Ingredients
Instructions
- Soak the salt cod in water for at least 48 hours, changing the water regularly.
- Cut the soaked cod into 2-inch pieces and place them in a pot with 3 1/2 pints of water, the sliced onions and garlic, and the bouquet garni. Bring to a boil and simmer for 15 minutes.
- Dab the cooked cod dry, lightly flour the pieces, and fry in very hot olive oil until golden brown.
- Transfer the fried cod to the bottom of a gratin dish.
- Slice the white parts of the leeks and brown them slightly in the same pan used for frying.
- Place the browned leeks on top of the cod in the gratin dish.
- Add the meat stock and season generously with pepper.
- Bake in a hot oven for about 20 minutes and serve hot, preferably with mashed or boiled potatoes.
Tips & Substitutions
For best results, ensure the salt cod is thoroughly soaked to remove excess salt, which enhances the dish's flavor. If fresh leeks are unavailable, you can substitute with green onions or shallots. For a different texture, consider using panko breadcrumbs instead of flour for a crunchier finish. Adding a splash of white wine to the stock can elevate the dish further.
Serving Suggestions
This dish is best served hot and pairs beautifully with mashed or boiled potatoes, which help to soak up the delicious sauce. A side of steamed green beans or a simple green salad can add freshness to the meal. For a unique twist, serve with a side of Fish Cakes (Fiskekaker) to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the cod and leeks in a baking dish and cover with foil. Heat in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes. Avoid microwaving, as it may dry out the cod.
Nutrition & Diet Analysis (per serving)
Each serving of Salt Cod With Leeks contains roughly 1248 calories, with 46g protein, 139g carbohydrates, and 56g fat. It is an excellent source of protein (92% of the Daily Value), iron (59% of the Daily Value), and vitamin C (48% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the salt cod is properly soaked?
The salt cod should be firm but not overly salty when soaked, and it should have a pleasant fish smell. After 48 hours, taste a small piece; it should be mildly flavored. If it still tastes very salty, soak it longer, changing the water more frequently.
Can I use fresh cod instead of salt cod?
Yes, you can use fresh cod, but you will need to adjust the recipe. Skip the soaking process and reduce the cooking time in the pot, as fresh cod cooks faster. Season the dish to taste, as fresh cod will not have the inherent saltiness of salt cod.
What can I substitute for meat stock?
If you're looking for a lighter option, vegetable stock is a great substitute for meat stock, providing a similar depth of flavor. For a richer taste, you could also use seafood stock, which complements the fish beautifully while keeping the dish cohesive.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).