A FISH TRUCK PARKS IN RANGELY TWO DAYS A WEEK; RANGELY BEING A TWO-HOUR DRIVE FROM THE ATLANTIC COAST. THE FISHMONGER WAS SELLING BEAUTIFUL COD, WHICH HAPPENS TO BE ONE OF MY FAVORITE FISH. I'D BROUGHT SOME SAFFRON WITH ME AND WAS PLANNING TO MAKE A SAFFRON BEURRE BLANC, BUT AT THE LAST MINUTE I DECIDED TO SPRINKLE THE GROUND SAFFRON ON TOP OF THE FISH BEFORE I PUT IT UNDER THE BROILER. THE SAFFRON HAD A MORE INTENSE FLAVOR THIS WAY, ALTHOUGH NOT SO INTENSE AS TO OVERPOWER THE COD. PARTIALLY POACHED IN WHITE WINE, SCATTERED WITH CHOPPED LEEKS, THE DISH WAS HIT.
PRE-HEAT BROILER
TRIM THE LEEK, SLICE LENGTHWISE IN HALF. RINSE UNDER LUKEWARM WATER. DRY. CUT IN 1/2 INCH PIECES.
MELT 2TBSPS OF BUTTER WITH 2 TBSPS OF OLIVE OIL IN AN AU GRATIN PAN. COOK THE LEEKS FOR ABOUT A MINUTE ON A LOW FLAME UNTIL THEY SOFTEN. REMOVE TO A BOWL WITH A SLOTTED SPOON.
DRY THE FISH THOROUGHLY WITH PAPER TOWELS. SALT AND PEPPER.
RAISE THE HEAT TO MEDIUM AND COOK THE FISH FOR ABOUT THREE MINUTES.
ADD THE WHITE WINE AND COOK ANOTHER MINUTE.
DOT THE TOP OF THE FISH WITH BUTTER.
GRIND A GENEROUS PINCH OF SAFFRON IN A MORTAR AND PESTLE WITH A PINCH OF SEA SALT. SCATTER ON TOP OF THE FISH.
PLACE THE PAN UNDER THE BROILER, ABOUT EIGHT INCHES FROM THE HEAT, DEPENDING ON HOW HOT YOUR BROILER IS.
BROIL FOR A COUPLE OF MINUTES OR UNTIL THE FISH JUST STARTS TO BROWN ON THE TOP.
SPOON THE LEEKS ON TOP OF THE FISH. BROIL ANOTHER MINUTE OR UNTIL THE LEEKS START TO BROWN.
REMOVE FROM THE OVEN, GARNISH WITH FRESH PARSLEY AND LEMON WEDGES.
SERVES 6
Ingredients
Directions
PRE-HEAT BROILER
TRIM THE LEEK, SLICE LENGTHWISE IN HALF. RINSE UNDER LUKEWARM WATER. DRY. CUT IN 1/2 INCH PIECES.
MELT 2TBSPS OF BUTTER WITH 2 TBSPS OF OLIVE OIL IN AN AU GRATIN PAN. COOK THE LEEKS FOR ABOUT A MINUTE ON A LOW FLAME UNTIL THEY SOFTEN. REMOVE TO A BOWL WITH A SLOTTED SPOON.
DRY THE FISH THOROUGHLY WITH PAPER TOWELS. SALT AND PEPPER.
RAISE THE HEAT TO MEDIUM AND COOK THE FISH FOR ABOUT THREE MINUTES.
ADD THE WHITE WINE AND COOK ANOTHER MINUTE.
DOT THE TOP OF THE FISH WITH BUTTER.
GRIND A GENEROUS PINCH OF SAFFRON IN A MORTAR AND PESTLE WITH A PINCH OF SEA SALT. SCATTER ON TOP OF THE FISH.
PLACE THE PAN UNDER THE BROILER, ABOUT EIGHT INCHES FROM THE HEAT, DEPENDING ON HOW HOT YOUR BROILER IS.
BROIL FOR A COUPLE OF MINUTES OR UNTIL THE FISH JUST STARTS TO BROWN ON THE TOP.
SPOON THE LEEKS ON TOP OF THE FISH. BROIL ANOTHER MINUTE OR UNTIL THE LEEKS START TO BROWN.
REMOVE FROM THE OVEN, GARNISH WITH FRESH PARSLEY AND LEMON WEDGES.
SERVES 6
Notes
Looks delicious! Will try it.
I worked as a waitress at a resort in Rangely Maine years ago between boarding school and college. Our entertainment was going to the dump and watching the bears , or…I kid you not…watching one of us (never me!) get in a commercial dryer at the laundromat and spin around. Those were the days.
Sounds yummy, John. Problem is where to buy fresh fish around here? McCall’s is too far for us
and I buy from Pete on Mondays, but the rest of the week is a problem. Any ideas?