Scrod cooked with leeks, thyme, and potatoes is served as a thick chunky soup. This dish is hearty enough for an entree. Cod, haddock, pollock, hake, halibut, or catfish may be used in place of the scrod.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- 4 leeks, carefully rinsed, trimmed, and thinly sliced
- 2 Tablespoons unsalted sweet butter
- 1-1/2 cups light cream
- 1/2 cup chicken broth
- 1/2 teaspoon dried thyme, or 2 tablespoons fresh thyme leaves
- 1/3 cup chopped fresh Italian parsley
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 1-1/2 pounds new potatoes, parboiled (see notes), drained, and halved if large
- 1-1/2 pounds fresh scrod fillets, cut into 1-1/2-inch chunks (see notes)
Preparation:
Gently cook the leeks in the butter in a 4-quart heavy-bottomed casserole until the leeks are soft. Add the light cream, chicken broth, thyme, parsley, salt, and pepper. Simmer 10 minutes uncovered. Add the potatoes, cook 5 more minutes, then add the pieces of scrod and stir so that the scrod is covered with the hot sauce. Cover and simmer gently 8 to 10 minutes or until scrod is cooked.
Place in a heated tureen and serve in large soup plates.
Note: Cod, haddock, pollock, hake, halibut, or catfish may be used in place of the scrod. Parboiled means cooked in boiling, salted water for 10 minutes.
Yield: 4 servings
Recipe Source: Ann Clark's Fabulous Fish by Ann Clark (New American Library)
Reprinted with permission.
Place in a heated tureen and serve in large soup plates.
Note: Cod, haddock, pollock, hake, halibut, or catfish may be used in place of the scrod. Parboiled means cooked in boiling, salted water for 10 minutes.
Yield: 4 servings
Recipe Source: Ann Clark's Fabulous Fish by Ann Clark (New American Library)
Reprinted with permission.
