Wednesday, January 20, 2016


Leeks are such a yummy ingredient but you'll find just about every recipe that includes them calls for a quick chop and sautee so today I'm writing about a quick tip to save you time and money!

Since I'm short on time these days ingredient prep has become essential to my way of cooking and I'm constantly putting things into my freezer and pulling other things out. All these ingredients and partial recipes that I've frozen in advance have helped me whip up a quick meals in no time.

The idea with the leeks came to me when I was prepping to make Fiskesuppe, a fish chowder like soup from Finland! During ingredient prep instead of just chopping enough leeks for the recipe I decided to chop 'em all and sautee in butter, lightly seasoned with himalayan sea salt. I would be using some the following day for another recipe with the leftover cod and then figured why not just freeze the rest in a ziplock bag!
One suggestion is to freeze it flat and then break it apart so you could pull out as much as you need for future recipes!

The Fiskesuppe begins with sauteeing leeks, shallots or onions, garlic and then veggies like celery, carrot, parsnip, and potatoes. Season the veggies and cover with fish stock, clam juice and water and cook until veggies are tender.
Right before serving bring the heat up close to a boil and add the cod, baby scallops and about a 1/2-1 cup heavy cream and simmer until seafood is tender. Enjoy!

The next recipe is one of the oldest recipes I remember making after watching Jamie Olive cook way back in his Naked chef days. I was in my early teens and it was the first time I bought and cooked leeks.

I simply placed the fillets of cod into a baking dish and topped with the sauteed leeks then baked until fish was cooked through. It's as simple as that and so delicious! Serve with a vegetable or potato side dish!


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