Skip to main content
  • Please note that our recently extended call center hours of 7 a.m. to 6 p.m. will be changing. Starting Sept. 27, 2021, our call center business hours will be changing back to our normal business hours of Monday through Friday from 8 a.m. to 5 p.m. If you have any questions, please feel free to call 1.888.301.1228.
  • Providers: Starting Sept. 1, 2021, we will be reverting to the Clinicas Del Camino Real and Gold Coast Health Plan Division of Financial Responsibility (DOFR) that was in place prior to May 1, 2020. Click here to learn more.

Please select your language.

Selecciona tu idioma.

Health library

Back to health library

Braised cod with leeks

Fillet cod with a leek beside it.

Makes 4 servings.


1 tablespoon butter

2 cups leeks, split lengthwise, sliced thin and rinsed well

3 medium carrots, rinsed, peeled and cut into thin sticks

4 new (red) potatoes, rinsed and sliced into 1/2-inch-thick circles

2 cups low-sodium chicken broth

2 tablespoons fresh parsley, rinsed, dried and chopped (or 2 teaspoons dried)

12 ounces of cod fillet, cut into 4 portions (3 ounces each)

1/2 teaspoon salt

1/4 teaspoon ground black pepper


  • Heat butter in a large sauté pan. Add leeks and carrots, and cook gently for 3 to 5 minutes, stirring often, until the vegetables begin to soften.
  • Add potatoes, chicken broth, parsley, salt and pepper, and bring to a boil over high heat.
  • Reduce heat and simmer gently until the vegetables are just tender, about 10 to 12 minutes.
  • Add cod fillet portions, and cover with a tight-fitting lid. Continue cooking over low heat for an additional 5 minutes or until the fish is white and flakes easily with a fork in the thickest part (to a minimum internal temperature of 145 degrees).
  • Serve each cod fillet portion with 1 1/2 cups broth and vegetables.

Nutrition information

Serving size: 3 ounces cod, 1 1/2 cups broth and vegetables. Amount per serving: 158 calories, 4g total fat (2g saturated fat), 42mg cholesterol, 13g carbohydrates, 17g protein, 3g dietary fiber, 437mg sodium.

Source: National Heart, Lung, and Blood Institute

Related stories