Cod with Braised Leeks and Fennel

The August issue of Cooking Light arrived and it was replete with seafood recipes – perfect, since we rarely eat enough seafood. We both love seafood – just about any type – but we just don’t cook it that often. With a new diet regime, that is changing…

It is The Seafood Issue – 56 ways to eat more seafood – and there are a couple of good ideas in there. One was for  Stovetop Braised Cod over Couscous with fennel and leeks – two of my most favorite vegetables. We had a pound of cod in the freezer, leeks and fennel in the ‘fridge, tomatoes in the garden, olives… We were set.

First thing I did was look at that pound of cod – 4 4oz portions – and put 2 of them back. I’m trying like hell to learn portion control at my advanced age.

Then it was out to the garden to get fresh tomatoes, basil, oregano, and mint.

Cod with Braised Leeks and Fennel

  • 1 leek, sliced
  • 1 medium fennel bulb, thinly sliced
  • 1 cup green beans, sliced into 3″ pieces
  • 2 garlic cloves, minced
  • 1 cup white wine
  • 2 tomatoes, chopped
  • 1/2 cup Seville olives, halved
  • fresh basil, oregano, and mint, chopped, to taste
  • crushed red pepper, to taste
  • salt and pepper, to taste
  • 2 cod fillets

Saute leeks and fennel in a bit of olive oil until wilted. Add green beans and garlic. Cook another minute or two.

Add wine, tomatoes, and olives, and cook until tomatoes break down and all is saucy. Stir in fresh herbs, crushed pepper, and S&P, to taste. Simmer for about 5 minutes.

Nestle cod pieces into the simmering braise and cover pan. Cook for about 4-5 minutes, until cod is cooked.

The original recipe called for serving this over couscous, but it would have been overkill – this was definitely enough food for the two of us without adding anything more.

As much as I love to eat – and I do love to eat – I’m finding that less really is more. I’m starting to feel better not gorging myself like I sometimes could. And I think this past weekend was the revelation point. We were surrounded by acres of fabulous food all weekend and I ate some of everything – but only some of everything. I did not deny myself anything – I merely had one instead of three. Well… except for Linda’s cookies. I did eat a lot of those – but still less than I would have last month.

I know the zealotry of the new convert, but I’m hoping that we can maintain the zeal in the weeks and months ahead. Going to the gym a minimum of three days a week is the cornerstone for this and is what will keep eating properly in the forefront.

It’s now week three…