• 4servings
  • 50minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 2 lb leek s, including the tender green parts, thinly sliced

  3. 1/2 cup water , boiling

  4. Salt

  5. 2 tablespoons all-purpose flour

  6. 2 cups milk

  7. Persillade, made with 2 cloves garlic

  8. 2 salt anchovies, rinsed, filleted and chopped

  9. 1 1/2 lb salt cod, poached and flaked

  10. Freshly ground pepper

  11. Whole nutmeg

  12. 3/4 cup freshly grated Gruyere or Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Warm the olive oil in a heavy sauté pan over medium-low heat. Add the leeks and cook, stirring with a wooden spoon, until they are softened and begin to color, about 20 minutes. Add the water, salt very lightly and simmer until the water evaporates completely and the leeks begin to stick to the pan, 8-10 minutes. Sprinkle the flour evenly over the stop, stir well and add the milk slowly, stirring all the while. Stir in the persillage and simmer gently for 15 minutes.

  2. Stir in the anchovies and the cod and simmer for 10 minutes. Grind over some pepper and scrape over a bit of nutmeg. Stir in the grated cheese and taste for salt. Simmer for a couple of minutes longer and serve directly from the sauté pan.


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