4oz leektender parts only, cleaned and diced ¼ inch
½cupvegetable stock
4ozfresh mushrooms such as black trumpets
6tablespoonsblack trumpet butteror use unsalted butter
¼teaspoonsalt
A few grinds of fresh black pepper
4ozfinely peeledseeded tomatoes, finely chopped
2Tablespoonsliced Italian parsley
Vegetable oil or light olive oil for drizzling
4tablespoonsbreadcrumbs
Fish
46 ozcod filletor another flakey white fish like halibut, catfish, etc
Lemon wedgesfor serving
Instructions
In a saute pan, melt the butter over medium heat. Pour into a mixing bowl and reserve.
Add the leeks and stock to the pan and cook until dry and the leeks are tender over medium high heat, stirring occasionally.
Transfer the leeks to the bowl to cool. Cut the trumpets or other mushrooms into slices, then add the mushrooms to the leeks along with the tomato, melted butter, and parsley. Season to taste with salt and pepper.
Spread the mushroom mixture over the cod. Sprinkle with breadcrumbs, criss-cross with oil, and broil at 500F for 10 minutes or until lightly browned and just cooked.
Serve with lemon wedges and whatever vegetable accompaniments.
Notes
Substitutions
Any flaky white fish will work well here. And you can substitute different mushrooms. Yellowfoot chanterelles or morels would be good.