Ramekins filled with bubbling creamy sauce, flaky mild fish and fluffy mashed potatoes are the epitome of comfort. For a twist, substitute sweet potatoes for the russets, following the same cooking instructions.
Prep time 20 minutes
Total time 30 minutes
Portion size 4 servings
2 teaspoons unsalted butter
2 cups sliced leeks (white and light green parts only)
1/2 cup diced carrots
1/2 cup diced celery
3 cloves garlic minced
2 tablespoons all-purpose flour
3/4 cups sodium-reduced vegetable broth
1/4 cup milk
300 g cod or other firm whitefish fillets cut in 1-inch (2.5 cm) chunks
1/2 cup frozen peas
2 tablespoons chopped fresh dill
4 teaspoons lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon each salt and pepper
Mashed Potato Topping:
2 russet potatoes (about 500 g)
1/4 cup milk
2 teaspoons prepared horseradish
pinch each salt and pepper
In Dutch oven, melt butter over medium heat; cook leeks, carrot, celery and garlic, stirring occasionally, until beginning to soften, about 5 minutes.
Add flour; cook, stirring, for 1 minute. Whisk in broth and 1/4 cup water; cook, whisking, until slightly thickened, about 2 minutes. Whisk in milk. Remove from heat; stir in cod, peas, dill, lemon juice, mustard, salt and pepper.
Mashed Potato Topping: Meanwhile, prick potatoes all over with fork. Microwave on high until fork-tender, about 7 minutes. Set aside until cool enough to handle. Peel potatoes; mash with milk, horseradish, salt and pepper.
Divide cod mixture among four 1-cup (250 mL) ramekins. Spoon potato mixture over each, smoothing tops. Bake on rimmed baking sheet in 425 F (220 C) oven until filling is bubbly, about 10 minutes.
« Back to index