Poached Cod with Leek-Vermouth Broth
From “The Chef and the Slow Cooker” by Hugh Acheson
Makes 4 servings
4 (5-ounce) pieces of cod
fillet Fine sea salt 2 large leeks ¼ cup (½ stick) unsalted
butter 2 cups dry vermouth 2 celery stalks, finely
minced 4 bay leaves ¼ teaspoon ground Espelette chile (piment d’Espelette) or ground Korean chile (gochugaru) Edible flowers for garnish
(optional)
Instructions: Preheat a slow cooker on the high setting for at least 15 minutes.
Season the fish pieces evenly with the sea salt, as though you were sprinkling pixie dust. Arrange the fish on a wire rack set over a plate or baking dish and place it in the refrigerator, uncovered.
Halve the leeks lengthwise, then rise them carefully to remove any dirt between the layers. Pat the leeks dry, then slice them into ¼-inch-thick half-moons, discarding the root ends and the dark-green parts.
In a large skillet set over medium-high heat, melt the butter. When it bubbles and froths, add the leeks. Cook, stirring every minute or so, for about 7 minutes, until the leeks are limp and sweet. Add the vermouth and cook for 3 minutes. Add 2 cups of water and bring to a boil. Add the celery and bay leaves, then carefully transfer the contents to the slow cooker.
Cover and cook on the high setting for 1 hour. Add the Espelette chile to the leek-vermouth broth and stir to incorporate it. Remove the fish from the fridge, pat dry with paper towels and immerse in the broth. Cover the cooker with the lid and poach the fish on the high setting for 15 to 20 minutes, until just cooked through.
Serve immediately, either on a deep platter or directly onto individual plates, spooning some of the cooked leeks and cooking liquid on first, then carefully placing the fillets on top and spooning a bit more of the broth over the fish.
Garnish with edible flowers, if you like.