Cod with Braised Kale and Potatoes
This dish is a study in contrasts—buttery, mild fish and slightly bitter kale. See the recipe »
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Cooking tools:
- Saute pan
- Nonstick skillet
- Colander
- Chef's knife
- Cutting board
- Paper towel
- Stove
- Measuring cup
Ingredients
- 1 lb. leeks
- 4 tbsp. extra-virgin olive oil
- 2 cloves garlic, peeled and minced
- 1 lb. new potatoes, washed and halved
- 1 lb. thick cod or halibut filets, cut into large pieces
- 3 cups packed, washed, stemmed, and roughly chopped kale leaves
- 1 cup Fish Stock
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