Salt Cod with Leeks
Ingredients:

  • pounds salt cod (soaked in water 12 hours ahead, changing the water 3 or 4 times to remove the salt)
  • 4 pounds leeks (wash and remove the first skin on the leek and remove the green top)
  • Salt, pepper, chili powder to taste
  • Extra virgin olive oil
  • White wine .

Drop the cod in boiling water and boil for about 10 minutes, let it cool (but not too long otherwise it will be difficult to fillet and to remove the skin)
Fillet the cod, removing the skin and all the bones
Cut the leeks in rounds of 1 inch, separating the heart from the outer layers
Cook the leeks for at least 15 minutes (20-25 minutes even if the leeks are not soft) in boiling water
 

In a 12 inch pot add ½ cup extra virgin olive oil and add the leeks (previously cut into 1 inch rounds). Boil for 5-10 minutes. Be careful not to burn them.

  • Flavor with chili powder to taste.
  • Add the cod already filleted for about 5 minutes and add a glass of white wine.
  • After the wine has evaporated add a tablespoon of tomato concentrate diluted in a glass of warm water (10 minutes)
  • Combine leeks previously cooked and let it all cook another 15 minutes on low heat.
  • It is important that the combined cod and leeks should not cook more than 30 minutes, if the leeks are tender do not increase the cooking time of the leeks before you join them with the cod.


Serve the cod with a sprinkling of freshly ground pepper. You can accompany this dish with roasted polenta, however I prefer to accompany this dish with fresh white Tuscan bread.

A white wine is suggested with this dish and our wine cellar offers a white grape fermentation that is called “the Francesina” or if preferred,a young black wine.


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