Cod Steaks on a Bed of Creamy Leeks, Potato and Bacon

Ingredients

• 2 cod steaks, about 1 inch thick
• 500 g leeks, prepared weight, cut into rounds
• 1 onion, chopped
• 3 medium potatoes, peeled and sliced
• 5 slices bacon, chopped
• 100 ml stock
• 100 ml white wine
• 3 tablespoons cream
• flour (for dredging)
• butter, oil
• 2 wedges lemons

Directions

1. 1

   Fry the bacon over a medium heat with no extra fat until it's starting to go crispy and lots of fat has run off into the pan.

2. 2

   Add the leeks and onion, stir them around and cook for about 10 minutes.

3. 3

   Throw in the potatoes, stock and wine, season lightly with salt and black pepper, and simmer for about 20 minutes.

4. 4

   In the meantime, wash and dry the cod steaks, and dredge them in flour with salt and pepper.

5. 5

   When the leeks have had their 20 minutes, melt some butter in a non-stick frying pan with a little bit of oil. When it's hot, put in the cod steaks and cook them over a medium-high heat for five minutes on each side. Keep cooking the leeks in the meantime.

6. 6

   Just before serving, stir a few tablespoons of cream into the leeks and check the seasoning.

7. 7

   Pile the creamy leeks onto the plates, and pop the cod steaks on top with a wedge of lemon.