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    You are in: Home / Recipes / Cod Steaks on a Bed of Creamy Leeks, Potato and Bacon Recipe
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    Cod Steaks on a Bed of Creamy Leeks, Potato and Bacon

    Total Time:

    Prep Time:

    Cook Time:

    49 mins

    4 mins

    45 mins

    Ceezie's Note:

    This dish was inspired by papet vaudois, a typical dish from the French-speaking part of Switzerland, which has a big fat sausage on the top instead of cod steaks and no bacon. I haven't tried this yet but wanted to save here for safekeeping. I got this from

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    Units: US | Metric


    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.

    Ratings & Reviews:


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

    Serving Size: 1 (774 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 809.1
    Calories from Fat 304
    Total Fat 33.8 g
    Saturated Fat 13.0 g
    Cholesterol 63.5 mg
    Sodium 556.1 mg
    Total Carbohydrate 110.6 g
    Dietary Fiber 17.3 g
    Sugars 15.0 g
    Protein 19.1 g

    The following items or measurements are not included:

    cod steaks


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