Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
1 ½ cups bottled clam juice or chicken stock2 teaspoons Dijon mustard2 tablespoons capers, drained3 thyme sprigs½ cup dry white wine, Sauvignon Blanc1 pound Yukon Gold potatoes, peeled, thinly sliced2 leeks, white and 1-inch of the green, thinly slicedSalt and freshly ground black pepper1 ½ pound cod fillets, cut into 6 serving pieces1 teaspoon lemon juice1 teaspoon freshly grated lemon zestFlat-leaf parsley sprigs as a garnishLemon wedges as a garnish
In a large frying pan over medium high heat, bring the bottled clam juice to a boil. Reduce the heat to maintain a simmer, Add the mustard, capers, thyme and wine. Place a layer of potatoes in the pan and top with a layer of leeks. Sprinkle with salt and pepper. Cover the pan and cook until the potatoes and leeks are tender, 12 minutes.
Remove the cover from the pan and place the cod fillets on top of the leeks and potatoes. Sprinkle the lemon juice and lemon zest over the fish and season with salt and pepper. Cover and cook until the fish is flaky, 5 to 6 minutes. Remove the cover and discard the thyme sprigs. Ladle the vegetables and fish into wide soup bowls and serve immediately garnish with chopped parsley and lemon wedges.
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!