INGREDIENTS FOR 4 PEOPLE
2 tbps extra virgin olive oil
2 untreated limes
1.3 lbs of leeks (white part only)
1 ecodose water
1.3 lbs of cod fillets
Salt and freshly ground white pepper
½ lemon (finely grated lemon zest)
- Add the oil to the pot along with the lime juice. Cut the leeks into rings and then sautée them in pot without the lid for 1 minute. Season with salt and pepper. Add the ecodose of water, cover the pot and cook for 2 minutes, with the valve set at position 1.
- In the meantime, remove the backbone from the cod fillets and cut into pieces (about 2 inches).
- Once cooked, let the air escape from the valve, open the pot and place the cod fillets on top of the leeks. Cover the pot, turn on the heat and cook at position 1 for 45 seconds, once the pot whistles.
- Remove the pan from the heat, let the air escape from the valve and open the pot. Remove the leeks and the codfish and arrange them on a platter. Let the cooking juice thicken over high heat for a few seconds. Season the fish with a little salt and pepper, lemon zest and 1 tablespoon of the cooking juice and serve immediately.