Go Back
Classic French Cod Stew with Leeks and Tarragon
Print Recipe Pin Recipe
Course Soup
Cuisine French
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 1/2 pounds cod fillets, cut into 2-inch pieces
  • 3 medium leeks, white and light green parts only, thinly sliced
  • 1/4 cup fresh tarragon leaves, chopped
  • 1 cup dry white wine
  • 3 cups fish stock
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the sliced leeks and minced garlic and cook for 5 minutes until the leeks soften.
  • Pour in the white wine and let it simmer for 3 minutes to reduce slightly.
  • Add the fish stock, salt, and pepper. Bring the mixture to a gentle simmer and cook for 10 minutes.
  • Add the cod pieces to the pot. Cover and simmer for 6 to 8 minutes until the fish turns opaque and flakes easily.
  • Remove the pot from the heat and stir in the chopped tarragon just before serving.

Notes

Add the tarragon only at the end so its flavor stays fresh and bright. If the broth tastes too light after cooking, a small pinch more salt brings out the wine and herb notes. Leftovers reheat gently on low heat; avoid boiling or the cod will turn tough. Serve with crusty bread to soak up the broth.
Course: Soup
Cuisine: French
Equipment: Large Pot, Knife, Cutting Board