Braised Scrod with Leeks, Potatoes, Thyme, and Cream Recipe

Name: Braised Scrod with Leeks, Potatoes, Thyme, and Cream Recipe
Ingredients: 4 leeks, carefully rinsed, trimmed, and thinly sliced; 2 Tablespoons unsalted sweet butter; 1-1/2 cups light cream; 1/2 cup chicken broth; 1/2 teaspoon dried thyme, or 2 tablespoons fresh thyme leaves; 1/3 cup chopped fresh Italian parsley; 1/4 teaspoon salt; 1/4 teaspoon freshly ground white pepper; 1-1/2 pounds new potatoes, parboiled (see notes), drained, and halved if large; 1-1/2 pounds fresh scrod fillets, cut into 1-1/2-inch chunks (see notes)

"Scrod cooked with leeks, thyme, and potatoes is served as a thick chunky soup. This dish is hearty enough for an entree. Cod, haddock, pollock, hake, halibut, or catfish may be used in place of the scrod...."

INGREDIENTS

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4 leeks, carefully rinsed, trimmed, and thinly sliced

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2 Tablespoons unsalted sweet butter

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1-1/2 cups light cream

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1/2 cup chicken broth

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1/2 teaspoon dried thyme, or 2 tablespoons fresh thyme leaves

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1/3 cup chopped fresh Italian parsley

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1/4 teaspoon salt

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1/4 teaspoon freshly ground white pepper

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1-1/2 pounds new potatoes, parboiled (see notes), drained, and halved if large

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1-1/2 pounds fresh scrod fillets, cut into 1-1/2-inch chunks (see notes)

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