Ok, ya’ll. Bare with me….This delicious recipe written by Rachael Ray is so worth washing leeks for! I’ve never been too fond of the idea of having to wash leeks, and it seems like it might just be too hard (although it is super easy), but let me just say, that the smell alone of the thyme, garlic, and leeks cooking in the reserved bacon drippings is well worth it! This is a light and healthy meal for my low carb and paleo friends (just leave out the half and half). Try halibut, mahi-mahi, or salmon in this recipe, too.
3 T. extra virgin olive oil
6 bacon slices, coarsely chopped
3 large leeks, superdark green parts and roots discarded
2 large garlic cloves, finely chopped
1/2 tsp. dried thyme
1 large pinch of red pepper flakes
Salt and black pepper
3/4 cup white wine
1 1/2 cups chicken stock
1/4 cup half and half
4 (6 oz.) portions tilapia
1/2 cup flat-leaf parsley, chopped
3 sprigs fresh dill, chopped
Zest of 1 lemon
Crusty bread to pass at the table
Preheat a large skillet over medium heat with 1 T. of the olive oil. Add the chopped bacon and cook, stirring every now and then, until crisp, about 2 to 3 minutes. While the bacon is getting crisp, prepare the leeks.
To clean the leeks, cut each in half lengthwise, then thinly slice each half into half moons. Fill a large bowl with cold water, transfer the sliced leeks to the water, swish the leeks around in the water, and then let them sit without disturbing them for a minute. Using your hands, skim the leeks from the water without stirring up the dirt that has settled on the bottom. Drain the leeks thoroughly, feeling them for grit. If you feel some, repeat the cleaning process with a clean bowl of water. Rachael says not to forget to thoroughly wipe off your cutting board after chopping the leeks, otherwise the next thing you chop on the board will have sand and grit in it.
Once the bacon is crisp, remove it from the skillet to a paper-towel-lined plate and reserve. Don’t wipe the skillet out. There is lots of good bacon flavor and drippings left behind. Return the skillet to the stovetop over medium heat and add the leeks, half the garlic, the thyme, red pepper flakes, salt, and pepper and cook, stirring occasionally, for 3 minutes. Add the white wine and cook for 1 minute, then add the chicken stock and half and half or heavy cream. Bring the mixture up to a simmer, then turn down the heat to medium low. Simmer the mixture for about 10 to 12 minutes, until tender and creamy.
While the leeks are cooking, start the tilapia. Season the tilapia on all sides with some salt and pepper. On a plate, combing the parsley, dill, the remaining garlic, and the lemon zest. Gently press one side of each tilapia fillet into the herb mixture. Preheat a medium or large nonstick skillet over medium heat with the remaining 2 tablespoons of olive oil. Once the oil is hot, add the tilapia fillets herb side down, then turn the heat up to medium high, flip the tilapia, and continue to cook for 4 to 5 minutes, or until cooked through.
Add the reserved crispy bacon to the leeks and stir to combine. Divide the leeks among 4 serving plates. Top each pile of leeks with a portion of the tilapia. Cut the lemon into wedges and squeeze the juice over the fish. Serve with some crusty bread on the side. Yum E!
4 Servings
COOKING THE BOOKS YA’LL!