Recipe Source: Deliciously Healthy Dinners
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| Prep time | Cook time | Yields | Serving Size |
| 15 minutes | 25 minutes | 4 servings | 3 oz cod, 1½ C broth and vegetables |
| 1 Tbsp butter | | 2 C leeks, split lengthwise, sliced thin, and rinsed well | | 3 medium carrots, rinsed, peeled, and cut into thin sticks | | 4 new (red) potatoes, rinsed and sliced into ½-inch thick circles | | 2 C low-sodium chicken broth | | 2 Tbsp fresh parsley, rinsed, dried, and chopped (or 2 tsp dried) | | 12 oz cod fillets, cut into 4 portions (3 oz each) | | ½ tsp salt | | ¼ tsp ground black pepper | | | | calories | 158 | | Total fat | 4 g | | Saturated fat | 2 g | | Cholesterol | 42 mg | | Sodium | 437 mg | | Total fiber | 3 g | | Protein | 17 g | | Carbohydrates | 13 g | | Potassium | 476 mg | |
Directions -
| 1 | Heat butter in a large sauté pan. Add leeks and carrots, and cook gently for 3–5 minutes, stirring often, until the vegetables begin to soften. | -
| 2 | Add potatoes, chicken broth, parsley, and salt and pepper, and bring to a boil over high heat. Reduce heat and simmer gently until the vegetables are just tender, about 10–12 minutes. | -
| 3 | Add cod fillets, and cover with a tight-fitting lid. Continue cooking over low heat for an additional 5 minutes or until the fish is white and flakes easily with a fork in the thickest part (to a minimum internal temperature of 145 °F). | -
| 4 | Serve each cod fillet with 1½ cups broth and vegetables. | |
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