Leek Cod Pot Pies: We’re showing some #leeklove for this month’s Love Bloghop theme and this time, I knew I’d be making a tart, soup or one pot meal for sure (is it bad that I’m already over winter during the first week of January?) I remember making a seafood pot pie recipe years ago (my preference over beef) so I thought I’d pair some frozen cod I picked up from Trader Joe’s with leeks in a similar preparation.
Leeks are one of those foods that I love but really don’t use them as often as I should – like onions or garlic, which I’m never without. But they kept popping up in my CSA share into December which surprised me since I thought they were specifically a spring veggie. But it turns out that they are seasonal October – May and peak in January (hmm, guess that’s why this month is #leeklove!)
Leeks have a lovely, buttery flavor that comes out when you sauté them – in this recipe I paired them with freshly grated nutmeg for a twist that brings out the sweetness in both the leeks and fish. Along with the frozen cod, I used frozen puff pastry as I ran out of time to make my own. For a terrific homemade puff pastry, check out this recipe that I’ve made before from Regan of @The Professional Palate (along with a great trick she learned from a King Arthur Flour baking workshop.)
I divided this recipe among eight 5 ounce ramekins but you could use large ramekins or even a pie plate if you prefer one big pot pie.
Your hosts for #LeekLove:
Susan | Girl in the Little Red Kitchen | @littleredkitchn
Deanna | Teaspoon of Spice | @tspcurry
Kimberly | Learn to Cook Badger Girl | @Bdgergrl
T.R. | No One Likes Crumbley Cookies| @TRCrumbley
Do you love leeks? How to you use them? If you have a recipe on your blog, link it up below!