-
1
Put the stock in a large skillet that can be covered and turn the heat to high.
-
2
Let it boil and reduce by about half while you prepare the leeks.
-
3
Trim the leeks of the root and green end; cut the white part in half the long way and rinse thoroughly.
-
4
Chop each half into 1/8- to 1/4-inch-thick semicircles, adding them to the boiling broth as you cut them.
-
5
When all the leeks are added, cook for another minute.
-
6
Add salt and pepper to taste and stir, then add the fish.
-
7
Cover and turn off the heat or keep the heat at an absolute minimum.
-
8
Uncover and check the fish after 3 minutes; it is done when a thin-bladed knife encounters no resistance.
-
9
Continue to check every minute until the fish is done.
-
10
Serve the fish with the leeks and some broth spooned over it; top all with a sprinkling of coarse salt.
-
11
Use any aromatic vegetable you like in place of the leeks, alone or in combination: shallots, onions, scallions, garlic, celery, or carrots (cut carrots into very small pieces or shred them on a grater or in a food processor so theyll cook quickly).
-
12
Add fresh herbs, especially parsley, chervil, or dill, alone or in combination.
-
13
Add spices, alone or in combination.
-
14
For example, for a North Africanstyle dish, use a few coriander seeds, a small piece of cinnamon, and a little cumin.
-
15
Or add a couple of teaspoons of curry powder to the broth.
-
16
You can also use this technique for thicker fillets, like red snapper, sea bass, or cod.
-
17
After you cover the skillet, keep the heat on low and, after about 6 minutes, check the fish every minute.
-
18
When a thin-bladed knife encounters no resistance, the fish is done; when it begins to flake, its overdonebut only slightly, and it will still be juicy.
