How often do you cook leeks? I don’t think too much.
And if as a secondary ingredient it is sometimes included in the composition of certain dishes, then as the main ingredient it is used quite rarely. And for good reason. I have already published a recipe for leek and potato soup, and this time I will share a recipe for the perfect side dish for fish – leeks stewed in wine.
Because of the frying and stewing in butter (in addition to the wine), the leeks are quite greasy. Keep this in mind when selecting your main dish.
Try to pair it with something more unleavened. Steamed fish, seabass baked in salt, lean cuts of pork, beef, and even baked or boiled potatoes will shine in new colors with this addition.
- 3 leeks
- 4 garlic cloves
- 35 g (1,2 oz) of butter
- 150 ml (0,6 cups) of dry white wine
- 6 sprigs of parsley (20g)
- 1 red chili
When choosing leeks at the market or in a store – try to select the stalks of the same thickness and as thin as possible.
Remove the green part of the leeks. We won’t need it in this recipe, but you can save it for others.
Carefully cut the outer layer with a knife and remove it.
Cut off the tip and cut the stem in half lengthwise.
Rinse the leeks under running water. Make sure there is no soil left between the layers.
Peel and finely chop 4 cloves of garlic.
Cut the red chili peppers in half and remove the seeds.
Finely chop half of the parsley (2-3 stems) and set aside. You will need it later for serving.
In a skillet, melt 35 grams (1,2 oz) of butter over low heat.
Place leeks with the cut side down in the pan and cook for 1 to 2 minutes until browned. Flip it over.
Add the garlic and fry for about another minute to brown the leeks on the other side as well.
Add the chili and 3 stalks of parsley to the pan.
Pour 150 ml (0,6 cups) of white dry wine, bring to a boil, reduce the heat to a minimum, cover and leave for 12-14 minutes.
I didn’t have a proper lid, so I just put it on top. But it is advisable not to do that.
From time to time lift the lid and check to see if the liquid is boiling. If it is boiling, add 50-70 ml (3-5 tbsp) of water.
When the leeks are cooked, remove the parsley and chili and transfer to a plate. Top with the sauce left in the pan. If all the liquid has boiled away by this point, add 30-40 ml (2-3 tbsp) of water, scrape off the caramelized bits from the bottom of the pan, bring it to the boil, and stir it. Then pour this sauce over the leeks.
Sprinkle finely chopped parsley on top and serve.
Leeks Stewed in Wine
- 3 stalks leeks
- 4 cloves garlic
- 35 g butter
- 150 ml white dry wine
- 6 stalks parsley (20 g)
- 1 red chili
- Remove the green part of the leek. Remove the outer layer. Cut off the tail, cut the stem in half and rinse under running water.
- Finely chop the garlic. Cut the chili in half and remove the seeds. Finely chop half of the parsley and set aside until serving.
- Melt butter in a frying pan. Add leeks, cut side down, fry for 1 to 2 minutes, turn over. Cook for another minute.
- Add the garlic, chilies and the remaining 3 stalks of parsley to the pan. Cook for minutes, then pour in the wine, bring to a boil and cover.Reduce heat to low and cook for 12-14 minutes. *
- Place the leeks on a plate, pour the sauce from the pan and sprinkle with finely chopped parsley.