Tender flounder cooked gently in flavorful broth.
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Nutrition per Serving
Ingredients
Estimated total cost: €15.05 · €3.76/serving
- 2 cups rich chicken stock or one 14- or 15-ounce can of high-quality brothEst. price €1.20–€3.50
- Three slender leeks, each cut into 1-inch-thick rounds (rinse thoroughly to remove any dirt trapped between layers)Est. price €1.80–€4.50
- Salt from exotic lands and freshly ground black pepperEst. price €0.05–€0.20
- 1 1/2 pounds delicate flounder or other slender fish fillets (pat dry with paper towels before cooking)Est. price €12.00–€18.00
Steps
- 1Begin by placing the stock in a spacious skillet that has a lid and set the heat to high. Allow it to come to a boil and simmer until it reduces by approximately half while you get the leeks ready. Remove the root and green ends of the leeks, then slice the white part lengthwise before thoroughly washing them. Proceed to chop each half into semicircles measuring between 1/8 to 1/4 inch thick, adding them gradually into the simmering broth as you proceed with cutting.
- 2Once the leeks have been incorporated, sauté for an additional minute. Season with salt and pepper to your liking, then introduce the fish into the pan. Lid it and either switch off the heat or reduce it to its lowest setting. Uncover after 3 minutes; if a fine knife can easily pierce through the fish without resistance, it is cooked perfectly. Monitor every minute thereafter until desired doneness is achieved.
Cultural note
Flounder in Fragrant Broth is a popular dish in Asian cuisine, known for its delicate flavors and comforting qualities. It is often served as a nourishing and soothing soup in many cultures.
Seasonal note
Flounder is typically in season during the spring and summer months, making this dish perfect for a light and fresh meal during those times.
Health note
This dish is a good source of lean protein and vitamins A and C from the flounder and broth. However, the high sodium content should be noted, so it's best enjoyed in moderation.
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