Ingredients:

  • 3 tbsp extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1 large leek, white and light green parts only, thinly sliced
  • 1 medium yellow onion, finely diced
  • 1 tsp sea salt
  • 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 5 cups high-quality fish stock or clam juice
  • 1/2 cup dry white wine
  • 1 tbsp tomato paste
  • 1.5 lbs firm white fish (Cod, Halibut, or Snapper), cut into 1.5-inch chunks
  • 1/2 cup fresh Italian parsley, chopped
  • 2 tbsp fresh dill, chopped
  • 1 tsp fresh thyme leaves
  • 1/2 tsp red pepper flakes
  • 1 medium lemon, zested and juiced

Instructions:

  1. Place the extra virgin olive oil and sliced garlic in a cold, heavy-bottomed Dutch oven. Turn the heat to medium-low and allow the garlic to gently sizzle and infuse the oil until fragrant.
  2. Add the sliced leeks and diced yellow onion to the pot. Sauté until the aromatics are translucent and softened, approximately 5-7 minutes.
  3. Stir in the tomato paste and cook for 2 minutes to toast the paste. Deglaze the pan with the dry white wine, scraping any browned bits from the bottom.
  4. Add the cubed Yukon Gold potatoes, fish stock, and sea salt. Bring to a gentle boil, then reduce heat and simmer for 12 minutes, or until the potatoes are fork-tender.
  5. Gently add the white fish chunks to the broth. Reduce heat to low and poach the fish for 3-5 minutes until opaque and easily flaked. Avoid boiling to maintain a succulent texture.
  6. Remove from heat. Stir in the chopped parsley, dill, thyme, red pepper flakes, lemon zest, and lemon juice. Adjust seasoning with additional salt to taste and serve immediately.