Pan-Roasted Fish on Mushroom-Leek Ragout

Pan-Roasted Fish on Mushroom-Leek Ragout
Photo by Dan Goldberg


  • 1 ½ tablespoons olive oil
  • 4 pieces (1 in. thick; 5 oz. each) boned, skinned tender, white-fleshed fish, such as sturgeon or black cod, rinsed and dried
  • 1 ½ teaspoons minced fresh thyme leaves or 1/2 teaspoon dried
  • ¼ cup finely diced carrot
  • 2 slices bacon (2 oz.), chopped
  • 2 leeks (1 lb. total), white parts only, rinsed and thinly sliced
  • ½ cup low-sodium chicken broth
  • + 5 more ingredients
    • ½ cup dry white wine
    • Salt and fresh-ground pepper
    • ½ ounce dried porcini or shiitake mushrooms
    • 1 pound portabella mushroom caps, gills trimmed out, rinsed and sliced
    • ¼ cup finely diced celery

1. In a large frying pan over medium-high heat, stir bacon often until browned and crisp, 6 to 7 minutes. Add portabellas and stir often until golden brown, about 5 minutes; pour into a bowl. Add leeks, carrot, and celery to pan; reduce heat to medium and stir often until vegetables are soft, 8 t...

View full recipe at My Recipes


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