i love leek and i love salted cod. (my favorite preperation is varieties of salted cod fritters found in puerto rico, haiti jamaica, and trinidad, or a stew known as metemgee or simply metem from guyana as well as the brandade de moroue from france.
I have a leek soup recipe that is really good, I will post the recipe asap.
metem is a african style stew found in the south american country of guyana in which salt cod and okra is layered on top of caribbean provisions such as african yam, malanga root (taro, coco, eddo), cassava/yuca, sweet plantain, etc. with LOTS of onions and a little thyme, bayleaf, and parsley if desired... then lots of coconut milk (enough to cover the roots)is poured over the whole thing and the dish cooks so that the fish and onions steam..
a little bacon or smoked or slated meat of some kind could be added too... i would say ham hock or salted pig tails is the best...
a little hot sauce can also be added
lastly, slightly sweet flour and cornmeal dumplings are placed on top of the fish to steam once everything is almost cooked. a lid is put on and when the dumpling s puff up it is done
the main seasoning is onion
its good stuff with some greens such as lightly boiled bok choy!
try 1 lb yuca
1 lb malanga/african yam/coco/taro (potato can be substituted)
1 lb ripe yellow plantain
Ingredients3 oz flour
1 oz cornmeal
1 tsp baking powder
1/8 tsp salt
1½ oz margarine
3-4 tbsp milk or water to mix
1 oz sugar
- Sift the flour, rub in the margarine, and add salt, sugar and nutmeg.
- Mix with enough water or milk to make a stiff dough.
- Knead lightly and form into balls.
- Place on top of the vegetables and cook for about 7 to 8 minutes. Do not open the pot until the dumplings are well risen, and DO NOT OVER COOK. (Obviously dumplings can be tricky ...)