Fish Baked with Braised Leeks and Pineau de Charentes

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Ingredients

  • 3 pounds young leeks, about 8
  • 6 tablespoons unsalted butter
  • Coarse salt and freshly ground pepper
  • ½ cup dry white wine
  • ½ cup Pineau de Charentes
  • 1 pound unskinned fillets of mixed meaty white-fleshed fish, such as snapper, blackfish, grouper, haddock, pollock, or striped bass
  • ½ pound sole, or any member of the flatfish family such as cod, haddock, and whiting
  • ½ cup crème fraîche
  • 1 teaspoon brined green peppercorns, rinsed and lightly bruised
  • 6 large sea scallops
  • 6 medium-sized mussels, preferably cultivated
  • 2 teaspoons minced fresh flat-leaf parsley
  • 2 teaspoons minced fresh tarragon
  • 1 tablespoon minced fresh chives

Description

Chow Favicon Chow
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