Poached Cod with Squash and Carrot Puree

This is a gorgeous meal that is a lighter option for holiday entertaining.

6 - 6 oz. wild cod fillets
1 leek, sliced
3 cups chicken or bone broth
1 butternut squash, peeled and cubed
4 carrots, peeled and sliced
3 cloves garlic, peeled
1 ½ tsp sea salt
½ cup dry vermouth
1 tsp sage, chopped
1 tbsp ghee

Boil the broth, squash, carrots, garlic and 1 tsp salt in a large skillet.
Reduce heat to medium low, cover and cook for 10-15 minutes, until carrot and squash are tender.
Leave the liquid in the skillet and transfer the vegetables to a food processor.
Add 2 tbsp of the cooking liquid, sage, ½ tsp salt and ghee to the food processor.
Process until smooth.
Add the cod and leek to the skillet with the liquid.
Cover and poach on medium-low heat for 5-7 minutes.
While the cod is cooking, finish the puree by adding the sage, ½ tsp salt and ghee.
Puree until smooth and pour onto plates.
Once cod is finished, place onto of the puree.

Serves 6

Adapted from Against All Grain