Sunday Night Dinner Black Cod with Leek Fondue and Red Wine Reduction

Boy it seems like forever since my last post. As it turns out, my last post was about a month ago,  September 4th just before my trip. I’ve been sailing the ocean on a Cruise Ship for the past three weeks  and although I continued to eat Sunday Night Dinners, the internet connection on the boat was painfully  slow {done through satellite connection} and extremely expensive. I am sorry for leaving you alone for  the past month but I promise I’ll make it up to you with some wonderful dishes in the next few weeks.

Our cruise left Vancouver BC on Sunday September 15 and our route was down the west coast of the  US, Mexico, over to Costa Rica, through the Panama Canal, down to Columbia and back to Fort  Lauderdale in Florida. The trip took 18 days and we travelled over 6500 miles. The cruise line was  Holland America and the ship we travelled on was the Zaandam. It was a fabulous trip and one I would  highly recommend for anyone who is interested in an adventure.

zaandam photo Astoria

One of the great things about Holland America is their Culinary Arts Center. I believe it is the only cruise  line that has such a center, and my days were spent learning new techniques and gathering some  wonderful recipes. The Health Department has become involved in the safety of guests on board and they have decided that eating food that is not prepared in the kitchens that have been certified safe by the health department is not allowed, so we were not able to taste anything that was prepared in this center but I can tell you that everything looked and smelled fantastic. In order to evaluate the blend of
flavors, I’ll have to try all of the recipes I gathered and taste them for myself before recommending them to my followers.

We arrived home in Vancouver late on Thursday night October 3rd, and I promptly left for a pre-planned  retreat on Bowen Island the next day. By the time I got home from Bowen, it was 2pm on Sunday afternoon so I did not have much time to work on dinner but I really wanted to have my Sunday Night Dinner. Gillian and Chris were free to come over and so was my mom so I had to come up with something quickly.

leek fondue and black cod smaller

I chose a recipe that was demonstrated on the ship called Black Cod with Leek Fondue and Red Wine Reduction. It looked simple enough: The hardest part was finding some black cod {Sablefish}. I went to four different places before I found enough for dinner and I had to buy it frozen because fresh Black Cod is almost impossible to find at this time of year. The end result was superb and I highly recommend it for guests and family alike.

Because of Dennis’ intolerance for dairy items, I had to adjust the recipe for us. However, I will provide you with the original recipe and make a note of the changes I made. Dennis is able to handle goat cheese and goat milk so I substituted goat milk and some tofutti cream cheese for the cream in the recipe.

Black Cod with Leek Fondue and Red Wine Reduction Recipe

For the Black Cod

  • 4 6 oz Sablefish/Black Cod filets
  • Salt, pepper to taste
  • Canola Oil or Olive oil
  • Butter


  1. Season Cod with salt and pepper to taste.
  2. Heat pan with oil, add butter to hot oil.
  3. Add fish skin side up and saute until golden brown.
  4. Flip and saute on the skin side until internal temperature is 137 degrees or the fish flakes

For the Leek Fondue

  • 3 Medium sized leeks, sliced and cleaned
  • 2 tbsp. butter
  • 1 cup cream
  • 2 tbsp. fresh dill or 1 tsp. dried dill


  1. Blanch leeks in salted boiling water & strain well.
  2. Heat butter in pan and saute for 5 minutes, add half the cream and reduce, add additional
    cream and reduce again.
  3. Take sauce off the heat and add dill

** I substituted 1/2 cup of goat milk and 1/2 cup of tofutti cream cheese for the cream. I also added 1/4 cup of dry white wine to the fondue.

For the Red Wine Reduction :

  • 1 cup red wine vinegar
  • 1/2 cup port cooking wine
  • 4 medium beets, peeled and diced
  • 2 shallots, diced
  • 2 tbsp butter


  1. Reduce red wine vinegar, port, beets, and shallots until thick and syrupy. Remove from heat.
  2. Pass through sieve, and whisk in butter.

**I roasted the chopped beets in the oven for 30 minutes at 325 degrees and then added them to the liquid in the saucepan and then went through the reduction process. I did not have any cooking port so I used some port I had in the liquor cabinet and it worked well. The Holland America Recipe also said to Pass the red wine reduction through a sieve  which meant the beets are removed from the sauce which I felt would be shameful so I left the beets in the sauce and served them around the fish and leek fondue. (It might not be as gourmet, but it was sure delicious).

This dish can be served in a large bowl or on a plate. To serve the dish place some of the leek fondue in the center of the plate/bowl and carefully place the sauteed fish on top of the fondue. Drizzle the Red Wine Reduction around the leek/fish center and serve. We had great reviews of this dish. Gillian gave it 9 out of 10 which is pretty good in my books. I would definitely serve this again. I might put the red wine reduction through the blender to make it more elegant to look at, but the flavours were magnificent.

I served a simple green salad just before the entre, including cherry tomatoes, a chopped avocado and red leaf lettuce. The dressing was made of spicy tomato sauce, mayonnaise and some apple cider vinegar and the simplicity of this salad was perfect for the dinner.

Gillian brought two flavours of gelato for desert – strawberry and mango which made a clean desert after such a flavorful meal.

serving bowl of gillian's gelato sm.

Over the next few weeks, I’ll take some of the recipes I collected on board and share them with you. They all looked and smelled delicious and I can hardly wait to taste them.

Please come back next week for another edition of Sunday Night Dinner at Julia’s Place.


About Julia

I am an RHN who's passionate about helping people live their best lives. My focus is on body mind and spirit and I guide people on work life balance and holistic nutrition. Join me as I wind my way through this wonderful world we live in.
This entry was posted in Gluten-free, Nutrition, Recipes and ideas, Sunday night Dinner with Julia, Uncategorized and tagged , , , , , , , . Bookmark the permalink.

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