Fish Baked with Braised Leeks and Pineau De Charentes

Chaudrée au Pineau

Preparation info
  • Serves


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By Paula Wolfert

Published 1987

  • About

The combination of silky, soft leeks and assorted juicy fresh fish is famous all along the western coast of France. What makes this recipe special is the addition of Pineau de Charentes, an aperitif from France’s Cognac region made with Cognac and sweet unfermented grape juice. (Pineau also goes beautifully with poultry and desserts.) Here the strong sweet taste of the Pineau is balanced by a hint of soft green peppercorns. (I use peppercorns from France where they’re subjected to a freeze-