¾ oz. dried morel mushrooms
½ cup boiling water
3 tbsp. olive oil
2 cups thinly sliced leeks, white and light green portions
¼ tsp. salt, plus more, to taste
1 tsp. Champagne vinegar
4 cod fillets, each about 6 oz.
Freshly ground pepper, to taste
1 Tbs. minced fresh chives
Preheat an oven to 375F
In a small heatproof bowl, soak the mushrooms in the boiling water for 20 minutes. Squeeze the mushrooms dry and roughly chop the larger ones into bite-size pieces. Set aside.
In a large oven proof fry pan stir in the leeks and the ¼ tsp. salt, stir evenly coating with the oil and cook, stirring often, until tender and beginning to brown, about 10 minutes.
Stir in the reserved mushrooms and the vinegar. Toss to combine well and spread the leek mixture over the bottom of the pan.
Season the cod fillets with salt and pepper and lay them on top of the leeks. Bake until the fish flakes with a fork, about 12 minutes. Garnish with chives and serve immediately.