Video: A healthy, one-pot meal

Steamed Snapper with Acorn Squash, Leeks and New Potatoes (Serves 4)

Ingredients:

• 1 whole red snapper (about 2 pounds) filleted, with the bones chopped and reserved

• ¼ acorn squash, sliced into ½ inch thick semi-circles

• 1 large leek, washed, seeded and sliced into 1-inch rings (dark green tops reserved)

• 2 small yukon gold potatoes cut into ½ inch thick slices

• ½ c. white wine

• 1 tbsp. parsley (roughly chopped)

• 1 tsp. butter

• ½ lemon

• salt to taste

Directions:

• 1. Season the snapper fillets with salt and set aside.

• 2. In a small stock pot, combine the chopped fish bones, a pinch of salt and the dark green leek tops with 4 c. of cold water and bring to a simmer over a low flame.

• 3. Meanwhile, heat the olive oil in a large saute pan over medium heat and add the squash slices. Cook until soft and beginning to brown (about 3 minutes). Remove the squash, sprinkle with salt and reserve on the side.

• 4. Add the leeks to the pan with the butter and a pinch of salt and cook, stirring frequently until they begin to soften.

• 5. Add the potatoes and white wine and continue to cook until almost dry (about 3 minutes).

• 6. Strain the fish stock through a sieve, reserve the stock and discard the bones.

• 7. Lay the squash slices in the pan and add the fish stock. Bring everything back to a boil, then place the fish fillets over the top, sprinkle with the chopped parsley and cover, allowing the fish to steam until fully cooked (about (7 minutes).

• 8. Squeeze the lemon over the top and serve immediately.

The Meatball Shop West Village opened this week for dinner and begins serving lunch on Monday at 64 Greenwich Avenue (212-982-7815).

Putting on your apron? Don't miss Holzman's video recipe for a fig and arugula salad.

Video by Project Dstllry