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	<title>leannes.cooking &#187; fish leek confit</title>
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		<title>Fish &amp; Leek Confit</title>
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		<pubDate>Sat, 06 Jun 2015 04:51:04 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[fish leek confit]]></category>
		<category><![CDATA[french recipes]]></category>
		<category><![CDATA[seafood dishes]]></category>
		<category><![CDATA[vegetarian]]></category>

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		<description><![CDATA[Confit is a French word, pronounced &#8220;con-fee&#8221;, and is a cooking term for when food is cooked at low temperatures for longer times, usually in oil and salted as part of the preservation process. Confit is one of the oldest ways to preserve food and is a specialty of southwestern France. In modern cooking, many dishes including &#8230; <a href="/?p=489" class="more-link">Continue reading <span class="screen-reader-text">Fish &#038; Leek Confit</span></a>]]></description>
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