Poached Cod with Potatoes and Leeks

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  • Active Time

    1 hours

  • Total Time

    1 hours

Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.


4 Servings








  1. Step 1

    Place potatoes in a medium pot and add cold water to cover by 1″; season with salt and bring to a boil. Reduce heat and simmer until fork-tender, 15–20 minutes. Drain, reserving ¼ cup cooking liquid. Return potatoes to pot; add 2 Tbsp. cooking liquid and 2 Tbsp. oil and lightly mash. Season with salt. Keep potatoes warm over low heat until ready to serve.

    Step 2

    Combine leeks, thyme, garlic, and milk in a medium wide saucepan. Season generously with salt and bring to a simmer over medium heat. Cook until leeks are just beginning to soften, 6–8 minutes. Gently slide cod into infused milk and poach until flesh is cooked through and beginning to flake, 7–9 minutes (adjust heat as needed to maintain a low simmer; thicker pieces of fish will take longer to cook).

    Step 3

    Divide warm potatoes, leeks, and cod among shallow bowls. Spoon some poaching liquid over each. Drizzle with oil; season with pepper.

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  • Simple and classic cooking at its finest. Julia Child would have loved this and with a nice glass of chardonnay, it was absolutely perfect. 5 🌟

    • Anonymous

    • Nova Scotia

    • 11/26/2021

  • I liked this! I used coconut almond milk bc I’m allergic to dairy. Other than that I chopped up the leeks, doubled the garlic, and added lotsssssss of salt. The milk sauce didn’t thicken up, so I made sure just to put a few spoonfuls on top of the potatoes so it wouldn’t turn to soup. It was a good rainy fall night meal.

    • Bailey

    • Portland OR

    • 11/6/2021

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