Poached Cod With Potatoes and Leeks

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This elegant poached cod with potatoes and leeks is a wonderful example of a simple, dairy-free main course that doesn't compromise on flavour. By poaching the white fish in a fragrant bath of milk infused with garlic and fresh thyme, the cod remains incredibly moist and takes on a delicate, aromatic character. The addition of softened leeks provides a subtle sweetness that perfectly complements the flaky texture of the fish.

Served alongside lightly smashed potatoes finished with olive oil, this nutritious recipe is ideal for a comforting mid-week meal or a relaxed weekend lunch. High in protein and naturally low in saturated fats, it is a brilliant way to enjoy fresh seafood. For a final touch, a simple drizzle of extra virgin olive oil and a crack of black pepper brings all the components together beautifully.

Ingredients for Poached Cod With Potatoes and Leeks

675g small Yukon Gold potatoes
Koshersalt
2 tablespoons olive oil, plus more for drizzling
2 medium leeks, white and pale-greens parts only, halved lengthwise, with some root attached
4 kvistar timjan
2 garlic cloves, smashed
725ml helmjölk
4 (170g) skinless cod fillets
Nymalen svartpeppar

How to make Poached Cod With Potatoes and Leeks

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 60ml cooking liquid. Return potatoes to pot; add 2 tablespoons cooking liquid and 2 tablespoons oil and lightly mash. Season with salt. Keep potatoes warm over low heat until ready to serve.

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).

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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