Poached Cod With Potatoes and Leeks

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 sprigs thyme

• 2 garlic cloves, smashed

• 725ml whole milk

• 4 (170g) skinless cod fillets

• Nymalen svartpeppar

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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