Poached cod and leeks

Poached cod and leeks


  • 2 leeks
  • 450 g (about 1 lb.) baby potatoes
  • 4 cloves garlic
  • 750 ml (3 cups) 1% milk
  • 30 ml (2 tbsp.) butter
  • 1 bay leaf
  • 10 ml (2 tsp.) pink peppercorns
  • 4 cod fillets (about 150 g each)
  • 4 sprigs fresh dill


  • Cut off the ends of the leeks, keeping only the white parts and slice them lengthwise.
  • Bring a pot of water to a boil, add the potatoes and whole cloves of garlic. Cook for 10 to 15 minutes. Rinse and remove the garlic. Set aside.
  • In another saucepan, bring to a boil the leeks, milk, butter, bay leaf and peppercorns. Lower the heat and simmer for 5 minutes.
  • Add the fish and simmer 5 minutes more or until the fish is cooked. Serve the fish with the leeks and potatoes. Garnish with dill.

Special Note

Recipe presented in collaboration with Kilo Solution Magazine