Why you should make poached cod
Cooking fish in milk or stock is a traditional technique that prevents it from drying out. Poached cod remains flaky and delicate because the gentle heat does not toughen the proteins. It is also an excellent way to infuse the fish with subtle flavours like lemon and herbs. This method is much healthier than frying and requires very little cleanup afterward.
How to prepare poached cod
Prepare liquid: Pour the milk into a wide shallow pan. Add the bay leaf, peppercorns and salt to the liquid. Place the pan over a medium heat until the milk just begins to simmer. Do not let the milk boil rapidly as this can cause it to separate.
Add fish: Carefully place the cod fillets into the warm milk. The liquid should almost cover the fish entirely. If the fillets are very thick, you might need to add a little more milk or water. Turn the heat down to low to keep the liquid at a very gentle simmer.
Gently cook: Poach the fish for about eight to ten minutes depending on the thickness of the fillets. The fish is ready when it is opaque and flakes easily with a fork. Avoid moving the fish too much during this time so it stays in one piece. Use a slotted spoon to lift the fish out of the pan carefully.
Finishing touches: Place the fish on a warm plate and pat it dry with a little kitchen paper. Top each fillet with a small knob of butter while it is still hot. Squeeze fresh lemon juice over the top and season with a little extra salt if needed. Serve immediately while the fish is hot.
Good advice for making poached cod
Always start with cold milk and bring it up to temperature slowly to ensure even cooking. If you prefer not to use milk, you can use a light vegetable or fish stock instead for your poached cod. Adding fresh herbs like parsley or dill to the liquid can add another layer of flavour.
Make sure the fish is at room temperature before you start cooking so it poaches evenly. Never let the liquid boil hard because the bubbles will break the delicate fish flakes apart. You can save the poaching liquid to make a simple white sauce by adding a roux. This helps reduce waste and provides a lovely topping for the meal.
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