POACHED COD WITH POTATOES AND LEEKS

Poached Cod With Potatoes and Leeks image

Provided by Andy Baraghani

Yield Serves 4

Number Of Ingredients 9

1 1/2 pounds small Yukon Gold potatoes
Kosher salt
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
3 cups whole milk
4 (6-ounce) skinless cod fillets
Freshly ground black pepper

Steps:

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 1/4 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.
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.