How to Poach Fish in Milk ~ Poached Cod Fish Recipe
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How to Poach Fish in Milk ~ Poached Cod Fish Recipe

January 14, 2020

Tonight I’m cooking cod and I’m doing
something a little different, I’m poaching the cod in milk. Stay
tuned! I’m Tess and welcome to my kitchen. I’m starting off by making the sauce
that will go on top or on the side of the fish. Just a reminder that you can
find this recipe in the list of ingredients in the description box below.
This just happens to be the sauce that we like but the poached cod is also good
with a lemon butter sauce or even a tomato salsa on top. I have about a half
a cup of sour cream and I am adding some Dijon mustard, juice of about a half a lemon, a
dash of white pepper, and if you don’t have white pepper you can use black
pepper, zest of half a lemon, teaspoon of chopped capers, a dash of garlic powder, a tablespoon of chopped fresh dill and a dash of salt. Giving that a good mix,
covering and refrigerating for at least an hour. Now for the star of the show! I have some
nice atlantic cod. You can use a fish of your choice. This is a nice thick loin and will hold
up nicely in the poaching. Halibut and haddock are other fish that poach well but you can use… any fish. I’m cutting the cod into nice sized portions and
setting to the side. Next time working on my poaching liquid.
I poured about four cups of cold milk in a cold pan. I want enough milk just to
cover the fish fillets. I’m turning the heat on medium and now I’m adding the spices.
The spices will add some flavor to the fish as it poaches even though it will
only take about 10 to 15 minutes. I’m throwing in some star anise, a couple bay leaves, whole black peppercorns, some shallots that I needed to use, some
sliced garlic cloves, leftover celery tops and pieces and some leftover
parsley and dill stems. As you can see, you can add whatever flavor profile you
like. Giving that a good stir. I’m going to slowly bring the milk up to
heat just below a boil. I’m going to adjust the heat as needed
and will turn down to a low medium. I want the milk to absorb all the spices
and flavor but not boil. This will take about four to five minutes and I’ll
occasionally give it a stir. Just when I see the steam on the top I
know we’re almost ready to put in the fish. I’m going to let the spices steep
for a minute or two before adding the cod. You can see how nice and thick the
cod is. Once the cod is in the pan, I’m going to let the fish poach keeping
a close eye on the cooking. With this thickness and size of fish it will take
about 10 to 15 minutes. I’m keeping the heat at a low medium and I may need to turn it down to a low near the end. If you like this poached fish recipe please
remember to LIKE, SUBSCRIBE and leave a COMMENT below. You can also find me and more of what I’m cooking on Facebook and Tess Cooks4u blog. Please feel free
to share this recipe with your friends and family. It’s been about nine minutes and I can
feel the fish needs a couple more minutes of cooking. It’s not quite firm
enough…… It’s been 12 minutes and the fish is done! I’m removing the fish from the pan and letting it rest for a couple minutes. Don’t throw the milk away, you can use it
in cooking. You can strain the milk and make a béchamel sauce for pasta. I’m
serving the cod tonight with some lemon asparagus and baby potatoes. You can see the fish is nice and moist and flaky! I can taste the subtle spices in the
background but they’re not overpowering. This is a healthy and delicious way to
cook fish! I hope you give this a try and until next time, enjoy. And Thanks so much for joining me here
in my kitchen. You can SUBSCRIBE here for my future video recipes and remember to
come visit me on Facebook. You never know what i might be cooking. Until next time… Much Love!


  • Reply Ray Mack's Kitchen and Grill August 27, 2016 at 3:18 pm

    Hello Tess…awesome recipe my sister.

  • Reply OldManCooking August 27, 2016 at 3:20 pm

    I love Cod…. interesting way to cook it…. Yum! 🙂

  • Reply Debra Pollock August 27, 2016 at 3:55 pm

    That poaching liquid is a thing of beauty! Seriously, it looked like art! lol I'll have to try this, Tess 🙂

  • Reply Tri August 27, 2016 at 6:58 pm

    Lovely video, I love fish poached in milk. My Irish grandfather used to do it a lot, mainly with haddock though. Cod is a beautiful fish mind

  • Reply A-Chan August 27, 2016 at 9:51 pm

    can you please tell me what poaching means??

  • Reply Cooking with Cricket (cricket516) August 27, 2016 at 11:14 pm

    My husband and son would love this. They love fish

  • Reply lemoncrinckles August 28, 2016 at 3:43 am

    Tess, what a wonderful recipe! Do you think I could substitute a little crushed fennel seed for the star anise? I look forward to making this.

  • Reply TwoChainzzanaWang August 28, 2016 at 9:05 am

    Hi Tess, lookin good and tasty!! thanks 4 sharing.

  • Reply Rivet Gardener August 28, 2016 at 7:32 pm

    Delicious Tess! Cod is my favorite fish and you did it up right. Thumbs up!

  • Reply Smashing Trash August 29, 2016 at 2:11 am

    Very cool channel! Liked and subbed! Come check us out sometime! Thanks!

  • Reply joed596 August 29, 2016 at 3:01 pm

    Haven't see cod cooked this way, Tess . . . very interesting recipe. Reminds me somewhat of "New England" clam chowder??
    Thanks very much and thumbs up as always, your hungry fish-loving buddy, Norfolk Joe xox 🙂

  • Reply Air Fryer Recipes with Booger500us August 31, 2016 at 2:27 am

    Holy smokes! learning to much from ya

  • Reply Spoon Fork Heart August 31, 2016 at 6:41 pm

    Very interesting recipe Tess. It looks like it turned out pretty great.

  • Reply Laurice's Kitchen August 31, 2016 at 11:43 pm

    Tess, you fish looked amazing!! And I recognize that Wegmans lable!! Thanks for sharing!! 😊💖

  • Reply Mesha's Corner September 1, 2016 at 2:51 pm

    wow this is amazing nice job!

  • Reply Headchefmom Kendall Lawrence September 1, 2016 at 4:07 pm

    What a beautiful recipe!  That fish looks fantastic!

  • Reply Guylaine Martel July 28, 2017 at 3:30 pm

    Holy Toledo! You kicked up cod, didn't you? I love cod. You deserve an applause for this one. Beautiful recipe, great teacher. (I am now bowing to you)

  • Reply JOCK STEWART REDMOND September 25, 2019 at 10:15 am


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