White Wine Poached Cod and Leeks Confit with Sautéed Brussels Sprouts

White Wine Poached Cod and Leeks Confit with Sautéed Brussels Sprouts is a delicate and light dish with subtle flavors. The cod is mild and tender, poached gently in a white wine-infused broth accented with lemon, garlic, and herbs. This cooking method infuses the fish with the nuanced flavors of the poaching liquid while ensuring it remains moist and flaky.

Sautéed Brussels Sprouts add an earthy component to the dish, with their slight bitterness and nutty taste balancing the mildness of the cod. The Leek Confit, being slowly cooked in extra virgin olive oil, brings a sweet and mellow onion-like flavor, adding complexity and richness to the entire dish.

Vinho Verde, which translates to “green wine,” refers to its youthful freshness rather than its color. It’s a Portuguese wine that is typically light, fresh, and slightly effervescent. Vinho Verde is known for its bright acidity and citrusy, floral, and sometimes minerally notes. While it’s often enjoyed as a standalone drink, it’s also excellent for cooking, especially with seafood.

Using Vinho Verde for poaching the cod is a brilliant choice for several reasons. The wine’s acidity and light citrus notes complement the mild flavor of the cod without overpowering it. It infuses the fish with a fresh, clean taste that’s more interesting than using water or broth alone.

When the same wine is used for cooking and serving, it creates a cohesive flavor experience. The Vinho Verde in the dish echoes the Vinho Verde in the glass, tying the meal together beautifully.

The light effervescence and acidity of Vinho Verde can cut through the richness of the Leek Confit, balancing the overall palate of the dish. Vinho Verde’s subtle flavors do not clash with the Brussels sprouts, which can sometimes be tricky to pair with wine due to their slight bitterness.

Leeks Confit is an important component that brings richness, depth, and a lovely counterpoint in both flavor and texture to the other ingredients. Its sweet and savory profile complements the poached cod’s lightness and the Brussels sprouts’ earthiness, tying the whole dish together into a cohesive and delicious meal.

Brussels sprouts can be wonderfully mellowed and sweetened through sautéing. When cooked properly, Brussels sprouts develop a crispy exterior and a tender, almost nutty interior. The combination of the crispy edges and tender interior of the Brussels sprouts with the soft, caramelized shallots creates a delightful textural contrast in the dish.

Together, the white wine-poached cod, leek confit, and sautéed Brussels sprouts create a well-rounded dish that celebrates freshness and simplicity. The combination of textures – flaky cod, soft leeks, and crisp Brussels sprouts – ensures each bite is dynamic, while the complementary flavors bring out the best in each element. It’s a refined dish that’s perfect for a special dinner, offering a restaurant-quality experience at home. The balance of acidity from the wine, sweetness from the leeks, and slight bitterness from the Brussels sprouts makes this dish both satisfying and sophisticated.

White Wine Poached Cod and Leeks Confit with Sautéed Brussels Sprouts

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: New AmericanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

30

minutes

Total time

2

hours 

White Wine Poached Cod and Leeks Confit with Sautéed Brussels Sprouts is an exquisite and harmonious dish that combines delicate, wine-infused fish with the nutty crunch of Brussels sprouts and the sweet, mellow richness of slow-cooked leeks.

Ingredients

• For the Leek Confit

• 4 large leeks, cleaned and thinly sliced

• 1 cup extra virgin olive oil

• 6 cloves of garlic, smashed

• 1 small onion, finely chopped

• 2 sprigs of thyme

• salt, to taste

• For the White Wine Poached Cod

• 4 fillets of cod

• 2 cups white wine

• 2 cups vegetable broth

• 1 lemon, thinly sliced

• 3 cloves of garlic, smashed

• 1 bay leaf

• 3 sprigs of thyme

• salt and ground black pepper, to taste

• For the Sautéed Brussels Sprouts

• 1 pound Brussels Sprouts, trimmed and halved

• 2 tablespoons extra virgin olive oil

• 1 shallot, thinly sliced

• salt and ground black pepper, to taste

Directions

• Cook the Leeks:
  Heat the extra virgin olive oil over medium-low heat in a large skillet. Add the leeks, garlic, onion, and thyme. Cook slowly, stirring occasionally, until the leeks are very soft and caramelized, 45-50 minutes.
• Prepare the Poaching Liquid:
  In a large saute pan, combine white wine, vegetable broth, lemon slices, garlic, bay leaf, and thyme. Bring it to a gentle simmer over medium heat. Simmer for 15-20 minutes, allowing the flavors to meld.
• Poach the Cod:
  Gently place the cod fillets in the pan. The liquid should just cover them. Turn the heat off, cover the pan, and poach the cod for 15 minutes, until it flakes easily with a fork.
• Saute the Brussels Sprouts:
  Heat extra virgin olive oil over medium-high heat in a large skillet or frying pan. Add the sliced shallots and Brussels sprouts, cut-side down, and cook without moving until they begin to brown, 3-4 minutes. Stir the Brussels sprouts and continue cooking until they are tender, 4-5 minutes. Season with salt and ground black pepper.
• Finish and Serve:
  Carefully remove the cod with a slotted spoon. Transfer to a plate and spoon a generous amount of leek confit over or beside the fish. Serve with a generous portion of the sautéed Brussels sprouts. Garnish with freshly chopped parsley and a lemon wedge.