Simple, elegant Wine and Garlic Poached Cod with Irish Colcannon is a fresh take on the traditional Irish fare.
Let’s face it, sometimes we want to break free from the standard corned beef and cabbage routine on Saint Patrick’s Day. Maybe we want something more authentic, something you imagine eating on the Irish coast or just something a little lighter.
Poaching fish is a very elegant way to serve any kind of fish from cod, to halibut and even salmon. There are so many possibilities when it comes to flavor when poaching fish. Use white wine, broth or even milk as you poaching liquid. Throw in your favorite fresh herbs and some garlic. It’s such a simple and often lighter way of preparing fish. The most important thing to remember is watch your timing and don’t overcook. Cook until just opaque in the middle and when poked with a fork, just flakes naturally.
Ingredients in Wine and Garlic Poached Cod with Irish Colcannon
- Cod – Fresh cod is the best for this recipe because of its simplicity.
- White Wine – I like to use Pinot Grigio for it’s light and refreshing flavor.
- Garlic – For this recipe, I use freshly minced garlic for a little stronger flavor.
- Olive Oil – Adds flavor to the poaching liquid.
- Lemon – Fresh lemon for serving.
- Potatoes – Both Russet and Yukon Gold potatoes for the best texture.
- Greens – Either collard greens or arugula work well in the colcannon.
- Green Onions – Also known as scallions.
- Butter – I like a lot of butter in my potatoes, you could cut in half if desired.
- Cream – I like fresh farm cream that comes in a small glass jar.
Wine and Garlic Poached Cod with Irish Colcannon
- 1 lb cod fillets
- 4 cups white wine
- 2 tbsp olive oil
- 4 cloves garlic minced
- ½ lemon sliced
- salt and pepper
- 2 russet potatoes peeled
- 3 Yukon Gold potatoes peeled
- 3 green onions chopped
- 1 cup greens such as arugula or collard chopped
- 6 tbsp butter
- 2 tbsp cream
- In a deep, wide rimmed saute pan, saute garlic in olive oil over medium heat until translucent.
- Pour in wine and bring to a simmer, not yet a full boil.
- Salt and pepper the cod fillets.
- Slide fillets into wine and cook until opaque.
- Remove and season again with salt and pepper.
- Garnish with lemon slices, a ladle of poaching liquid and serve with colcannon.
- Boil potatoes in a pot over high heat until you can easily pierce with fork, then drain.
- Rice or shred potatoes with a fork until fluffy.
- Add 2 tbsp butter and stir.
- Add cream and stir.
- Add green onion and arugula and stir.
- Add remaining 4 tbsp butter on top and cover.
- Let sit while butter melts into a pool…yum.