Salt cod with creamed leeks

Preparation info

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  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Buy your salt cod in an Italian (ask for baccala), Greek (bakaliaros) or Spanish (bacalao) dell, and don’t be dismayed by the time it takes to soak out the salt. Within a day you will be tucking into a creamy, luscious fish dish thickened with potato and sweetened with leeks. Top with a poached egg for a perfect supper.


  • 500 g (1 lb) salt cod
  • 3 leeks
  • 3 potatoes
  • 2 tbsp butter
  • 2 tbsp whipping (thickened) cream
  • freshly ground black pepper
  • 2 tbsp finely chopped parsley
  • 4 eggs


Soak salt cod for 24 hours in cold water, changing the water

times. Drain and place salt cod in a large pan. Cover with cold water, and bring to the boil. Lower heat and poach gently for 15 to 20 minutes. Drain fish, reserving the cooking liquid. Peel off skin and use your fingers to shred the fish into small flakes, removing all bones.

Trim leeks, wash well and cut into 5 cm (2 in) lengths. Cut each length in half lengthwise, and cut each half lengthwise into 4. Cut across to form tiny dice. Peel potatoes and slice into 1 cm (½ in) slices, then cut into small cubes.

Melt butter in a frypan and cook leeks gently for 10 minutes until soft. Add potatoes and 500 ml (18 fl oz) of the reserved cooking liquid. Cook gently for 20 minutes or until potatoes are soft and tender. Mash the potatoes in the pan with a potato masher until squashed.

Add the flaked fish, cream, black pepper and parsley and heat through gently.

Poach eggs according to recipe in Pantry. Serve salt cod and leeks in four shallow soup or pasta bowls, and top each dish with a poached egg. Serve with hot toast on the side.