Poached fish with creamed leek & toasty hazelnuts from Cook This Book: Techniques That Teach and Recipes to Repeat (page 119) by Molly Baz

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Notes about this recipe

  • keagan_sxqxu1 on May 04, 2026

    Interesting flavor combo with crunch of the hazelnuts and the soft, creamy fish and leeks. I was also very intrigued by the technique of cooking the fish. All that to be said, I probably won’t make again as it didn’t hit as much as we’d like it to.

  • simone_lu3llo on March 08, 2026

    The most delicious way to cook cod I’ve ever experienced. Served on top of orzo for a more well-rounded meal.

  • MonicaMadeIt on October 08, 2022

    This was good and definitely easy and quick, but there was a lot of leftover cream/leek mixture. I reduced the mixture a bit and saved it because I could not bear to throw it out. I will use it instead of cream in the big shells with escarole, 'chovies, and mozz recipe since we have mozzarella and greens to eat this week.

  • pattyatbryce on January 02, 2022

    Fantastic and easy. Worth the use of cream - especially if you serve a bit with the fish over pasta. I used almonds vs. hazelnuts and they were great. a definite make-again.

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