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Golden Alaska Cod with Creamy Potato and Leek Ragout

Golden Cod with Creamy Potato and Leek Ragout
Buttery Alaska cod is delicately pan fried and plated with a potato and leek ragout and drizzled with creamy vichyssoise sauce.
  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 25 minutes
  • Servings: 4


  • Potato and Leek Ragout

  • 1/2 cup fish stock (or chicken broth)
  • 1/4 cup leeks, washed and cut in strips
  • 1/4 cup thinly sliced white onion
  • 12 ounces russet potatoes, peeled and cut crosswise into 1/4-inch thick slices
  • Salt and pepper, to taste
  • 2 tablespoons chopped chives
  • Vichyssoise Sauce

  • 2 tablespoons olive oil
  • 1 tablespoon each chopped: onions, celery and leeks
  • 1 tablespoon peeled and cubed russet potato
  • 1 clove garlic, smashed
  • 1 small bay leaf
  • 1 1/2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)
  • 1 1/2 teaspoons chopped fresh rosemary leaves (or 1/2 teaspoon dried)
  • 1 whole black peppercorn
  • 3 tablespoons dry white wine
  • 2 teaspoons tomato paste
  • 1 1/2 cups fish stock (or chicken broth)
  • ½ cup heavy cream
  • 1 1/2 tablespoons beurre manie (equal parts flour and softened butter, mixed to a smooth paste)
  • 1 teaspoon lemon juice
  • 1 1/2 teaspoons chopped chives
  • Cod

  • 2 tablespoons each butter and olive oil
  • 4 Alaska cod fillets, 6 ounces each
  • Salt and pepper, to taste
  • 2 julienne-sliced leeks
  • 2 daikon sprouts (or microgreens)
Recipe courtesy of Princess Cruises


  1. Step 1 Make the ragout

    Add the fish stock to a saucepan; layer on leeks, onions and potato slices. Bring to a boil then reduce heat to medium-low and cook covered until potatoes are cooked, about 10-12 minutes. Season with salt and pepper; sprinkle on chives. Remove from heat; cover and keep warm.

  2. Step 2 Cook vegetables and spices for vichyssoise

    Heat olive oil in a saucepot; stir in onions, celery, leeks, potato, garlic, bay leaf, thyme, rosemary and pepper. Sauté until vegetables are soft, about 3-4 minutes.

  3. Step 3 Add liquids to vichyssoise and strain

    Add wine and cook until volume is reduced by half. Whisk in tomato paste and then fish stock. Bring to a boil, reduce to simmer, and then cook until reduced by half. Stir in cream; heat through. Pour sauce over a fine strainer into another pan.

  4. Step 4 Finish sauce

    Whisk in beurre manie and cook additional 1-2 minutes, until sauce thickens. Turn off heat and stir in lemon juice. Cover and keep warm, adding chopped chives just before serving.

  5. Step 5 Cook cod, plate and serve

    Heat butter and olive oil in a pan over medium-high heat. Season Alaska cod with salt and pepper; add fish to pan, presentation-side down. Cook until golden brown on both sides. To serve, divide vegetables among 4 shallow bowl plates; pour on sauce. Top with fillets; garnish cod with leeks and sprouts.

Recipe courtesy of Princess Cruises