Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Poached Cod with Parsley Sauce

  • 2 tablespoons unsalted butter
  • 1 strip lemon peel (3 inches)
  • 2 tablespoons all-purpose flour
  • 1/4 cup plus 2 teaspoons fresh lemon juice (about 2 lemons)
  • 1/2 cup whole milk
  • 4 cod fillets (5 ounces each), skinned
  • 1/2 cup homemade or store-bought fish or vegetable stock
  • Coarse salt
  • 3/4 cup finely chopped fresh flat-leaf parsley, plus sprigs for garnish
  • 2 tablespoons finely chopped fresh chives


  1. Melt butter over medium heat in a small saucepan. Add flour; whisk until a paste forms. Reduce heat to low; cook, whisking, 2 minutes. Whisking constantly, pour in milk in a slow, steady stream; whisk until incorporated. Whisk in stock. Add 1/2 teaspoon salt, and cook, whisking occasionally, 10 minutes. Remove from heat; let stand 10 minutes to thicken slightly. Stir in parsley and chives.

  2. Meanwhile, bring 1 1/2 quarts water, the lemon peel, 1/4 cup lemon juice, and 1/2 teaspoon salt to a boil in a medium saute pan or other wide straight-sided pan. Place fillets in liquid (do not crowd). Return to a boil, then immediately turn off the heat. Let stand until just cooked through, about 10 minutes.

  3. Reheat sauce over medium-low heat, if necessary, and add remaining 2 teaspoons lemon juice. Gently lift fillets from liquid with a slotted spatula; place a fillet on each of four plates. Spoon one-quarter of sauce over each serving, and garnish with a parsley sprig.