Slow Cooker Cod with Leeks and Mustard Cream Sauce Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, consider adding a splash of dry white wine to the mustard sauce before pouring it over the fish. The acidity of the wine cuts through the richness of the cream and enhances the natural sweetness of the leeks.

If you prefer a thicker sauce, you can gently whisk in a teaspoon of cornstarch mixed with cold water to the sauce before adding it to the slow cooker.

Always serve this dish over a neutral starch, such as steamed jasmine rice or mashed potatoes, to soak up the excess mustard cream sauce. A side of crusty bread is also an excellent option for cleaning the plate. Garnish with a sprinkle of fresh herbs like parsley or chives if you want to add a vibrant pop of color and a touch of freshness to the final presentation.

Variations

• Herb-Infused Cod: Add a tablespoon of fresh chopped dill or tarragon to the mustard sauce before cooking. These herbs pair exceptionally well with both the cod and the mustard, adding a bright, aromatic dimension to the final dish.
• Spicy Mustard Cod: Incorporate a teaspoon of whole-grain mustard or a pinch of crushed red pepper flakes into your sauce. The extra texture or heat provides a pleasant contrast to the creamy sauce and the delicate, mild flavor of the cod.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 2 days.

Reheat

Gently reheat in a saucepan over low heat or in the microwave on low power, stirring occasionally until warmed through to 145°F (63°C).

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Because fish is delicate, it is best to consume it as soon as possible. When reheating, do so gently to avoid toughening the cod.

If the sauce has thickened too much in the fridge, you can add a tablespoon of water or cream to loosen it up before warming it through on the stove or in the microwave at a low setting.

You can prepare the mustard cream sauce up to two days in advance and keep it refrigerated. The leeks can also be sliced and stored in a sealed bag in the refrigerator for up to 24 hours.

However, do not assemble the fish and sauce in the slow cooker until you are ready to start the cooking process, as the raw fish should not sit in the sauce for an extended period before the heat is applied.

Serving ideas

Serve the cod immediately after cooking while the fish is at its most tender. Using a wide spatula, carefully lift the delicate loins from the slow cooker to avoid breaking them. Spoon a generous amount of the mustard-leek sauce over each fillet to ensure the dish remains moist and flavorful until the very last bite.

The meal pairs beautifully with steamed green vegetables, such as asparagus or broccoli, which provide a nice crunch to contrast with the soft texture of the fish.

A crisp white wine, such as a Sauvignon Blanc, complements the mustard and cream notes perfectly. Arrange the fish on warm plates to maintain the serving temperature and prevent the sauce from cooling too quickly during the meal.

Frequently asked questions

Recipe card

Slow Cooker Cod with Leeks and Mustard Cream Sauce

Prep 10 minCook 2 hTotal 2 h 10 minServes 4

Ingredients

• 4 fillets cod loins
• 2 cups leeks, sliced
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup mustard cream sauce, made ahead

Instructions

1. Place the raw cod loins into the base of the slow cooker. Scatter the sliced leeks evenly over the top of the fish.
2. Sprinkle the cod and leeks with salt and pepper. Carefully pour the mustard cream sauce over the ingredients, ensuring the fish is well coated.
3. Cover and cook on low for 2 hours. The fish is done when it is opaque and reaches an internal temperature of 145°F (63°C). Serve immediately while warm.

Contains: fish, milk, mustard

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

8 g

Fat

16 g

Fiber

1.5 g

Sugar

3 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.