The gentle cooking method of poaching allows heat from simmering liquids to cook delicate meats, such as fish, without destroying the integrity of the meat. Poaching smoked cod is not much different than poaching other fish; however, you must remove the excess salt from the meat. Smoking cod preserves the fish and adds a distinctive smoky flavor, but the process requires salting the meat. Failing to remove the excess salt before poaching may make your dish taste a bit bitter.
Soak the smoked cod in milk for about 24 hours to remove the salt from the fish. The smoking process requires soaking the cod in a salt-water brine, infusing the fish with excess salt.
Pour fresh milk or water into a pan large enough to hold the cod. Use enough milk or water to cover the smoked cod by at least 1 inch.
Bring the milk or water to a simmer over low heat. The surface of the liquid should shimmer; no bubbles should break the surface of the liquid.
Place the cod into the liquid. Cover the pan and let the cod poach for 6 minutes or until the cod flakes.