Poached Cod With Fennel and Orange (Printable Version)

Delicate cod fillets poached with fresh fennel and sweet orange in aromatic broth.

# What You'll Need:

→ Fish & Aromatics

01 - 4 cod fillets (5-6 oz each), skinless
02 - 1 large fennel bulb, thinly sliced, fronds reserved
03 - 1 orange, zested and thinly sliced
04 - 1 small shallot, thinly sliced
05 - 2 garlic cloves, smashed

→ Poaching Liquid

06 - 2 cups low-sodium fish or vegetable stock
07 - 1/2 cup dry white wine
08 - 2 tbsp extra virgin olive oil
09 - 1 bay leaf
10 - 1/2 tsp sea salt
11 - 1/4 tsp freshly ground black pepper

→ To Serve

12 - Reserved fennel fronds, chopped
13 - Extra orange zest
14 - Freshly ground black pepper

# How To Make It:

01 - Heat olive oil in a large deep skillet over medium heat. Add sliced fennel, shallot, and garlic. Cook 3-4 minutes until softened.
02 - Add orange slices, orange zest, bay leaf, wine, and stock to the skillet. Bring to a gentle simmer.
03 - Lightly season cod fillets with salt and pepper. Nestle them into the poaching liquid in a single layer.
04 - Reduce heat to low. Cover and poach for 8-10 minutes until fillets are opaque and flake easily with a fork.
05 - Transfer cod and fennel to serving plates using a slotted spatula. Spoon poaching liquid and orange slices over the top.
06 - Sprinkle with chopped fennel fronds, extra orange zest, and black pepper. Serve immediately.

# Expert Advice:

01 -
  • The cod emerges impossibly tender, practically falling apart at the mere suggestion of a fork.
  • The poaching liquid becomes this aromatic broth you will want to drink by the spoonful.
  • Everything happens in one pan, leaving you with almost nothing to clean afterward.
02 -
  • Never let the poaching liquid reach a rolling boil, as violent heat will toughen the delicate cod fibers.
  • The fish will continue cooking slightly after you remove it from the heat, so err on the side of underdone.
  • Resist the urge to move the fillets around while they cook, let them poach undisturbed.
03 -
  • Pat the cod completely dry before seasoning to help it absorb the poaching liquid better.
  • Use a skillet with a tight fitting lid to maintain the gentle steaming environment.
  • Room temperature fish cooks more evenly, so let it sit out for fifteen minutes before starting.
Return