Poached Cod With Fennel and Orange (Print Version)

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

# Components:

→ Fish & Aromatics

01 - 4 (5 oz each) fresh cod fillets, skinless
02 - 1 large fennel bulb, thinly sliced, fronds reserved for garnish
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 - ½ cup dry white wine
08 - 2 tablespoons extra virgin olive oil
09 - 1 bay leaf
10 - ½ teaspoon sea salt
11 - ¼ teaspoon freshly ground black pepper

→ To Serve

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

# Directions:

01 - Heat olive oil in a large deep skillet over medium heat. Add sliced fennel, shallot, and garlic. Cook 3-4 minutes until softened but not browned.
02 - Add orange slices, orange zest, bay leaf, white wine, and stock to the skillet. Bring to a gentle simmer, stirring to combine flavors.
03 - Lightly season cod fillets with salt and pepper. Nestle them into the poaching liquid in a single layer, ensuring they are partially submerged.
04 - Reduce heat to low, cover the skillet, and gently poach for 8-10 minutes until fillets are opaque throughout 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 fish. Garnish with chopped fennel fronds, additional orange zest, and black pepper.

# Expert Advice:

01 -
  • The cod comes out impossibly tender, practically melting on your fork without any fancy techniques
  • That poaching liquid becomes the most fragrant broth, perfect for dipping crusty bread or spooning over steamed potatoes
  • The whole dish feels elegant enough for dinner guests but comes together in under 40 minutes on a weeknight
02 -
  • Never let the poaching liquid boil violently, gentle bubbles only or you'll toughen that delicate cod and lose all that beautiful moisture
  • Room temperature fish cooks more evenly, so take it out of the fridge about 20 minutes before you start cooking
  • The liquid should barely shimmer, not actively bubble, creating this barely-there movement that keeps the fish impossibly tender
03 -
  • Warm your serving plates in a low oven, hot food on cold plates loses its magic way too fast
  • Save any leftover poaching liquid in the freezer, it becomes an instant base for seafood soups and risottos
  • Use a fish spatula if you have one, the thin, flexible blade slides under delicate fillets without breaking them apart
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