Poached Cod With Fennel and Orange (Printer-friendly)

Delicate cod gently poached with fennel and orange in an aromatic broth for a bright Mediterranean main.

# What You'll Need:

→ Fish & Aromatics

01 - 4 fresh cod fillets, skinless, 5.3 oz each
02 - 1 large fennel bulb, thinly sliced with 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 - 1/2 cup dry white wine
08 - 2 tablespoons extra virgin olive oil
09 - 1 bay leaf
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

→ Garnish

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 for 3 to 4 minutes until softened.
02 - Add orange slices, orange zest, bay leaf, white wine, and stock to the skillet. Bring to a gentle simmer.
03 - Season the cod fillets lightly with salt and pepper. Nestle them into the poaching liquid in a single layer.
04 - Reduce heat to low, cover the skillet, and gently poach the cod for 8 to 10 minutes until fillets are opaque and flake easily with a fork.
05 - Using a slotted spatula, carefully transfer the cod and fennel to serving plates. Spoon poaching liquid and orange slices over the top.
06 - Top each plate with chopped fennel fronds, extra orange zest, and a sprinkle of black pepper. Serve immediately.

# Expert Advice:

01 -
  • The poaching liquid does all the heavy lifting, infusing the delicate fish with citrus brightness and fennel sweetness without any heaviness.
  • It comes together in 35 minutes from start to plate, perfect for weeknights when you want something that tastes like you spent hours.
  • The aromatics become almost as good as the fish itself, and you can mop them up with bread without guilt.
02 -
  • The gentle simmer is non-negotiable. A rolling boil will shred the delicate fish and turn it into something you'll regret. Low heat is your friend here.
  • Don't skip drying the fish before it goes into the liquid. Moisture is the enemy of even cooking, and dry fillets poach through evenly and stay tender.
03 -
  • Room temperature fish cooks more evenly than cold fish straight from the fridge. Take it out about 10 minutes before you start, and it'll poach through without any cold spots.
  • Taste the poaching liquid after the fish is cooked and before you plate. A pinch more salt or a squeeze of fresh lemon can make everything brighter if something feels flat.
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