Save The first time I made this poached cod, it was a complete experiment born from a particularly stunning fennel bulb at the farmers market. The frilly fronds were so vibrant I couldn't resist, and I ended up building an entire dinner around them. Now, this dish has become my go to when I want something that feels elegant but requires almost no effort. The way the orange infuses the poaching liquid creates this incredible aroma that fills the whole kitchen.
Last spring, my sister came over feeling completely overwhelmed by life, and I made this for her without really thinking about it. She took one bite of that delicate cod with the orange scented broth and actually started crying, not from sadness but because something about it felt so nurturing and gentle. Now she asks for this dish whenever she visits, and honestly, it has become the meal I make for anyone who needs a little extra comfort.
Ingredients
- Fresh cod fillets: The mild, slightly sweet flavor of cod is perfect for poaching because it absorbs all those delicate aromatics without becoming fishy
- Fennel bulb: When thinly sliced and gently cooked, fennel becomes sweet and aromatic with just a hint of licorice that pairs beautifully with the orange
- Orange: Both the zest and slices add brightness and acidity that cuts through the richness of the fish
- White wine: A dry white wine adds depth and complexity to the poaching liquid, though you can use more stock if you prefer to avoid alcohol
- Fish or vegetable stock: The foundation of your poaching liquid, low sodium is best so you can control the seasoning
- Extra virgin olive oil: Starting the aromatics in olive oil builds a flavor base that water alone cannot achieve
- Bay leaf: This humble herb adds subtle depth to the poaching liquid that people notice but cannot quite identify
- Fennel fronds: These delicate green leaves are not just garnish, they add a fresh herbal finish that ties everything together
Instructions
- Build the aromatic base:
- Heat the olive oil in your largest skillet or widest saucepan over medium heat, then add the sliced fennel, shallot, and garlic. Cook for about 4 minutes until everything has softened and your kitchen starts to smell amazing.
- Create the poaching liquid:
- Add the orange slices, most of the zest, bay leaf, wine, and stock to the pan. Bring everything to a gentle simmer and let it cook for just a minute to meld the flavors.
- Add the cod:
- Season your cod fillets with salt and pepper, then gently place them in the liquid in a single layer. The liquid should come about halfway up the fish.
- Poach gently:
- Reduce heat to low, cover the pan, and let the cod cook for 8 to 10 minutes. You will know it is done when the fish is opaque and flakes easily with a fork.
- Plate beautifully:
- Use a slotted spatula to transfer the cod and fennel to shallow bowls. Spoon some of that fragrant poaching liquid over the top and arrange the orange slices prettily.
- Finish with flourish:
- Scatter the chopped fennel fronds, remaining orange zest, and a final grind of black pepper over each serving. The dish is now ready to impress.
Save This dish has saved me more times than I can count when unexpected guests have appeared or when I have completely forgotten to plan dinner. There is something almost magical about how such simple ingredients transform into something so special. I have learned that the best meals are often the ones that respect the ingredients and let them shine.
Choosing the Right Fish
While cod is traditional for this recipe, I have found that halibut, haddock, or sea bass work beautifully as well. The key is selecting firm, white fish fillets that are similar in thickness so they cook evenly. I always ask my fishmonger for the freshest options and avoid anything that looks cloudy or has a strong smell.
The Art of Poaching
Poaching gets a bad reputation for being bland, but when done right it is one of the most elegant cooking methods. The secret is creating a flavorful poaching liquid and maintaining the right gentle temperature. I learned this technique from an old cookbook and have since adapted it to work with whatever aromatics I have on hand.
Serving Suggestions
This dish is complete on its own but becomes a full meal with the right accompaniments. Steamed potatoes are classic and perfect for soaking up that aromatic broth. Crusty bread is another excellent option for the same reason. I also love serving it with roasted asparagus or a simple green salad dressed with lemon.
- Reserve some extra poaching liquid to drizzle over the fish just before serving
- A light white wine like Pinot Grigio pairs perfectly with the delicate flavors
- This dish tastes even better the next day, though the texture of the fish will be slightly different
Save This poached cod reminds me that sometimes the simplest cooking methods produce the most memorable meals.
Common Recipe Questions
- → What type of fish works best for poaching?
White fish fillets like cod, halibut, haddock, or sea bass work beautifully for poaching. Their mild flavor and delicate texture absorb the aromatic poaching liquid while remaining moist and tender throughout the gentle cooking process.
- → How do I know when the cod is fully cooked?
The cod is done when it turns opaque throughout and flakes easily with a fork. This typically takes 8–10 minutes of gentle poaching over low heat. Avoid overcooking, as the fish will become dry and lose its delicate texture.
- → Can I prepare this dish ahead of time?
While best served immediately, you can prep the ingredients in advance. Slice the fennel, orange, and shallots, then store them refrigerated. The poaching liquid can be made ahead and reheated when ready to cook the fresh cod fillets.
- → What sides pair well with this Mediterranean cod?
Steamed potatoes, crusty bread, or fluffy rice perfectly complement the aromatic poaching broth. A simple green salad with lemon vinaigrette or roasted asparagus also balances the light, fresh flavors of this Mediterranean-inspired main course.
- → Can I make this dish dairy-free and gluten-free?
This naturally gluten-free and dairy-free dish uses simple, whole ingredients. Ensure your stock choice is certified gluten-free if needed, and the wine is free from gluten-containing additives. The finished result remains a wholesome, allergen-friendly meal.
- → What adds extra depth to the poaching liquid?
Fresh thyme sprigs, a splash of Pernod or pastis, or a pinch of saffron can enhance the poaching broth. These additions complement the fennel and orange while adding subtle complexity to the aromatic liquid that infuses the cod.