Poached Cod With Fennel Orange (Printable Version)

Delicate cod fillets poached with fresh fennel and sweet orange in aromatic broth. A light, flavorful Mediterranean dish ready in 35 minutes.

# What You Need:

→ 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 - 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

# Steps:

01 - In a large, deep skillet or wide saucepan, heat olive oil over medium heat. Add the sliced fennel, shallot, and garlic; cook 3 to 4 minutes until just softened.
02 - Add the orange slices, orange zest, bay leaf, wine, and stock. 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 the heat to low. Cover and gently poach the cod for 8 to 10 minutes, or until the fillets are opaque and flake easily with a fork.
05 - Using a slotted spatula, carefully transfer the cod and fennel to serving plates. Spoon some poaching liquid and orange slices over the top.
06 - Garnish with chopped fennel fronds, extra orange zest, and a sprinkle of black pepper. Serve immediately.

# Expert Advice:

01 -
  • The gentle poaching method keeps the cod impossibly tender and moist, never dry or rubbery like other cooking methods can be
  • This recipe looks absolutely stunning on the plate with those vibrant orange slices and emerald fennel fronds
  • The entire dish comes together in 35 minutes but tastes like something from a restaurant that took hours to prepare
02 -
  • Never let the poaching liquid come to a rolling boil, as this 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 undercooking by a minute
  • Patting the cod dry before seasoning helps it absorb flavor rather than steaming in its own moisture
03 -
  • Add a few fresh thyme sprigs or a splash of Pernod to the poaching liquid for an extra layer of flavor
  • If you cannot find fresh fennel, use fresh fennel seeds or a small amount of fennel pollen as a substitute
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