Poached Cod With Fennel and Orange (Print version)

Delicate cod poached with fennel and orange in 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
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 - In a large deep skillet or wide saucepan, heat olive oil over medium heat. Add sliced fennel, shallot, and garlic; cook 3 to 4 minutes until softened.
02 - Add orange slices, orange zest, bay leaf, white wine, and stock. Bring to a gentle simmer.
03 - Season cod fillets lightly with salt and pepper. Nestle them into the poaching liquid in a single layer.
04 - Reduce heat to low. Cover 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 cod and fennel to serving plates. Spoon poaching liquid and orange slices over the top.
06 - Garnish with chopped fennel fronds, extra orange zest, and black pepper. Serve immediately.

# Expert Tips:

01 -
  • The poaching liquid becomes a silky sauce that tastes like you've been cooking for hours, even though you haven't.
  • Fennel loses its licorice bite and turns sweet and tender, converting even the skeptics at your table.
  • It's naturally light but feels luxurious, the kind of meal that leaves you satisfied, not stuffed.
02 -
  • The moment the cod fillets turn fully opaque is your signal to stop—one more minute and they become dry and mealy, so don't wander off while they're poaching.
  • Don't skip reserving those fennel fronds early; they're the difference between a nice dish and one that tastes like you actually know what you're doing.
03 -
  • If your fish fillets are thicker than average, add 2 to 3 minutes to the poaching time, but check for doneness by gently pressing with a fork—opaque flesh that flakes is your target.
  • Make the poaching liquid while the aromatics soften, then everything comes together without you scrambling; mise en place is less about rules and more about not panicking mid-cook.
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