Poached Cod With Fennel and Orange (Print Version)

Tender cod fillets poached in aromatic broth with fennel and citrus for a light, elegant Mediterranean dish.

# What You 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 - 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

# Steps:

01 - Heat olive oil in a large deep skillet or wide saucepan over medium heat. Add sliced fennel, shallot, and garlic; cook for 3-4 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 cod fillets lightly with salt and pepper. Carefully nestle fillets into the poaching liquid in a single layer.
04 - Reduce heat to low, cover the skillet, and gently poach the cod for 8-10 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 each portion.
06 - Garnish with chopped fennel fronds, extra orange zest, and a sprinkle of black pepper. Serve immediately.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together faster than you'd expect, no stress or complicated techniques required.
  • The poaching liquid is so aromatic and flavorful that you'll find yourself spooning it over everything on your plate.
02 -
  • The moment the fish turns opaque is your cue to stop—one extra minute and it goes from silky to rubbery, so keep an eye on it during those final minutes.
  • Don't skip the step of letting the liquid come to a proper simmer before adding the fish; rushing straight from cold stock to fish throws off the cooking time and texture.
03 -
  • Pat your fish fillets completely dry before adding them to the liquid; even a little moisture helps them cook more evenly and stay tender.
  • Save the poaching liquid after dinner—it freezes beautifully and becomes a liquid gold base for the next time you want to cook fish or even make a light soup.
Go Back