Pin The kitchen filled with this incredible citrus fragrance the first time I made poached cod, and my roommate actually came out of her room asking what bakery had just opened. I laughed and told her it was just dinner happening. Thats the magic of combining fennel and orange, they create this aromatic cloud that makes everything feel fancy without any real effort.
I served this to my parents last month when they were visiting, and my dad who claims to not like fish went back for seconds. He kept saying how clean and light it tasted. Nothing makes you feel like a competent cook quite than watching someone enjoy something they thought they didnt want.
Ingredients
- Fresh cod fillets: Look for pieces that are opaque and firm to the touch, avoiding any that look cloudy or have brown edges
- Fennel bulb: The fronds are basically free garnish so dont toss them, they add a beautiful fresh pop of color and mild anise flavor
- Orange: Both the zest and slices go into the poaching liquid, creating layers of citrus brightness
- Shallot and garlic: These aromatic foundations soften first to build a flavor base before the liquid even hits the pan
- White wine: Choose something decent enough to drink because it does impact the final flavor profile
- Fish or vegetable stock: Low sodium is crucial here since the liquid reduces and concentrates as it poaches
- Bay leaf: This humble herb adds an earthy backbone that ties everything together
- Olive oil: A good quality extra virgin makes a noticeable difference in the finished dish
Instructions
- Build the aromatic base:
- Heat olive oil in a large deep skillet over medium heat, then add the sliced fennel, shallot, and garlic, cooking until they just start to soften and become fragrant.
- Create the poaching liquid:
- Add orange slices, orange zest, bay leaf, wine, and stock to the pan, bringing everything to a gentle simmer.
- Season and position the fish:
- Lightly season cod fillets with salt and pepper, then nestle them into the liquid in a single layer, making sure theyre mostly submerged.
- Poach gently:
- Reduce heat to low, cover, and let the cod cook slowly for 8 to 10 minutes until it turns opaque and flakes easily with a fork.
- Plate with care:
- Use a slotted spatula to transfer cod and fennel to shallow bowls, then spoon some of that flavorful poaching liquid and orange slices over each serving.
- Add the finishing touches:
- Sprinkle chopped fennel fronds, extra orange zest, and fresh black pepper on top before bringing it to the table.
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My friend Sarah texted me the next day after I made this for her, asking for the recipe because her husband kept talking about the broth. Now she makes it whenever she wants to impress dinner guests without spending hours in the kitchen.
Making It Your Own
Sometimes I throw in a few sprigs of fresh thyme or a splash of Pernod if Im feeling nostalgic about a trip to Provence. The anise notes in the liqueur echo the fennel beautifully, but its completely optional. This dish is incredibly forgiving and welcomes experimentation.
What to Serve Alongside
Steamed potatoes work wonderfully because they soak up that flavorful broth like little sponges. Crusty bread is also a smart move, or if you want to keep things light, a simple green salad with a lemon vinaigrette balances the richness perfectly.
Fish Substitutions and Tips
Halibut, haddock, or sea bass all work beautifully here if you cant find cod or want something different. Just remember that thicker fillets might need an extra minute or two of poaching time.
- Ask your fishmonger for pieces of similar thickness so everything finishes cooking at the same time
- If your fillets have skin, remove it after poaching, it slips right off with minimal effort
- Leftovers actually taste better the next day as the flavors continue to develop
Pin Theres something deeply satisfying about a dish that looks this elegant and tastes this complex, yet comes from such simple ingredients and straightforward technique. This is the kind of recipe that reminds me why I fell in love with cooking in the first place.
Recipe Questions & Answers
- → What makes poaching cod different from other cooking methods?
Poaching cod in liquid keeps the fish exceptionally moist and tender while gently infusing it with the flavors of the poaching broth. Unlike pan-searing or baking, this gentle cooking method prevents the fish from drying out and results in delicate, melt-in-your-mouth texture.
- → Can I substitute the white wine in the poaching liquid?
Yes, you can replace the white wine with additional fish or vegetable stock for a non-alcoholic version. Alternatively, vermouth or a splash of Pernod adds wonderful depth of flavor that complements the fennel beautifully.
- → How do I know when the cod is perfectly cooked?
The cod is done when it turns opaque throughout and flakes easily when tested with a fork. This typically takes 8-10 minutes over gentle heat. Avoid overcooking, as the fish will continue to cook slightly after being removed from the heat.
- → What other fish work well with this poaching method?
Halibut, sea bass, haddock, or even mahi-mahi are excellent alternatives to cod. Choose firm, white-fleshed fish fillets of similar thickness for consistent cooking times and best results.
- → What sides pair best with this dish?
Steamed potatoes, crusty bread for soaking up the aromatic broth, or light grains like couscous and quinoa make excellent accompaniments. A simple green salad with citrus vinaigrette complements the bright flavors perfectly.
- → Can I prepare this dish ahead of time?
While best served immediately, you can prepare the poaching liquid and vegetables up to a day in advance. Reheat gently before adding the fresh cod fillets. Leftovers store well for 1-2 days refrigerated, though the texture is optimal when freshly made.