Poached Cod With Fennel and Orange (Print)

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

# Components:

→ Fish & Aromatics

01 - 4 cod fillets (5-6 oz each), 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 - ½ cup dry white wine
08 - 2 tbsp extra virgin olive oil
09 - 1 bay leaf
10 - ½ tsp sea salt
11 - ¼ tsp freshly ground black pepper

→ To Serve

12 - Reserved fennel fronds, chopped
13 - Extra orange zest
14 - Freshly ground black pepper

# Directions:

01 - Heat olive oil in a large, deep skillet or wide saucepan over medium heat. Add sliced fennel, shallot, and garlic. Sauté for 3-4 minutes until just softened and fragrant.
02 - Add orange slices, orange zest, bay leaf, white wine, and stock to the skillet. Bring mixture to a gentle simmer, allowing flavors to meld.
03 - Lightly season cod fillets with salt and pepper on both sides.
04 - Nestle seasoned fillets into poaching liquid in single layer. Reduce heat to low, cover, and gently poach for 8-10 minutes until fillets are opaque and flake easily with fork.
05 - Using slotted spatula, carefully transfer cod and fennel to serving plates. Spoon poaching liquid and orange slices over top.
06 - Sprinkle chopped fennel fronds, extra orange zest, and additional black pepper over each portion. Serve immediately while hot.

# Expert Advice:

01 -
  • The cod stays incredibly moist and tender because poaching is basically a spa day for fish
  • That orange fennel broth becomes something youll want to drink by the spoonful
  • It looks impressive but comes together in under 40 minutes with almost zero active work
02 -
  • The liquid should never reach a rolling boil or youll end up with tough, rubbery fish instead of silky tender fillets
  • Pat the cod completely dry before seasoning, otherwise the salt and pepper just slide right off
  • You can test if the fish is done by inserting a fork into the thickest part and giving it a gentle twist
03 -
  • Have all your ingredients prepped before you start cooking, the fennel and orange slices should be ready to go
  • Warm your shallow serving bowls in a low oven while the fish poaches, it keeps everything restaurant hot
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