Poached Cod With Fennel Orange (Print View)

Delicate cod fillets poached with fresh fennel, sweet orange, and herbs for a bright, flavorful Mediterranean main course.

# Ingredient List:

→ Fish & Aromatics

01 - 4 fresh cod fillets, skinless, 5.3 oz each
02 - 1 large fennel bulb, thinly sliced with 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 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 - Heat 2 tablespoons extra virgin olive oil in a large deep skillet over medium heat. Add sliced fennel, shallot, and smashed garlic; cook for 3 to 4 minutes until softened.
02 - Add orange slices, orange zest, bay leaf, white wine, and stock to the skillet. Bring to a gentle simmer over medium heat.
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 the skillet, and gently poach 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 - Top each plate with chopped fennel fronds, extra orange zest, and a sprinkle of black pepper. Serve immediately.

# Expert Tips:

01 -
  • The poaching liquid becomes this amber-hued treasure you'll want to drink straight from the bowl, bright with citrus and subtle anise from the fennel.
  • It's the kind of dish that tastes elegant enough for guests but honest enough to make on a Tuesday night when you want something that feels like self-care.
02 -
  • If your heat is too high and the liquid boils hard, the cod will become rubbery and the poaching liquid will taste flat instead of refined, so resist the urge to rush and let low heat be your friend.
  • Never skip patting the cod dry before seasoning because water on the surface prevents proper contact with salt, and the difference between bland and bright comes down to this small act.
03 -
  • Make sure your skillet is truly large and deep enough to hold all four fillets in a single layer without crowding, because stacking them or squishing them together changes the cooking time and texture unpredictably.
  • Zest the orange before slicing it and keep that zest separate because the oils in fresh zest taste brighter and more alive than zest that's been sitting in the warm liquid for ten minutes.
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