Poached Cod With Fennel and Orange (Printable)

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

# 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 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 - 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

→ To Serve

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

# How-To:

01 - Heat olive oil in a large deep skillet over medium heat. Add sliced fennel, shallot, and garlic; cook for 3 to 4 minutes until softened.
02 - Add orange slices, orange zest, bay leaf, wine, and stock to the skillet. 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 the skillet, 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 the cod and fennel to serving plates. Spoon poaching liquid and orange slices over the top.
06 - Top with chopped fennel fronds, extra orange zest, and freshly ground black pepper. Serve immediately.

# Expert Hacks:

01 -
  • The fish turns impossibly tender while the poaching liquid becomes this silky, fragrant sauce you'll want to drink straight from the bowl.
  • Everything comes together in under 40 minutes, leaving you time to actually enjoy your evening instead of being stuck at the stove.
  • It feels fancy enough for guests but honest enough for a quiet night alone, with zero pretense or fussy techniques.
02 -
  • Patting the fish dry before it goes into the liquid makes all the difference between poached and steamed. A damp surface releases moisture that creates steam instead of allowing the gentle heat to cook the fish through.
  • The moment you see the fillets turn opaque is your moment to stop. Fish continues cooking from residual heat even after you remove it from the liquid, and overcooked fish is dry fish, which is the one thing that can't be fixed.
03 -
  • A splash of Pernod or fresh thyme sprigs added to the poaching liquid right at the beginning will shift the whole flavor profile toward something even more herbaceous and complex, if you want to experiment.
  • If you're cooking for people who are skeptical about fish, this is the dish that converts them. There's something about the gentle poaching and the bright citrus that makes even nervous eaters relax.
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