Poached Cod With Fennel and Orange (Printable Version)

Tender cod poached with fennel and citrus in a fragrant broth for a light, elegant Mediterranean meal.

# What You'll 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 - Additional orange zest
14 - Freshly ground black pepper

# How To Make It:

01 - Heat olive oil in a large deep skillet over medium heat. Add sliced fennel, shallot, and garlic, cooking 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.
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 cod and fennel to serving plates. Spoon poaching liquid and orange slices over the top.
06 - Garnish with chopped fennel fronds, additional orange zest, and a sprinkle of black pepper. Serve immediately.

# Expert Advice:

01 -
  • The cod stays so tender and moist that you'll wonder why you ever baked fish in the oven.
  • Everything cooks in one pan, which means cleanup is almost as easy as the meal itself.
  • It feels fancy enough for guests but casual enough for a quiet Tuesday when you want something nourishing.
02 -
  • Don't skip patting the cod dry before seasoning; wet fish won't season properly and will steam instead of poach evenly.
  • If your heat is too high, the edges of the fillet will cook before the center catches up, so resist the urge to hurry and keep that simmer gentle and forgiving.
03 -
  • If your fennel is particularly thick, slice it paper-thin and it'll soften into silky strands that taste almost like candy by the end.
  • A splash of Pernod or pastis in the poaching liquid adds an authentic licorice note that makes people ask what that incredible flavor is.
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