Poached Cod With Fennel and Orange (Printer View)

Delicate cod fillets poached with fresh fennel, sweet orange, and aromatic herbs for a bright, flavorful main course ready in 35 minutes.

# 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

# Method steps:

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 the mixture to a gentle simmer, allowing flavors to meld.
03 - Lightly season cod fillets with salt and pepper. Gently nestle them into the poaching liquid in a single layer, ensuring they are partially submerged.
04 - Reduce heat to low, cover the skillet, and gently poach for 8-10 minutes. The fish is done when opaque throughout and flakes easily with a fork. Avoid boiling to prevent toughening the delicate flesh.
05 - Using a slotted spatula, carefully transfer cod and fennel to serving plates. Spoon poaching liquid and orange slices over each portion. Garnish with chopped fennel fronds, extra orange zest, and freshly ground black pepper. Serve immediately while hot.

# Expert Advice:

01 -
  • The gentle poaching method keeps the cod incredibly moist and flaky every single time
  • The fennel and orange combination creates this beautiful balance of sweet and savory that feels fancy without any real work
  • Its one of those rare dishes that looks stunning on the plate but comes together in under 40 minutes
02 -
  • Never let the poaching liquid boil vigorously because it will make the cod tough and dry
  • Pat the cod fillets dry before adding them to the pan for better searing if you want to finish them with a quick sear
  • The fish will continue cooking slightly after you remove it from the heat, so take it off just before it looks completely done
03 -
  • Add a sprig of fresh thyme or tarragon to the poaching liquid for an extra layer of herbaceous flavor
  • A splash of Pernod or pastis in the broth creates this subtle anise note that echoes the fennel perfectly
  • Make extra poaching liquid and serve it in small bowls on the side for guests who want more broth
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