Poached Cod With Fennel and Orange (Print version)

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

# 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 - 0.5 cup dry white wine
08 - 2 tablespoons extra virgin olive oil
09 - 1 bay leaf
10 - 0.5 teaspoon sea salt
11 - 0.25 teaspoon freshly ground black pepper

→ To Serve

12 - Reserved fennel fronds, chopped
13 - Extra 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; cook for 3 to 4 minutes until softened.
02 - Add orange slices, orange zest, bay leaf, wine, and stock. 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 - Transfer cooked cod and fennel to serving plates using a slotted spatula. Spoon poaching liquid and orange slices over each portion.
06 - Garnish with chopped fennel fronds, additional orange zest, and freshly ground black pepper. Serve immediately.

# Expert Tips:

01 -
  • The poaching liquid does all the heavy lifting, turning simple cod into something elegant without any fuss.
  • It's naturally gluten-free and dairy-free, so it works for nearly everyone at the table without feeling like a compromise.
  • You'll have leftovers that taste even better the next day when the flavors have gotten to know each other.
02 -
  • Overcrowding the pan lowers the temperature of the liquid too much and turns your poach into a steam, which makes the fish tough instead of tender.
  • The difference between perfectly poached cod and overcooked cod is literally two minutes, so set a timer and don't wander off.
03 -
  • Buy your cod from a fishmonger you trust rather than the supermarket display case; the difference in flavor and texture is worth every penny.
  • Zest your orange before you slice it, and keep the zest in a small bowl so you can scatter it at the last moment when it's still bright and aromatic.
Go back