Poached Cod With Fennel Orange (Printable)

Tender cod poached in fragrant fennel and orange broth for an elegant Mediterranean dish

# 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 - 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

# How-To:

01 - Heat olive oil in a large deep skillet over medium heat. Add sliced fennel, shallot, and garlic; cook for 3-4 minutes until softened.
02 - Add orange slices, orange zest, bay leaf, dry white wine, and stock to the skillet. Bring to a gentle simmer over medium-high heat.
03 - Season cod fillets lightly with salt and pepper. Nestle fillets into the poaching liquid in a single layer.
04 - Reduce heat to low, cover the skillet, and gently poach cod for 8-10 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 each portion.
06 - Garnish each plate with chopped fennel fronds, extra orange zest, and freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • The fish stays impossibly tender and moist because you're basically giving it a warm bath instead of blasting it with heat.
  • One pan means one thing to wash, and somehow that broth tastes restaurant-quality despite being so simple.
  • It looks fancy enough to impress someone, but honest enough that you won't stress about getting every detail perfect.
02 -
  • Don't skip patting the fish dry; wet fillets will steam rather than poach, and that tiny difference changes everything about the texture.
  • Low heat is non-negotiable here, even though it takes longer, because high heat turns delicate cod into something that falls apart into sad flakes.
03 -
  • Buy your cod the same day you plan to cook it, and if it smells fishy at the store, walk past it because fresh fish should smell like clean ocean, not like a fish counter.
  • Keep the heat low and patient; rushing the poaching with higher temperature will dry out the fish no matter how fresh it was when you started.
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