Poached Cod With Fennel and Orange

Experience the bright and clean flavors of the Mediterranean with this Poached Cod With Fennel and Orange. Delicate cod fillets are gently simmered in a fragrant broth of white wine, citrus, and aromatic herbs, creating a main course that is as elegant as it is effortless to prepare.

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The secret to this dish lies in the aromatic poaching liquid. By sautéing fennel and shallots before adding the stock and wine, you build a deep base of flavor that infuses the fish as it cooks, resulting in a vibrant and aromatic broth that ties the whole meal together.

Ingredients

• 4 (150 g each) fresh cod fillets, skinless
• 1 large fennel bulb, thinly sliced (fronds reserved for garnish)
• 1 orange, zested and thinly sliced
• 1 small shallot, thinly sliced
• 2 garlic cloves, smashed
• 500 ml (2 cups) low-sodium fish or vegetable stock
• 120 ml (½ cup) dry white wine
• 2 tbsp extra virgin olive oil
• 1 bay leaf
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper
• Reserved fennel fronds, chopped
• Extra orange zest
• Freshly ground black pepper

Instructions

Step 1

In a large, deep skillet or wide saucepan, heat olive oil over medium heat. Add the sliced fennel, shallot, and garlic; cook 3–4 minutes until just softened.

Step 2

Add the orange slices, orange zest, bay leaf, wine, and stock. Bring to a gentle simmer.

Step 3

Season the cod fillets lightly with salt and pepper. Nestle them into the poaching liquid in a single layer.

Step 4

Reduce the heat to low. Cover and gently poach the cod for 8–10 minutes, or until the fillets are opaque and flake easily with a fork.

Step 5

Using a slotted spatula, carefully transfer the cod and fennel to serving plates. Spoon some poaching liquid and orange slices over the top.

Step 6

Garnish with chopped fennel fronds, extra orange zest, and a sprinkle of black pepper. Serve immediately.

Zusatztipps für die Zubereitung

To ensure the cod stays succulent, keep the heat on low once the fish is added. A gentle poach rather than a rapid boil prevents the delicate fillets from becoming tough or breaking apart in the liquid.

Varianten und Anpassungen

You can easily substitute the cod with other firm white fish like halibut, haddock, or sea bass. For an extra layer of depth, try adding a few fresh thyme sprigs or a splash of Pernod to the poaching liquid before simmering.

Serviervorschläge

This dish is excellent when served alongside steamed baby potatoes or a piece of crusty bread, which are perfect for soaking up the light, aromatic citrus-herb broth.

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This Poached Cod With Fennel and Orange is a testament to the beauty of simple ingredients prepared with care. Bright, nutritious, and full of flavor, it is a perfect main course for any occasion where you want a meal that is both light and satisfying.

Recipe FAQs

→ How do I know when the cod is done poaching?

The cod is ready when it turns opaque throughout and flakes easily with a fork. This typically takes 8-10 minutes over low heat. Avoid overcooking as the fish will become dry and lose its delicate texture.

→ Can I use frozen cod fillets?

Yes, frozen cod works well for poaching. Thaw completely in the refrigerator before using and pat dry with paper towels to remove excess moisture. This helps the fish absorb the poaching liquid flavors properly.

→ What can I substitute for the white wine?

Replace white wine with additional fish or vegetable stock. For a similar acidic element, add a tablespoon of lemon juice or white wine vinegar. The flavor profile will remain bright and balanced.

→ How should I store leftovers?

Store leftover cod and poaching liquid separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in the poaching liquid over low heat to prevent the fish from drying out.

→ What sides pair well with this dish?

Steamed potatoes, crusty bread, or rice work perfectly for soaking up the aromatic broth. A simple green salad with lemon vinaigrette or roasted asparagus complements the light flavors without overwhelming the delicate fish.

→ Can I use other fish varieties?

Halibut, sea bass, haddock, or mahi-mahi are excellent alternatives. Adjust cooking time slightly based on fillet thickness—thicker cuts may need 2-3 additional minutes of poaching time.