Save It The smell of orange and fennel warming together in olive oil is enough to stop me mid-chop every single time. I used to think poaching fish was intimidating, something only proper cooks did with fancy equipment and perfect timing. Then one evening I had four cod fillets thawing and no plan, just a fennel bulb and half an orange begging to be used. I threw it all in a pan with some wine and stock, covered it, and walked away for ten minutes. When I lifted the lid, the kitchen smelled like a Mediterranean harbor at dawn.
I made this for my sister the first time she visited after moving abroad, and she kept saying it tasted like vacation. We sat at my tiny kitchen table with the windows open, tearing apart a baguette and spooning the warm broth over everything. She told me she missed simple dinners like this, where the food tastes careful but the effort feels easy. Now every time I make it, I text her a picture of the fennel fronds on top.
Ingredients
- Fresh cod fillets: Look for thick, firm fillets with no fishy smell, they should poach evenly and stay tender without falling apart.
- Fennel bulb: Slice it thin so it softens quickly in the broth, and save those feathery fronds because they make the prettiest, most fragrant garnish.
- Orange: Both the zest and slices add brightness, the zest goes in early for aroma and the slices steep in the liquid for gentle sweetness.
- Shallot and garlic: They melt into the poaching liquid and add a savory backbone without overpowering the delicate fish.
- Fish or vegetable stock: Use low sodium so you control the seasoning, and if you have fish stock, even better for depth.
- Dry white wine: A crisp Sauvignon Blanc or Pinot Grigio works beautifully, adding acidity and a subtle floral note.
- Extra virgin olive oil: A fruity one makes the broth taste richer and coats the fennel as it softens.
- Bay leaf: Just one leaf adds a quiet herbal note that ties everything together.
Instructions
- Soften the aromatics:
- Heat the olive oil over medium and add fennel, shallot, and garlic, stirring occasionally until they smell sweet and start to go translucent. This takes just a few minutes and builds the flavor base for everything that follows.
- Build the poaching liquid:
- Add orange slices, zest, bay leaf, wine, and stock, then bring it to a gentle simmer. You want soft bubbles, not a rolling boil, so the fish cooks slowly and stays silky.
- Nestle in the cod:
- Season the fillets lightly with salt and pepper, then lay them in the liquid in a single layer without overlapping. They should be mostly submerged but a little peeking out is fine.
- Poach low and slow:
- Reduce the heat to low, cover the pan, and let the cod cook undisturbed for 8 to 10 minutes. The fish is done when it turns opaque and flakes easily with a fork but still feels tender.
- Plate with care:
- Use a slotted spatula to lift each fillet onto a plate along with some fennel and orange slices. Spoon the fragrant broth over the top and finish with fennel fronds, extra zest, and a crack of black pepper.
Save It The first time I served this to friends, one of them asked if I had trained in France. I laughed and told her I learned it by accident on a Tuesday night with leftovers. She said it tasted like something you would get in a small coastal restaurant where the chef knows your name. That is when I realized that simple ingredients, treated gently, can feel like a gift.
What to Serve Alongside
I almost always serve this with steamed baby potatoes or a pile of crusty bread because the broth is too good to waste. Sometimes I add a handful of arugula on the side, dressed simply with lemon and olive oil, to keep things green and bright. If you want to make it more of a meal, roasted asparagus or sauteed spinach with garlic fit right in without competing with the delicate flavors.
Swaps and Variations
Cod is my go to, but halibut, haddock, or sea bass work just as well if that is what your market has fresh. If you want a hint of anise, add a splash of Pernod or a few thyme sprigs to the poaching liquid for an extra layer of aroma. I have also used blood orange when it is in season, and the color alone makes the dish feel special.
Storage and Reheating
This dish is best enjoyed fresh, but if you have leftovers, store the fish and broth separately in airtight containers in the fridge for up to one day. Reheat the broth gently on the stove and warm the fish by placing it in the hot liquid for just a minute or two, any longer and it will overcook.
- Do not microwave the fish or it will dry out and lose its silky texture.
- You can strain and freeze the broth for up to two months and use it as a base for seafood soups.
- Leftover fennel and orange can be tossed into a salad the next day.
Save It This recipe taught me that cooking does not have to be loud or complicated to be memorable. Sometimes the quietest dishes, the ones that simmer gently and smell like sunshine, are the ones people ask for again and again.
Common Questions About Recipes
- → How do I know when the cod is properly cooked?
The cod is ready when the fillets turn opaque and the flesh flakes easily with a fork when gently tested. This typically takes 8-10 minutes at a gentle simmer. Avoid overcooking, as the delicate fish will become dry.
- → Can I use a different type of fish?
Yes, halibut, haddock, and sea bass are excellent substitutes. Adjust cooking time slightly depending on the thickness of your fillets—thicker cuts may need an extra 2-3 minutes.
- → What's the best way to prepare the fennel?
Slice the fennel bulb thinly lengthwise to showcase its delicate layers. Reserve the feathery green fronds for garnish as they add visual appeal and a subtle licorice flavor. The fennel will become tender during poaching.
- → Can I make this ahead of time?
This dish is best served fresh, but you can prepare the poaching liquid and prep ingredients up to 4 hours ahead. Cook the cod just before serving to maintain its delicate texture and optimal flavor.
- → What wine should I use for poaching?
A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio works beautifully. Avoid heavily oaked wines as they can overpower the delicate fish. If you prefer, vegetable stock alone is a suitable alcohol-free alternative.
- → How do I enhance the flavor of the poaching liquid?
Add fresh thyme sprigs for earthiness, or a splash of Pernod for a subtle anise note. A few fennel seeds or a pinch of saffron can also elevate the broth. Taste and adjust seasoning before serving.