Poached Cod With Fennel and Orange (Printable Version)

Delicate cod fillets poached with fresh fennel, sweet orange, and aromatic herbs for a bright Mediterranean main course.

# The Ingredients 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 - 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

→ Garnish

12 - Reserved fennel fronds, chopped
13 - Additional orange zest
14 - Freshly ground black pepper to taste

# Step-by-Step Instructions:

01 - Heat olive oil in a large deep skillet or wide saucepan over medium heat. Add sliced fennel, shallot, and smashed garlic; cook for 3 to 4 minutes until vegetables begin to soften.
02 - Add orange slices, orange zest, bay leaf, white wine, and stock to the skillet. Bring to a gentle simmer over medium-high heat.
03 - Lightly season cod fillets with salt and pepper. Carefully 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 - Using a slotted spatula, carefully transfer cod and fennel to serving plates. Ladle poaching liquid and orange slices over each portion.
06 - Top each plate with chopped fennel fronds, additional orange zest, and freshly ground black pepper. Serve immediately.

# Additional Tips::

01 -
  • The poaching liquid does all the work while you sit back and relax, no flipping or splattering involved.
  • It tastes delicate and restaurant fancy but uses pantry staples and one pan.
  • The fennel and orange create a naturally sweet, aromatic broth that makes you want to soak bread in it.
  • Perfect for weeknights when you want something light but impressive enough for company.
02 -
  • Do not let the poaching liquid boil hard or the fish will turn rubbery and fall apart instead of staying moist and flaky.
  • If your fillets are thinner than 150 grams, check them at 6 minutes because they cook faster than thick cuts.
  • Taste the broth before serving and add a pinch more salt if needed, especially if you used unsalted stock.
03 -
  • Use a wide, shallow pan instead of a deep pot so the fillets sit in a single layer and poach evenly without steaming.
  • If your fennel bulb is huge, use only half and save the rest for shaving into salads or roasting another night.
  • A splash of the poaching liquid spooned over the fish just before serving makes every bite taste brighter and more aromatic.
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