Save to Pinterest Last winter, my neighbor brought over the most beautiful cod from her weekend fishing trip, and I had no idea what to do with it. I'd never poached fish before, always assuming it was some fancy restaurant technique beyond my reach. That evening, I just started throwing things in a pan, and the orange and fennel combination was pure serendipity. Now it is the only way my family will eat cod.
I made this for my sister when she was recovering from surgery, and she said it was the most comforting thing she had eaten in weeks. Something about the gentle warmth and the bright orange flavor just feels like a hug in a bowl.
Ingredients
- Fresh cod fillets: Use skinless fillets for the most delicate texture, about 150 grams each is perfect
- Fennel bulb: Thinly sliced fennel becomes sweet and mellow as it simmers in the broth
- Orange: Both the zest and thin slices add brightness that cuts through the richness
- Shallot: More delicate than onion, shallot adds subtle sweetness without overpowering
- Garlic cloves: Smashed garlic releases its flavor more gently into the poaching liquid
- Fish stock: Low sodium gives you control over the seasoning, vegetable stock works too
- Dry white wine: Adds depth and acidity, but extra stock works if you prefer not to cook with wine
- Extra virgin olive oil: The foundation that carries all the aromatic flavors
- Bay leaf: This humble herb makes the kitchen smell incredible as everything simmers
- Fennel fronds: Those delicate green tops are too pretty to waste, they make the perfect garnish
Instructions
- Soften the aromatics:
- Warm the olive oil in a large deep skillet over medium heat, then add the sliced fennel, shallot, and garlic, cooking until they just start to soften and smell wonderful.
- Build the poaching liquid:
- Add the orange slices, orange zest, bay leaf, white wine, and stock to the pan, bringing everything to a gentle simmer that smells like a Mediterranean kitchen.
- Season the cod:
- Lightly season the cod fillets with salt and pepper, then nestle them carefully into the simmering liquid in a single layer.
- Gentle poaching:
- Reduce the heat to low, cover the pan, and let the fish poach quietly for 8 to 10 minutes until the fillets turn opaque and flake easily.
- Plating with care:
- Use a slotted spatula to lift the cod and fennel onto plates, then spoon some of that fragrant poaching liquid and orange slices over each portion.
- Final touches:
- Sprinkle the chopped fennel fronds, extra orange zest, and freshly ground black pepper over the top for a beautiful finish.
Save to Pinterest This recipe has become my go to for dinner parties because it looks so elegant but comes together with almost no stress. Guests always assume I spent hours on it.
Choosing the Right Fish
Freshness matters enormously with poached fish since the gentle cooking method really showcases the quality. Look for fillets that are translucent and smell like the ocean, not fishy at all.
The Art of Poaching
Poaching is basically cooking in liquid below a simmer, which keeps fish incredibly moist and tender. I think of it as giving the fish a warm bath instead of a sauna.
Serving Suggestions
Steamed potatoes are the perfect vessel for all that flavorful broth, or tear some crusty bread for dipping. A simple arugula salad with lemon vinaigrette balances the richness beautifully.
- The broth is delicious reheated the next day as a light soup
- Leftover fish flakes beautifully into pasta or risotto
- A glass of the same white wine you cooked with ties everything together
Save to Pinterest There is something so peaceful about standing over a gently simmering pan, watching the fish turn from translucent to pearl white. Simple food, prepared with care, feeds more than just hunger.
Recipe FAQs
- → What makes this cod dish special?
The gentle poaching technique keeps the cod incredibly tender while infusing it with layers of flavor from the fennel, orange, and aromatics. The bright citrus and herb combination creates a light, refreshing dish perfect for any season.
- → Can I use other fish besides cod?
Absolutely. Halibut, haddock, or sea bass work beautifully with this preparation. Choose firm, mild white fish that will hold together during gentle poaching.
- → How do I know when the fish is done?
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 to maintain the delicate texture.
- → What can I serve alongside this?
Steamed potatoes, crusty bread, or fluffy rice are perfect for soaking up the aromatic broth. A simple green salad with lemon vinaigrette complements the light flavors beautifully.
- → Can I prepare this ahead of time?
The poaching liquid can be prepared a day in advance. Gently reheat before adding the fresh fish. The dish is best enjoyed immediately, but leftovers can be stored for up to 2 days.
- → Is this suitable for special diets?
This dish is naturally gluten-free, dairy-free, and low in carbohydrates. It's packed with lean protein from the cod and rich in vitamins from the fresh fennel and citrus.