# What You Need:
→ Fish & Aromatics
01 - 4 cod fillets (5 oz each), skinless
02 - 1 large fennel bulb, thinly sliced (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 tbsp extra virgin olive oil
09 - 1 bay leaf
10 - ½ tsp sea salt
11 - ¼ tsp freshly ground black pepper
→ To Serve
12 - Reserved fennel fronds, chopped
13 - Extra orange zest
14 - Freshly ground black pepper
# How To Make It:
01 - Heat olive oil in a large, deep skillet over medium heat. Add sliced fennel, shallot, and garlic. Sauté for 3-4 minutes until softened but not browned.
02 - Add orange slices, orange zest, bay leaf, white wine, and stock to the skillet. Bring the mixture to a gentle simmer.
03 - Lightly season cod fillets with salt and pepper. Nestle them into the poaching liquid in a single layer, ensuring they are partially submerged.
04 - Reduce heat to low, cover the skillet, and gently poach for 8-10 minutes. The fish is done when opaque and flakes 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 - Finish with chopped fennel fronds, additional orange zest, and a sprinkle of black pepper. Serve immediately while hot.
