Poached Cod With Fennel and Orange (Printable version)

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

# What 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
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 - 0.5 cup dry white wine
08 - 2 tablespoons extra virgin olive oil
09 - 1 bay leaf
10 - 0.5 teaspoon sea salt
11 - 0.25 teaspoon freshly ground black pepper

→ To Serve

12 - Reserved fennel fronds, chopped
13 - Extra orange zest
14 - Freshly ground black pepper

# Directions:

01 - Heat olive oil in a large deep skillet over medium heat. Add sliced fennel, shallot, and garlic; cook for 3 to 4 minutes until softened.
02 - Add orange slices, orange zest, bay leaf, white wine, and stock to the skillet. Bring to a gentle simmer.
03 - Season cod fillets lightly with salt and pepper. Nestle them into the poaching liquid in a single layer.
04 - Reduce heat to low, cover the skillet, and gently poach the cod 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. Spoon poaching liquid and orange slices over the top.
06 - Top with chopped fennel fronds, extra orange zest, and a sprinkle of black pepper. Serve immediately.

# Expert Advice:

01 -
  • The fish stays impossibly tender because poaching is basically the gentlest cooking method known to humanity.
  • You get this naturally bright, citrusy sauce without any cream, butter, or complicated techniques.
  • It's the kind of meal that feels fancy enough for guests but simple enough for a random Tuesday night.
02 -
  • If your fillets are very thick, they'll need closer to 12 minutes, and that's fine—overcooked poached fish is still better than undercooked fish, so go by the flake test, not the clock.
  • Don't skip reserving the fennel fronds for garnish; they add a fresh, herbaceous finish that reminds you this is spring or summer on a plate.
03 -
  • Make the poaching liquid first and let it simmer for a few minutes on its own before adding the fish—this gives all the flavors a chance to get to know each other.
  • If your fillets are very thin, they might only need 6 or 7 minutes; watch for that moment when the opacity reaches the center and stop right there.
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