Poached Cod With Fennel and Orange (Printable)

Delicate cod fillets gently poached with fresh fennel and sweet orange create a bright Mediterranean 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 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 - Extra orange zest
14 - Freshly ground black pepper

# How-To Steps:

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 softened.
02 - Add orange slices, orange zest, bay leaf, white wine, and stock to the skillet. Bring to a gentle simmer over medium heat.
03 - Season cod fillets lightly 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 the cod for 8 to 10 minutes until fillets are opaque and flake easily with a fork.
05 - Using a slotted spatula, carefully transfer the cod and fennel to serving plates. Spoon poaching liquid and orange slices over each portion.
06 - Garnish each plate with chopped fennel fronds, extra orange zest, and a sprinkle of freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • The poaching liquid becomes this gorgeous, aromatic sauce that's naturally light yet deeply satisfying in a way heavy cream never could be.
  • It comes together in under forty minutes, which means you can serve restaurant-quality food on a weeknight without the stress.
  • Every element here actually wants to be on the same plate—the fish, the fennel, the orange—like they were always meant to find each other.
02 -
  • The moment your fish fillets turn opaque, they're done—and I mean truly done, so resist the urge to leave it in there another couple of minutes just to be safe, because that's exactly when it goes from tender to rubbery.
  • Taste the poaching liquid before serving; if it feels underseasoned, a pinch of salt at the end makes all the difference, but remember the stock already contains some sodium, so go slowly.
03 -
  • If your cod fillets are particularly thick, give them an extra 2 to 3 minutes in the poaching liquid—thickness matters more than weight when predicting cooking time.
  • A splash of Pernod or another anise-flavored liqueur added to the poaching liquid at the very beginning creates this luxurious depth that makes people ask what your secret ingredient is.
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