Poached Cod With Fennel and Orange

The first time I made poached fish, I was terrified it would turn out bland and watery. Instead, I ended up with this impossibly tender cod that practically fell apart at the slightest touch of my fork. The orange and fennel infused the broth with this bright, aromatic perfume that filled my entire kitchen. Now it is my go to when I want something that feels fancy but takes almost no effort.

I served this to my sister who claims she does not like fish, and she asked for seconds before I had even sat down. The way the fennel softens into sweet, anise scented ribbons while the orange adds just enough citrus brightness is pure magic. It has become one of those recipes I make when I want to impress without actually stressing.

Ingredients

• Fresh cod fillets: I have learned that fresh, never frozen cod makes a huge difference in texture here
• Fennel bulb: Thinly slice it so it softens properly in the poaching liquid
• Orange: Both the zest and slices add essential brightness
• Shallot and garlic: These aromatics build the flavor base of your broth
• White wine: Use something you would actually drink because the flavor concentrates
• Fish stock: Low sodium is best so you can control the salt level

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Build your aromatic base:

Heat the olive oil in a large deep skillet over medium heat, then add the sliced fennel, shallot, and garlic. Cook for about 4 minutes until the fennel just starts to soften and everything smells amazing.

Create the poaching liquid:

Add the orange slices, orange zest, bay leaf, wine, and stock to the pan. Bring everything to a gentle simmer, letting the flavors start to meld together.

Add the cod:

Season your cod fillets lightly with salt and pepper, then nestle them into the simmering liquid in a single layer. The fish should be mostly submerged but not completely covered.

Gently poach:

Reduce the heat to low, cover the pan, and let the cod poach for 8 to 10 minutes. You will know it is done when the fish is opaque throughout and flakes easily with a fork.

Plate and garnish:

Carefully lift the cod and softened fennel onto plates using a slotted spatula. Spoon some of that fragrant poaching liquid and orange slices over each portion, then finish with fennel fronds and extra orange zest.

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This dish has become my favorite way to introduce people to the idea that fish does not have to be intimidating or complicated. Something about the gentle poaching method feels almost luxurious, like you are being pampered at a restaurant.

Make It Your Own

I have added fresh thyme sprigs to the poaching liquid when I wanted an extra layer of herbal flavor. A splash of Pernod or anise flavored liquor transforms it into something that tastes straight out of a French bistro. Sometimes I throw in a few cherry tomatoes if I have them sitting around.

What To Serve Alongside

Steamed baby potatoes are perfect because they soak up all that flavorful broth. A chunk of crusty bread is non negotiable in my house for sopping up the liquid. Roasted asparagus or simple green beans with lemon keep the meal light and fresh.

Fish Substitutions

Halibut works beautifully here and holds up slightly better if you prefer a meatier fish. Sea bass is another excellent option with its sweet, delicate flavor. Haddock gives you a more traditional taste if that is what you prefer.

• Aim for fillets that are roughly the same thickness so they cook evenly
• Adjust cooking time by a minute or two for thicker cuts
• Any mild white fish will work with this preparation

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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There is something deeply comforting about a dish that looks this elegant but comes together with such gentle simplicity.

Ask About This Recipe

→ How do I know when the cod is fully cooked?

The cod is done when it turns opaque throughout and flakes easily with a fork. This typically takes 8-10 minutes of gentle poaching. Avoid overcooking, as the fish will become dry and less tender.

→ Can I use frozen cod fillets?

Yes, frozen cod works well. Thaw completely in the refrigerator before patting dry and proceeding with the recipe. Allow extra time to ensure the fillets reach room temperature for even cooking.

→ What wine substitutes work for the poaching liquid?

You can replace white wine with additional fish stock, vermouth for extra depth, or omit entirely and use more stock. For a non-alcoholic version, try adding a splash of lemon juice or apple cider vinegar.

→ How should I store leftovers?

Store leftover cod and poaching liquid separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in the poaching liquid over low heat to prevent drying out the fish.

→ What sides pair well with this dish?

Steamed potatoes, crusty bread for soaking up the aromatic broth, or a simple green salad with lemon vinaigrette complement the light flavors. Roasted vegetables or rice also work nicely.

→ Can I substitute other fish for cod?

Halibut, haddock, sea bass, or other mild white fish work beautifully. Adjust cooking time slightly based on fillet thickness—thinner pieces cook faster, while thicker cuts may need an extra minute or two.