Save to Pins The first time I made this cod, I was skeptical about poaching. Wouldnt it be bland? But the way the kitchen filled with the scent of fennel and orange, bright and anise-sweet, changed my mind completely. The fish came out impossibly tender, almost melting into the aromatic broth. Now its my go-to when I want something elegant but ridiculously simple.
I served this to my sister last winter, right when she needed something comforting but not heavy. She kept stealing extra orange slices from the pan, popping them like candy while we caught up at the counter. The broth became our dipping sauce for crusty bread, and honestly, that might have been the best part.
Ingredients
- Fresh cod fillets: Look for firm, translucent fillets that smell clean, not fishy. Skinless makes serving so much easier.
- Fennel bulb: The fronds are pure gold, so do not toss them. Thin slicing helps them soften beautifully in the poaching liquid.
- Orange: Both the zest and slices work hard here, adding brightness that cuts through the richness of the fish.
- White wine: Dry and crisp is best. It adds acidity without sweetness. A splash of Pernod works if you are feeling fancy.
Instructions
- Build the aromatic base:
- Heat olive oil in a large deep skillet over medium heat. Add sliced fennel, shallot, and garlic. Cook 3 to 4 minutes until just softened and fragrant, stirring occasionally so nothing catches.
- Create the poaching liquid:
- Add orange slices, orange zest, bay leaf, white wine, and stock. Bring everything to a gentle simmer. The kitchen should smell incredible right about now.
- Nestle in the fish:
- Season cod fillets lightly with salt and pepper. Arrange them in a single layer in the simmering liquid. They should be partially submerged but not completely covered.
- Gentle poach:
- Reduce heat to low. Cover the pan and let the cod poach for 8 to 10 minutes. The fish is done when it is opaque throughout and flakes easily with a fork.
- Plate with care:
- Use a slotted spatula to transfer cod and softened fennel to shallow bowls. Spoon some of the aromatic broth and orange slices over each portion.
- Finish and serve:
- Sprinkle with chopped fennel fronds, extra orange zest, and fresh black pepper. Get it to the table while the fish is still tender and the broth is fragrant.
Save to Pins 
Save to Pins This dish has become my favorite for unexpected guests because it feels restaurant quality but comes together with almost zero stress. Something about the delicate poaching technique makes people think you worked harder than you actually did.
Choosing the Right Fish
Cod is perfect for poaching because it is firm enough to hold together but mild enough to absorb flavors. Halibut, sea bass, or haddock work beautifully too. Just avoid delicate fish like sole, it will fall apart in the liquid.
The Wine Question
Use a white wine you would actually drink. Cheap wine ruins delicate dishes like this one. Pinot Grigio or Sauvignon Blanc are excellent choices that will not overpower the fish.
Serving Suggestions
Steamed potatoes are classic, but crusty bread might be essential for sopping up that fragrant broth. A simple arugula salad with lemon vinaigrette cuts through the richness perfectly.
- Have some good bread ready, you will want every drop of that broth
- A cold white wine is the perfect match
- This dish waits surprisingly well if covered loosely
Save to Pins 
Save to Pins There is something so soothing about poaching fish, the way it gently transforms in the liquid. This recipe reminds me that the best cooking does not have to be complicated.
Frequently Asked Questions
- → What does poached cod taste like?
Poached cod has a delicate, tender texture and mild flavor. The gentle cooking method keeps the fish moist and flaky while allowing it to absorb the aromatic flavors of fennel, orange, and herbs from the poaching liquid.
- → Can I use frozen cod fillets?
Yes, frozen cod works well for this preparation. Thaw completely in the refrigerator before cooking and pat dry with paper towels to ensure proper searing and flavor absorption.
- → What wine works best for poaching?
Dry white wines like Sauvignon Blanc, Pinot Grigio, or a crisp unoaked Chardonnay are excellent choices. The wine adds acidity and depth to the poaching liquid without overpowering the delicate fish.
- → How do I know when the cod is done?
The cod is ready when it becomes opaque throughout and flakes easily with a fork. This typically takes 8-10 minutes of gentle poaching. Avoid overcooking to maintain the delicate texture.
- → What sides pair well with this dish?
Steamed potatoes, crusty bread for soaking up the flavorful broth, or a simple green salad with lemon vinaigrette complement the light flavors beautifully. Roasted vegetables like asparagus or green beans also work well.
- → Can I substitute other fish?
Halibut, sea bass, haddock, or other mild white fish fillets work wonderfully with this preparation. Adjust cooking time slightly based on thickness—thicker fillets may need a few extra minutes.