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Cod Poached in Court Bouillon
Cod Poached in Court Bouillon
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Poached cod with aromatic bay leaves, garlic, salt, and olive oil.
Ingredients:
  • Poached cod:
  • 2 quarts water
  • 1 tablespoon salt
  • 2 cloves garlic, crushed
  • 2 bay leaves
  • 1 tablespoons extra virgin olive oil
  • 2 pounds cod fillets (or other firm white fish, not sole), cut to fit the pan
  • Lemon for garnish
  • Optional side of saffron potatoes:
  • 1 pound of Yukon gold potatoes, cut into 1 1/2-inch chunks (peel on or off, your choice)
  • Salt
  • Pinch of saffron
Instructions:
  • Create a flavorful court bouillon by combining water, salt, garlic, bay leaves, and olive oil in a 4 to 5 quart pot. Bring to a vigorous boil and simmer briefly until the aroma of the garlic fills the air.
  • Gently poach the cod: After rinsing the cod fillets, gently lower them into the boiling water. Allow the water to return to a gentle simmer, about 2 to 3 minutes. Poach for an extra 2 minutes, adjusting the time based on the thickness of the fillets.
  • Remove the cod fillets from the skillet with a slotted spoon when they are nearly cooked through, leaving them slightly translucent in the center. Place them on a plate and cover with foil. Allow them to rest for 5 minutes before serving, or until the optional potatoes are ready.
  • For saffron-infused potatoes, add a pinch of saffron to the fish cooking water. Simmer potatoes for 15 minutes until tender. Drain, sprinkle with salt, and serve with lemon alongside the fish.

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