Olive-Oil-Poached Cod With Saffron-Blood-Orange Nage Recipe

Name: Olive-Oil-Poached Cod With Saffron-Blood-Orange Nage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; Two 6-ounce pieces cod; 1 cup extra-virgin olive oil, for poaching; Grated zest of 1 lemon; 1 tablespoon olive oil; 1 shallot, thinly sliced; 2 cloves garlic, smashed; 1/2 cup dry white wine; 1/2 cup shrimp stock (see note); 1 cup fish stock; 1 bay leaf; Pinch saffron; Grated zest of 1/2 blood orange; Grated zest of 1/2 lemon; ⅛ teaspoon fennel seed; 1 teaspoon smoked paprika; Juice of 1 blood orange; 1 teaspoon honey; 2 ounces unsalted butter, softened; 2 tablespoons chopped olives or capers; 1/2 cup chopped tomatoes or cherry tomato halves; 2 tablespoons lemon juice; White pepper; sea salt; Shaved fennel for serving; parsley leaves, for serving

Servings: persons

Salt
Two 6-ounce pieces cod
1 cup extra-virgin olive oil, for poaching
Grated zest of 1 lemon
1 tablespoon olive oil
1 shallot, thinly sliced
2 cloves garlic, smashed
1/2 cup dry white wine
1/2 cup shrimp stock (see note)
1 cup fish stock
1 bay leaf
Pinch saffron
Grated zest of 1/2 blood orange
Grated zest of 1/2 lemon
⅛ teaspoon fennel seed
1 teaspoon smoked paprika
Juice of 1 blood orange
1 teaspoon honey
2 ounces unsalted butter, softened
2 tablespoons chopped olives or capers
1/2 cup chopped tomatoes or cherry tomato halves
2 tablespoons lemon juice
White pepper
sea salt
Shaved fennel for serving
parsley leaves, for serving

1
For the fish: Prepare the brine.
2
Pour 2 1/2 cups warm water into a bowl, add 1/4 cup salt and stir until dissolved.
3
Chill.
4
Immerse the fish in the cold brine.
5
Let sit for 10 minutes; pat dry.
6
Heat the oil to 130 degrees in a small pot with the lemon zest.
7
Add the fish, making sure its completely covered; otherwise baste frequently with oil.
8
Poach the fish until just cooked through, 25 to 30 minutes.
9
For the nage: Heat the oil in a medium saucepan over medium-low heat.
10
Add the shallot and garlic and cook until softened and translucent (do not allow to brown).
11
Add the wine and stocks.
12
Stir in the bay leaf, saffron, zests, fennel seed, paprika and orange juice.
13
Cook, uncovered, over medium heat until reduced by 13, about 30 minutes.
14
Strain and cool.
15
Return the nage to a small saucepan.
16
Bring to a low simmer over medium-low heat.
17
Stir in the honey.
18
Whisk in the butter.
19
Add the olives or capers, tomatoes and lemon juice.
20
Season to taste.
21
Garnish with shaved fennel and parsley leaves.

716

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Salt, Two 6-ounce pieces cod, 1 cup extra-virgin olive oil, for poaching, Grated zest of 1 lemon, and more.

Yes, Olive-Oil-Poached Cod With Saffron-Blood-Orange Nage falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Olive-Oil-Poached Cod With Saffron-Blood-Orange Nage

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