Poached Cod with Fennel, Carrots, and Potatoes

Name: Poached Cod with Fennel, Carrots, and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 quarts cold water; 2 cups dry wine; 4 pounds fish bones (from white fish only), heads, fins, and gills removed, and bones rinsed well; 2 cups shrimp, crab, or lobster shells (optional); 1 large onion (about 1 pound), peeled and quartered; 2 stalks celery, cut into 1-inch lengths (about 1 cup); 1 large carrot, peeled and cut into 1-inch lengths (about 1 cup); 1 whole head of garlic, cut crosswise; Fennel stalks cut from 1 fennel bulb (see fennel below), cut into 1-inch lengths (about 8 ounces); 1 stalk lemongrass (about 1 ounce), cut into 1/2-inch rounds; 1 teaspoon fennel seeds; Bouquet garni, made with 1 bay leaf 3 sprigs parsley and 3 sprigs fresh thyme tied in cheesecloth; 1/4 teaspoon whole black peppercorns; 1 bulb fresh fennel, cut lengthwise into sixths, fronds reserved for garnish and tops reserved for the stock; 2 carrots, peeled and cut into 1-inch lengths; 6 small potatoes, peeled and halved; 6 6-ounce cod fillets; Sea salt and freshly ground black pepper to taste

Servings: persons

3 quarts cold water
2 cups dry wine
4 pounds fish bones (from white fish only), heads, fins, and gills removed, and bones rinsed well
2 cups shrimp, crab, or lobster shells (optional)
1 large onion (about 1 pound), peeled and quartered
2 stalks celery, cut into 1-inch lengths (about 1 cup)
1 large carrot, peeled and cut into 1-inch lengths (about 1 cup)
1 whole head of garlic, cut crosswise
Fennel stalks cut from 1 fennel bulb (see fennel below), cut into 1-inch lengths (about 8 ounces)
1 stalk lemongrass (about 1 ounce), cut into 1/2-inch rounds
1 teaspoon fennel seeds
Bouquet garni, made with 1 bay leaf 3 sprigs parsley and 3 sprigs fresh thyme tied in cheesecloth
1/4 teaspoon whole black peppercorns
1 bulb fresh fennel, cut lengthwise into sixths, fronds reserved for garnish and tops reserved for the stock
2 carrots, peeled and cut into 1-inch lengths
6 small potatoes, peeled and halved
6 6-ounce cod fillets
Sea salt and freshly ground black pepper to taste

1
Make the fish stock:
2
In a large stockpot, combine all the ingredients.
3
Bring to a boil over high heat.
4
Reduce the heat and simmer for 45 minutes, partially covered.
5
Skim any impurities that rise to the top several times during cooking.
6
Strain the stock through a fine-mesh sieve.
7
(You should have approximately 3 quarts.)
8
Prepare the cod and vegetables:
9
Put the fish stock in a large stockpot and bring it to a boil.
10
Add the fennel wedges, carrots, and potatoes, reduce the heat, and simmer for 15 minutes.
11
Remove the vegetables from the stock with a slotted spoon and place in a bowl.
12
Bring the stock back to a high simmer and add the cod pieces.
13
Poach for 8 to 10 minutes until the cod is flaky and opaque.
14
Return the vegetables to the pot and cook for 2 minutes.
15
Remove the pot from the heat.
16
To serve, place 6 large soup bowls on the counter near the stove.
17
Place a variety of vegetables in each bowl, Then place a piece of cod in the center of each bowl along with the vegetables.
18
Ladle some of the hot broth over the fish and vegetables.
19
Sprinkle with sea salt and freshly ground pepper.
20
Chop 1 tablespoon of fennel fronds and garnish each bowl with some chopped fennel fronds.
21
Serve immediately.

283

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 3 quarts cold water, 2 cups dry wine, 4 pounds fish bones (from white fish only), heads, fins, and gills removed, and bones rinsed well, 2 cups shrimp, crab, or lobster shells (optional), and more.

Yes, Poached Cod with Fennel, Carrots, and Potatoes 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.

That's it — enjoy your meal!