Simple Poached Cod

Poaching is a hassle free way to cook fish. Here we poach Cod in a simple broth of wine and vegetables. You end up with very soft and subtle flavours that is quiet enjoyable. This recipe changes every time we make it... just depends what root vegetables / squash is in the fridge. So it's really just down to getting proportions right, in the video we used onion, butternut squash, turnip and carrots.

INGREDIENTS:

6 cups cold water
1/4 cup dry white wine
3 medium shallots, thinly sliced
3 medium red potatoes, halved lengthwise and thinly sliced (you could use turnip, or squash)
1 medium carrot, peeled and thinly sliced on the bias
2 tablespoons kosher salt
2 medium bay leaves (Optional)
1 tablespoon black peppercorns
4 (6-ounce) cod fillets
1/2 medium lemon, sliced paper thin
6 fresh parsley sprigs, stems trimmed and coarsely chopped

Method:

Combine water, wine, shallots, potatoes, carrot, salt, bay leaves, and peppercorns in a large, shallow-sided pot and bring to a boil over high heat.
Reduce heat to low until liquid is at a simmer.

When poaching liquid is barely simmering, add fish in a single layer, making sure it is completely covered with liquid.
Poach until cod flesh is opaque and flakes easily (the internal temperature should be 175°F) and vegetables are fork tender, about 7 minutes.
To serve, place 1 fish fillet in each of 4 bowls, divide vegetables and broth evenly, and garnish with lemon slices and parsley.

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