Poaching is a low-hassle way to cook fish. Here we’ve taken a standard poaching base and added shallots, carrots, and potatoes. While some testers liked the fish and vegetables served alone, others preferred having a few ladlefuls of broth, making for a dish that’s somewhere between poached fish and a simple fish soup. No matter how you serve it, it’ll be quick, easy, and tasty.
This recipe was featured as part of our Post-Holiday Recovery Menu.
- Yield: 4 servings
- Difficulty: Easy
- Total: 15 mins
- Active: 5 mins
- 6 cups cold water
- 1/4 cup dry white wine
- 3 medium shallots, thinly sliced
- 3 medium red potatoes, halved lengthwise and thinly sliced
- 1 medium carrot, peeled and thinly sliced on the bias
- 2 tablespoons kosher salt
- 2 medium bay leaves
- 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
- 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 175ºF) 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.