by Tyra
Cod Poached in Court Bouillon (0074)
Prep time: 5 minutes
Cook time: 15 minutes
Yield: Serves 4.

Poached cod:
2 quarts water
1 Tbsp salt
2 cloves garlic, crushed
2 bay leaves
1 Tbsp 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)
Pinch of saffron

1 Put water, salt, garlic, bay leaves, and olive oil into 4 to 5 quart pot and bring to a hard boil. Boil for several minutes, to infuse the water with the bay leaves and garlic. You should be able to smell the aroma of the garlic.

2 Rinse the cod fillets and place them in the boiling water. Return the water to a simmer (this should take 2 to 3 minutes). Simmer for an additional 2 minutes, less or more depending on the thickness of the fillets. Using a slotted spoon, remove the fillets to a plate when they are almost cooked through. They should still be a little translucent in the center, because they will continue to cook in their residual heat as they sit on the plate. Cover with foil. Let rest for 5 minutes before serving, or if you are making the optional potatoes, let rest until the potatoes are done.

3 (Optional) Place a pinch of saffron in the water that was used to cook the fish. Add the potatoes and return the water to a simmer. Simmer for 15 minutes or until the potatoes are easily pierced with a fork. Drain. Sprinkle potatoes with additional salt if desired.
Serve fish with a slice of lemon.
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