Craig in the kitchen: Poached Cod

June 2010

By Craig Bergeron

This is a great recipe that is quick and easy – so easy that you can cook this quickly during the week after a long day at work. This is a great recipe that’s a bit different, and not the usual fried/baked and cooked in a chowder cod or haddock dish. It’s also super healthy: low in fat and sodium. Make sure you have plenty of fresh crusty bread to dip in the hot broth.

6 cups cold water
1/4 cup dry white wine
3 shallots sliced thinly
8 small whole new potatoes
1 medium carrot sliced
2 tbs. sea salt
2 bay leaves
4 (6- to 8-ounce) cod fillets
1 tbs. whole peppercorns
1/4 fresh chopped parsley
1/2 of a lemon sliced thin
2 cloves garlic sliced thin

Combine water, wine, shallots, potatoes, carrots, salt, bay leaves and peppercorn in large shallow-sided pot and bring to a boil on high heat. Reduce the heat to low just until the liquid is at a simmer. Now add the fish to the pot in a single layer, making sure the simmering liquid completely covers your fillets

Cook the fillets till the flesh is opaque and can be flaked with a fork. The internal temperature of the fish should be around 175 degrees, and the veggies should be fork-tender (about 7-8 minutes). Serve the fish in four bowls, divide the veggies and delicious broth evenly, garnish with the lemon slices, and fresh-chopped parsley. Enjoy

Beverage pairing: I like to have a chilled glass of Chablis. This is a simple dish, and I don’t want an overpowering wine getting in the way of the subtle flavors of the cod. Chablis has good acidity with hints of fruit and minerals to enhance this wonderful dish.