Name: Cod Poached in Court Bouillon
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Poached cod: -; 2 quarts water -; 1 tablespoon salt -; 2 cloves garlic, crushed -; 2 bay leaves -; 1 tablespoons extra virgin 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) -; Salt -; pinch of saffron -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Cod Poached in Court Bouillon

1. Poached cod: -

2. 2 quarts water -

3. 1 tablespoon salt -

4. 2 cloves garlic, crushed -

5. 2 bay leaves -

6. 1 tablespoons extra virgin olive oil -

7. 2 pounds cod fillets (or other firm white fish, not sole), cut to fit the pan -

8. Lemon for garnish -

9. Optional side of saffron potatoes: -

10. 1 pound of Yukon gold potatoes, cut into 1 1/2-inch chunks (peel on or off, your choice) -

11. Salt -

12. pinch of saffron -

How to cook deliciously - Cod Poached in Court Bouillon

1. Stage

Make the court bouillon: 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. Stage

Simmer the cod: 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.

3. Stage

Remove cod, cover, and let rest: 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.

4. Stage

Cook potatoes (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.