Cod poached in water with bay leaves, garlic, salt and olive oil.
Dish Bouillon. Sounds so nifty, doesn’t it? According to my 1961 edition of Larousse Gastronomique, court bouillon is “an aromatic liquid in which meat, fish and various vegetables are cooked”, in other words, fancy salt water! (Ah, the French, they make even the most mundane look so elegant.)
Cod poached in court bouillon is a classic French dish, especially in Provence. My Provençal mistress showed me this way of cooking cod and I can’t get enough of it. It’s easy, quick, and the fish is perfectly and subtly seasoned with the poaching liquid that’s been infused with bay leaves, garlic, salt, and olive oil.
Cod poached in court bouillon
Saffron-colored potatoes are traditionally served in Provence with this poached cod in broth. You can cook them at the same time in a separate pot in salted water (just add a pinch of saffron to the water) or you can cook them in the water you poached the fish in while the fish is resting, covered. The potatoes will cook quickly (about 15 minutes for Yukon Golds or waxy potatoes). If you cook the potatoes in the poaching liquid, the fish will still be warm when the potatoes are done, but not hot. Cod prepared in this way is often served slightly warm.
As always with fish or seafood, you should pick as fresh as possible at the market. The flesh of the fish should be shiny and not look tired or dry. It should smell fresh and not fishy.
ingredients
Poached cod:
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2 liter water
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1 tablespoon Salt
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2 cloves garliccrushed
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2 bay leaves
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1 tablespoon Extra virgin olive oil
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2 lb cod fillets (or other firm white fish, not sole), cut to fit pan
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lemonfor garnish
Optional side of saffron potatoes:
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1 lb Yukon Gold potatoescut into 1 1/2 inch pieces (peel or peel, your choice)
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Salt
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prize saffron
method
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Prepare the court broth:
In a 4-5 quart saucepan, combine the water, salt, garlic, bay leaves, and olive oil and bring to a boil. Boil for a few minutes to coat the water with the bay leaves and garlic. You should be able to smell the aroma of the garlic.
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Simmer the cod:
Rinse the cod fillets and place in boiling water. Bring the water back to a simmer (this should take 2 to 3 minutes). Simmer for another 2 minutes, less or longer depending on the thickness of the fillets.
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Remove cod, cover and let rest:
When the fillets are almost cooked through, transfer them to a plate with a slotted spoon. They should still be a little translucent in the middle, as they will continue to cook on the plate in their residual heat.
Cover with foil. Let sit for 5 minutes before serving, or if preparing the optional potatoes, let sit until the potatoes are done.
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Boil potatoes (optional):
Add a pinch of saffron to the water used to cook the fish. Add the potatoes and bring the water back to a simmer.
Simmer for 15 minutes or until the potatoes can be easily pierced with a fork. drain. Sprinkle potatoes with additional salt, if desired.
Serve the fish with a lemon wedge.
| nutritional information (per serving) | |
|---|---|
| 319 | calories |
| 6g | Fat |
| 16g | carbohydrates |
| 54g | protein |
