Just eyeball it so that your pan holds enough liquid to nearly cover the cod once all of your ingredients are in the pot. Make sure you’re adding something like sea salt, fish sauce, or soy sauce to the mix, too.ĭon’t worry about measuring anything. A piece of kombu, shiitakes, and scallions will have your cod channeling East Asian flavors. A few sprigs of parsley, black peppercorns, bay leaves, and maybe a chunk of leek and celery will build a French flavor profile. Next, define your poaching liquid with herbs, spices, and other aromatics. You can also poach with milk, but you’ll want to hold off on the acids as they’ll cause the milk to curdle. Try white wine, freshly-squeezed lemons, or rice wine vinegar, using enough to season the poaching liquid so that you can clearly taste its acidity. Add plenty of acid to this: Vinegars, alcohol, and citrus juices will help to draw out the flavors of any other ingredients you throw into the pot. To this pan, add water, broth, crushed tomatoes or something creamy like coconut milk to create the base of your poaching medium. If you’re poaching more than one fillet, the pan should be big enough to fit both while giving each fillet some space so that the poaching liquid can circulate freely. Using a pan that is too large won’t hurt the dish, but you’ll need to use more poaching liquid than necessary the right sized pan keeps things economical.

It’s a cooking method that’s especially accessible to beginners and pros alike.įind a shallow pan (or pot) that just accommodates your cod fillet. Knowing how to poach cod with gentle, even heat is also one of the surest ways to cook a tender, moist fillet of fish every time. Poaching cod will bring out its clean flavor and delicate texture. Each approach to cooking cod enhances different qualities of this mild, lean, and flaky fish. Wild-caught Pacific cod shines no matter which cooking method you use to prepare it, making it one of the most adaptable fillets to have in your culinary arsenal.

Alaskan cod fillet online