# What You Need:
→ Fish & Aromatics
01 - 4 fresh cod fillets, skinless, 5.3 oz each
02 - 1 large fennel bulb, thinly sliced with fronds reserved
03 - 1 orange, zested and thinly sliced
04 - 1 small shallot, thinly sliced
05 - 2 garlic cloves, smashed
→ Poaching Liquid
06 - 2 cups low-sodium fish or vegetable stock
07 - ½ cup dry white wine
08 - 2 tablespoons extra virgin olive oil
09 - 1 bay leaf
10 - ½ teaspoon sea salt
11 - ¼ teaspoon freshly ground black pepper
→ To Serve
12 - Reserved fennel fronds, chopped
13 - Extra orange zest
14 - Freshly ground black pepper
# How to Make:
01 - Heat extra virgin olive oil in a large deep skillet over medium heat. Add sliced fennel, shallot, and smashed garlic; cook for 3 to 4 minutes until vegetables are just softened.
02 - Add orange slices, orange zest, bay leaf, dry white wine, and fish or vegetable stock to the skillet. Bring mixture to a gentle simmer over medium heat.
03 - Season cod fillets lightly with salt and pepper. Carefully nestle fillets into the simmering poaching liquid in a single layer.
04 - Reduce heat to low and cover the skillet. Gently poach cod for 8 to 10 minutes until fillets are opaque and flake easily with a fork.
05 - Using a slotted spatula, carefully transfer poached cod and fennel to serving plates. Spoon poaching liquid and orange slices over each portion.
06 - Garnish with chopped fennel fronds, extra orange zest, and freshly ground black pepper. Serve immediately.
