# What You Need:
→ Fish & Aromatics
01 - 4 cod fillets (5 oz each), skinless
02 - 1 large fennel bulb, thinly sliced (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 - 1/2 cup dry white wine
08 - 2 tablespoons extra virgin olive oil
09 - 1 bay leaf
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper
→ To Serve
12 - Reserved fennel fronds, chopped
13 - Extra orange zest
14 - Freshly ground black pepper
# How To Make It:
01 - Heat olive oil in a large deep skillet over medium heat. Add sliced fennel, shallot, and garlic. Sauté for 3-4 minutes until just softened.
02 - Add orange slices, orange zest, bay leaf, white wine, and stock to the skillet. Bring the mixture to a gentle simmer.
03 - Lightly season cod fillets with salt and pepper. Nestle them into the poaching liquid in a single layer, ensuring even coverage.
04 - Reduce heat to low, cover, and gently poach for 8-10 minutes. Cook until fillets are opaque and flake easily when tested with a fork.
05 - Transfer cod and fennel to serving plates using a slotted spatula. Spoon poaching liquid and orange slices over each portion.
06 - Sprinkle chopped fennel fronds, additional orange zest, and freshly ground black pepper over each serving. Serve immediately.
