Cod Poached in Court Bouillon
-
Category
Dinner
-
Cusine
French, Provencal
What do you need?
How to make?
Ingredients
2 quarts water
1 tablespoon salt
2 cloves garlic, crushed
2 bay leaves
1 tablespoons extra virgin olive oil
2 pounds cod fillets , cut to fit the pan
Lemon for garnish
1 pound of Yukon gold potatoes, cut into 1 1/2-inch chunks
Salt
Pinch of saffron
Directions
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.
Rinse the cod fillets and place them in the boiling water. Return the water to a simmer . Simmer for an additional 2 minutes, less or more depending on the thickness of the fillets.
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.
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.