Poached Cod
This is a great recipe that is quick and easy...so easy that you can cook this quickly during the week after a long day at work. This is a great recipe that's a bit different from the usual fried or baked, and cooked in a chowder cod dish. Super healthy and low in fat and sodium.
4 servings.
Ingredients:
6 cups cold water
1/4 cup dry white wine
3 shallots sliced thinly
8 small whole new potatoes
1 med. carrot sliced
2 tbsp. spoons sea salt
2 bay leaves
4(6 to 8-ounce cod filets)
1 tbsp. spoon whole peppercorns
1/4 fresh chopped parsley
1/2 of a lemon sliced thin
2 cloves garlic sliced thin
Instructions:
Combine water, wine, shallots, potatoes, carrots, salt, bay leaves, and peppercorn large shallow-sided pot and bring to a boil on high heat. Reduce the heat to low just until the liquid is at a simmer.
Add the fish to the pot in a single layer, make sure the simmering liquid completely covers your filets.
Cook the filet's till the flesh is opaque and can be flaked with a fork...the internal temp of the fish should be around 175 degrees, and the veggies should be fork tender(about7-8 minutes). Serve the fish in 4 bowls, divide the veggies and delicious broth evenly, garnish with the lemon slices and fresh chopped parsley.
Beverage Pairing:
We like to have a chilled glass of Chablis, this is a simple dish and we don't want an over powering wine in the way of the subtle flavors of the cod. Chablis has good acidity with hints of fruit and mineral to enhance this wonderful dish.
Enjoy!
Catch your own Cod!
A few Charter boats will be going out the first few weeks of April to kick off the season for deep sea fishing. A great Charter Boat to start with is the Bunny Clark out of Perkins Cove.
Feel free to call us for more information on deep sea fishing in Maine, including rules and regulations and more.
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