Seafood > Cod > Poached Cod

Poached Cod with Sauce Vierge Recipe

Ingredients with Measurements:
- 4 cod fillets (6 ounces each)
- 4 cups of water
- 1 lemon, sliced
- 2 bay leaves
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of cherry tomatoes, quartered
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh chives
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of red wine vinegar
- 1 garlic clove, minced

Special Equipment Needed:
- Large pot
- Slotted spoon
- Mixing bowl

Step-by-Step Instructions:

1. In a large pot, bring 4 cups of water, sliced lemon, bay leaves, salt, and black pepper to a simmer.
2. Add the cod fillets to the pot and cook for 5-7 minutes or until the fish is opaque and flakes easily with a fork.
3. Using a slotted spoon, remove the cod fillets from the pot and place them on a plate.
4. In a mixing bowl, combine the cherry tomatoes, basil, parsley, chives, olive oil, red wine vinegar, and minced garlic to make the sauce vierge.
5. Spoon the sauce vierge over the poached cod fillets and serve immediately.


Time:
Preparation time: 10 minutes
Cooking time: 5-7 minutes
Temperature:
Simmering temperature for the poaching liquid.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 290
Fat: 16g
Protein: 28g
Carbohydrates: 6g
Fiber: 1g
Sugar: 2g
Sodium: 660mg

Substitutions for ingredients:
- Any white fish can be substituted for the cod fillets.
- Grape tomatoes can be used instead of cherry tomatoes.
- White wine vinegar can be used instead of red wine vinegar.

Variations:
- Add capers to the sauce vierge for a briny flavor.
- Substitute the fresh herbs with dried herbs.
- Add a pinch of red pepper flakes to the sauce vierge for some heat.

Tips and Tricks:
- Be careful not to overcook the fish, as it will become tough and dry.
- Use a slotted spoon to remove the fish from the poaching liquid to prevent it from falling apart.
- Make the sauce vierge ahead of time to save time.

Storage Instructions:
Store any leftover poached cod and sauce vierge in an airtight container in the refrigerator for up to 2 days.

Reheating Instructions:
To reheat, place the poached cod and sauce vierge in a microwave-safe dish and microwave for 1-2 minutes or until heated through.

Presentation Ideas:
Serve the poached cod and sauce vierge on a bed of rice or with roasted vegetables.

Garnishes:
Garnish with a sprig of fresh basil or parsley.

Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc.

Suggested Side Dishes:
Serve with roasted asparagus or a mixed green salad.

Troubleshooting Advice:
If the fish falls apart while poaching, try using a fish spatula to gently remove it from the poaching liquid.

Food Safety Advice:
Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.

Food History:
Sauce vierge is a French sauce made with olive oil, lemon juice, and chopped herbs. It is often served with fish.

Flavor Profiles:
This dish is light and fresh, with the poached cod being tender and delicate, and the sauce vierge adding a bright and herbaceous flavor.

Serving Suggestions:
Serve as a main course for a light and healthy dinner.

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Taste: Fresh, Tangy, Light, Herbal, Savory