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Poached Cod with Fennel, Carrots, and Potatoes

Poached Cod with Fennel, Carrots, and Potatoes Recipe

  • 3 quarts cold water
  • 2 cups dry wine
  • 4 pounds fish bones (from white fish only), heads, fins, and gills removed, and bones rinsed well
  • 2 cups shrimp, crab, or lobster shells (optional)
  • 1 large onion (about 1 pound), peeled and quartered
  • 2 stalks celery, cut into 1-inch lengths (about 1 cup)
  • 1 large carrot, peeled and cut into 1-inch lengths (about 1 cup)
  • 1 whole head of garlic, cut crosswise
  • Fennel stalks cut from 1 fennel bulb (see fennel below), cut into 1-inch lengths (about 8 ounces)
  • 1 stalk lemongrass (about 1 ounce), cut into ½-inch rounds
  • 1 teaspoon fennel seeds
  • Bouquet garni, made with 1 bay leaf 3 sprigs parsley and 3 sprigs fresh thyme tied in cheesecloth
  • ¼ teaspoon whole black peppercorns
  • 1 bulb fresh fennel, cut lengthwise into sixths, fronds reserved for garnish and tops reserved for the stock
  • 2 carrots, peeled and cut into 1-inch lengths
  • 6 small potatoes, peeled and halved
  • 6 6-ounce cod fillets
  • Sea salt and freshly ground black pepper to taste
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 306kcal (15%)
Total Fat 1g (2%)
Saturated Fat 0g (1%)
Cholesterol 73mg (24%)
Total Carbohydrate 36g
Dietary Fiber 6g
Sugars 3g
Protein 35g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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