Poached Cod Recipe: How to Poach Cod Perfectly

Cod is a saltwater fish that can be found from the Atlantic, caught in New England, to the Pacific. Both varieties are mild in flavor with flaky white flesh. Atlantic cod averages 2.5 to 10 pounds and has less moisture, firmer texture, and sweeter flavor than Pacific cod. It’s available January through March. Pacific cod averages 5 to 15 pounds and has a delicate texture. It is available year-round, with the most sustainable option from Alaska. Cod works well poached, baked, broiled, or in a chowder. Try substituting cod for chicken in piccata.

Follow these tips to make the best poached cod:

1. 1. Use a flavorful poaching liquid. Often, the poaching liquid is infused with an acid (vinegar, lemon juice, wine) and with aromatics (bouquet garni with herbs like bay leaves, thyme, rosemary) to add flavor. You want to build a base that compliments whatever you are poaching so the flavors can meld over the slow cook time. You can add additional ingredients like capers, black pepper, soy sauce, or olives for more flavor.
2. 2. Poach vegetables alongside the fish. Poaching vegetables in the same pan adds some tasty sides for the fish dish while also flavoring the poaching liquid. Try thinly sliced potatoes, carrots, zucchini, asparagus, or fennel. The fish has a shorter cooking time, so start cooking the vegetables before adding the fish.
3. 3. Try other white fish. If your fishmonger does not have fresh cod, try another poached fish instead. Any mild, white fish like halibut or pike will do well poaching.