Cod Poached in Court Bouillon

Court Bouillon is a rich flavored liquid that is used to cook fish, seafood, vegetables, eggs, sweetbreads, and delicate meats. Traditionally court bouillon has been used to poach seafood. The name “court bouillon” means short, briefly boiled broth because it only cooks for a short time compared to other more complex stock.

Ingredients

Poached Cod:

Water.....2 quarts

Salt.....1 tablespoon

Garlic.....2 cloves, crushed

Bay leaves.....2

Extra virgin olive oil..... 1 tablespoon

Cod fillets.....2 pounds (or other firm white fish, not sole), cut to fit the pan

Lemon.....for garnish

Optional side of saffron potatoes:

Yukon gold potatoes.....1 pound, cut into 1 ½ -inch chunks (peel on or off, your choice)

Saffron..... pinch

Salt.....to taste

Directions

Court Bouillon:

In a large saucepan, add 2 quarts of water, salt, garlic, olive oil, and bay leaves. Cook on high heat for up to 10 minutes ensuring the water gets infused with the garlic and bay leaf flavors.

Additional ingredients such as celery, white wine, lemon juice, and thyme are terrific additions and offer different variations of court bouillon. 

Poached Cod:

Rinse the cod fillets and place them in the court bouillon. Let the liquid return to a simmering boil. This should take 2-4 minutes.

When the liquid is at a simmering boil, let the fish cook an additional 2-3 minutes depending on the size of the fillets.

Remove the cod from the liquid and cover with foil while preparing potatoes. Keep the court bouillon liquid. You will need it for the potatoes.

Saffron Potatoes:

Add a pinch of saffron to the court bouillon and let the water boil.

Wash the potatoes, cut them into chunks then add them to the court bouillon with saffron seasoning.

Simmer for 15-20 minutes. When the potatoes are ready, you will be able to pierce them with a fork. Remove the potatoes with a slotted spoon and plate them with the poached cod. 

Season with additional salt if desired then serve hot.