Poaching is a low-hassle way to cook fish. Here we’ve taken a standard poaching base and added shallots, carrots, and potatoes. While some testers liked the fish and vegetables served alone, others preferred having a few ladlefuls of broth, making for a dish that’s somewhere between poached fish and a simple fish soup. No matter how you serve it, it’ll be quick, easy, and tasty.
3 medium red potatoes, halved lengthwise and thinly sliced
1 medium carrot, peeled and thinly sliced on the bias
2 tablespoons kosher salt
2 medium bay leaves
1 tablespoon black peppercorns
4 (6-ounce) cod fillets
1/2 medium lemon, sliced paper thin
6 fresh parsley sprigs, stems trimmed and coarsely chopped
Combine water, wine, shallots, potatoes, carrot, salt, bay leaves, and peppercorns in a large, shallow-sided pot and bring to a boil over high heat. Reduce heat to low until liquid is at a simmer.
When poaching liquid is barely simmering, add fish in a single layer, making sure it is completely covered with liquid.
Poach until cod flesh is opaque and flakes easily (the internal temperature should be 175ºF) and vegetables are fork tender, about 7 minutes. To serve, place 1 fish fillet in each of 4 bowls, divide vegetables and broth evenly, and garnish with lemon slices and parsley.
Beverage pairing:Christian Moreau Chablis, France. The flavors in this dish are clean, simple, and natural, so the wine should echo these characteristics without getting in the way. Chablis has great acidity and nice pure fruit and mineral flavors to beautifully enhance this comforting dish.