# What You'll Need:
→ Fish & Aromatics
01 - 4 fresh cod fillets, skinless, 5.3 oz each
02 - 1 large fennel bulb, thinly sliced with fronds reserved
03 - 1 orange, zested and thinly sliced
04 - 1 small shallot, thinly sliced
05 - 2 garlic cloves, smashed
→ Poaching Liquid
06 - 2 cups low-sodium fish or vegetable stock
07 - 1/2 cup dry white wine
08 - 2 tablespoons extra virgin olive oil
09 - 1 bay leaf
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper
→ Garnish
12 - Reserved fennel fronds, chopped
13 - Extra orange zest
14 - Freshly ground black pepper to taste
# How-To Steps:
01 - Heat olive oil in a large deep skillet over medium heat. Add sliced fennel, shallot, and smashed garlic; cook for 3-4 minutes until softened.
02 - Add orange slices, orange zest, bay leaf, dry white wine, and stock to the skillet. Bring to a gentle simmer.
03 - Season cod fillets lightly with salt and pepper. Nestle them into the poaching liquid in a single layer.
04 - Reduce heat to low, cover the skillet, and gently poach for 8-10 minutes until cod fillets are opaque and flake easily with a fork.
05 - Using a slotted spatula, carefully transfer poached cod and fennel to serving plates. Spoon reserved poaching liquid and orange slices over each portion.
06 - Top each plate with chopped fennel fronds, extra orange zest, and a sprinkle of freshly ground black pepper. Serve immediately.
