Cod is delicately flavored as it poaches in a broth of wine and spices.
2 cups dry white wine
2 cloves garlic, crushed
2 chopped trimmed green onions
1 bay leaf
1 teaspoon whole black peppercorns
1 pound cod
- In a skillet, combine wine, garlic, green onions, bay leaf and peppercorns; add cod, then heat just to a boil, lower heat and simmer for 15 to 20 minutes or until done. Remove from stove; serve hot.
Makes 3 servings.
- Always begin poaching fish in a cold liquid; this way the outside doesn't get cooked before the inside is done.
- Any white fish — sole, flounder, halibut, etc. — can be substituted for the cod in this recipe.
- The poaching broth can be reduced and used as a sauce for the fish or used as part of the cooking liquid for rice to use as an accompaniment.