Cod Poached in Court Bouillon

Name: Cod Poached in Court Bouillon
Yield: Serves 4.
Ingredients: 2 quarts water; 1 Tbsp salt; 2 cloves garlic, crushed; 2 bay leaves; 1 Tbsp olive oil; 2 pounds cod fillets (or other firm white fish, not sole), cut to fit the pan; Lemon for garnish; 1 pound of Yukon gold potatoes, cut into 1 1/2-inch chunks (peel on or off, your choice); Salt; Pinch of saffron

Cod Poached in Court Bouillon was pinched from <a href="http://www.simplyrecipes.com/recipes/cod_poached_in_court_bouillon/" target="_blank">www.simplyrecipes.com.</a>

"Court Bouillon. Sounds so sophisticated, doesn’t it? According to my 1961 edition of Larousse Gastronomique, court bouillon is “an aromatic liquid in which meat, fish, and various vegetables are cooked,” in other words, fancy salted water! (Ah the French, they make even the most mundane seem so elegant.) Cod poached in court bouillon is a classic French dish, particularly in Provence. My Provencal sweetheart introduced me to this way of cooking cod, and I can’t get enough of it. It’s easy, fast, and the fish is perfectly and subtly flavored with the poaching liquid which has been infused with bay leaves, garlic, salt, and olive oil. I’ve been serving it with yukon gold potatoes that have been boiled in the same fish poaching liquid, with a little dash of saffron for color...."

INGREDIENTS

•

2 quarts water

•

1 Tbsp salt

•

2 cloves garlic, crushed

•

2 bay leaves

•

1 Tbsp olive oil

•

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

•

Lemon for garnish

•

1 pound of Yukon gold potatoes, cut into 1 1/2-inch chunks (peel on or off, your choice)

•

Salt

•

Pinch of saffron

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes