Cod Poached in Court Bouillon

01Method

1. 1

   Prepare the court bouillon: Combine the water, salt, crushed garlic, bay leaves, and olive oil in a large 4–5 quart pot. Bring to a vigorous boil and let it boil for several minutes until the aroma of the garlic and bay leaves is clearly noticeable.

2. 2

   Poach the cod: Rinse the fillets under cold water and lower them into the boiling liquid. Allow the liquid to return to a gentle simmer, which should take about 2–3 minutes. Continue simmering for another 2 minutes, adjusting time based on the thickness of the fish.

3. 3

   Rest the fish: Lift the fillets out with a slotted spoon while they are still slightly translucent in the center — residual heat will finish cooking them. Transfer to a plate, cover loosely with foil, and rest for 5 minutes (or until the potatoes are ready if making them).

4. 4

   Cook the potatoes (optional): Add a pinch of saffron to the reserved poaching liquid. Drop in the potato chunks and bring back to a simmer. Cook for about 15 minutes, or until a fork slides in easily. Drain, season with extra salt if desired, and serve alongside the fish with a slice of lemon.