Best 5 White Wine Poached Cod Recipes

Indulge in the exquisite flavors of White Wine Poached Cod, a culinary masterpiece that combines delicate fish with a medley of aromatic ingredients. This classic French dish tantalizes the taste buds with its flaky cod, perfectly poached in a flavorful broth infused with white wine, shallots, herbs, and lemon. As the cod simmers gently in this aromatic liquid, it absorbs the essence of each ingredient, resulting in a moist and succulent texture that melts in your mouth. Accompanying this delectable fish are three delectable recipes that elevate the dining experience. Embark on a culinary journey with White Wine Poached Cod in Creamy Dill Sauce, a luxurious dish where the cod is enveloped in a velvety dill-infused sauce, creating a symphony of flavors. For those seeking a lighter option, White Wine Poached Cod with Lemon-Caper Butter offers a refreshing twist, with the bright acidity of lemon and the piquant pop of capers complementing the mild fish. And for a taste of the Mediterranean, White Wine Poached Cod with Provencal Vegetables is a vibrant dish that showcases the vibrant flavors of sun-kissed tomatoes, zucchini, and bell peppers, creating a colorful and flavorful feast.

Let's cook with our recipes!

COD WITH HERBED WHITE-WINE LEMON SAUCE

Cod with Herbed White-Wine Lemon Sauce image

This recipe can be made using any fresh mild-flavored white fish, such as cod, sole, sea bass, or flounder.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 9

Ingredients

1 medium shallot, finely chopped
1 cup dry white wine
2 lemons, 1 juiced and 1 sliced into 1/4-inch-thick rounds
6 tablespoons unsalted butter, cut into small pieces
1/4 cup capers, roughly chopped
1 teaspoon salt
Freshly ground black pepper
1 cup loosely packed mixed fresh herbs, such as parsley, tarragon, chervil, dill, and thyme, roughly chopped
4 (about 6 ounces each) codfish fillets

Steps:

Combine shallot, wine, and lemon juice in a small skillet; set over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm.
Heat a large skillet over medium-high heat; add 3 tablespoons sauce. Season both sides of fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in skillet; sprinkle with some herbs. Cook until fillets are golden, about 4 minutes. Turn, sprinkle with remaining herbs, and cook until fish is cooked through, about 3 minutes. Serve with lemon slices and remaining sauce.

COD BASQUAISE

Cod Basquaise image

In this easy one-pot dish, Chef Boulud marries clean, mild cod with bold chorizo, wine, garlic, and espelette, the iconic pepper of the Pays Basque region of France. The fish is first spiced and seared for a bit of texture, then gently poached in the bright broth to absorb flavor without overcooking.

Provided by Daniel Boulud

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 fillets cod, skinless, preferably center cut, about 1.5 lb total
Sea salt
1 teaspoon ground espelette pepper, divided, available at specialty markets or online; may substitute unsmoked hot paprika
1 teaspoon paprika, divided
4 tablespoons extra-virgin olive oil, divided, plus more for garnish
1 link Spanish chorizo, cut into ¼-inch coins; about ½ cup
1 small red onion, thinly sliced
1 small red bell pepper, thinly sliced, about ¾ cup
1 small yellow bell pepper, thinly sliced, about ¾ cup
1 small green bell pepper, thinly sliced, about ¾ cup
Freshly ground white pepper
2 cloves garlic, finely chopped, about 1 tablespoon
1 teaspoon tomato paste
1/2 cup high-quality white wine, preferably from the Basque region
2 plum tomatoes, blanched, peeled, seeded, cut into strips
1/2 cup Water
Flat-leaf parsley leaves, for garnish

Steps:

Season one side of the cod fillets with a pinch of salt, a pinch of espelette pepper, and a pinch of paprika. Heat 2 tablespoons olive oil in a large skillet over medium heat. Once oil is hot, arrange chorizo coins around the edge of the pan; then place the cod fillets, spiced side down, in the center. Sear the fillets until they are lightly golden on one side, about 30 seconds; then remove from the pan and set aside, spiced side up. Flip chorizo coins and continue to sear until they release some fat, 1 minute.
Add 1 tablespoon oil to the pan. Add sliced onions and peppers; stir, then season with a pinch of salt and freshly ground pepper. Toss or stir to combine, then add a pinch of espelette pepper and a pinch of paprika. Stir and sweat until vegetables are soft but have taken on no color, 6-8 minutes.
To the vegetables, add chopped garlic and 1 more tablespoon olive oil; toss and stir. Add the tomato paste and white wine, stir, and simmer for about 30 seconds. Add the sliced tomatoes. Continue simmering until the pan is nearly dry ("au sec"), 5-7 minutes. Add water, then nestle cod fillets into the vegetables, spiced side up. Reduce heat to low and poach the fish, uncovered, until cooked, 10-15 minutes.
Cod is done when it's no longer translucent. Garnish the dish with parsley leaves and a drizzle of olive oil. Serve immediately.

POACHED COD WITH LEMON-PARSLEY SAUCE

Poached Cod With Lemon-Parsley Sauce image

Provided by Jacques Pepin

Categories dinner, weekday, main course

Time 10m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 1/2 tablespoons lemon juice (juice of 1 large or 2 small lemons)
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons hot water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped flat-leaf parsley
6 cups water
6 pieces codfish, preferably the thick, back fillets (about 1 3/4 pounds total, each 4 to 5 ounces and 1 inch thick)

Steps:

Mix the lemon-parsley sauce ingredients together thoroughly in a small bowl, then set aside.
At serving time, bring the 6 cups of water to a boil in a large saucepan. Holding the fish fillets with a slotted spoon or skimmer, lower them individually into the pan, and bring the water back to a boil. Reduce the heat to very low, and poach the fish, cooking the pieces at a very light boil for 3 to 4 minutes, until they are barely cooked through.
Using a slotted spoon or skimmer, lift the fish from the water, drain thoroughly, and arrange one fillet on each of six warm plates. Press the fish lightly with a spatula or fork to make it separate a little into flakes, which will permit the sauce to be absorbed and to penetrate the interior of the fish.
Spoon the sauce over the fish. Serve immediately.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 7 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 1 gram, Sodium 330 milligrams, Sugar 0 grams

POACHED COD WITH TOMATO AND SAFFRON

Poached Cod with Tomato and Saffron image

You want to cook the cod at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.

Provided by Alison Roman

Categories Fish Tomato Poach Dinner Seafood Cod Saffron Healthy Bon Appétit Christmas Eve Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 garlic cloves, thinly sliced
1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes
1 14.5-ounce can whole peeled tomatoes, drained
1/4 cup dry white wine
2 bay leaves
Pinch of saffron threads
Kosher salt, freshly ground pepper
4 5-ounce skinless cod fillets

Steps:

Heat oil in a medium skillet over medium heat. Add garlic and Aleppo pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 minutes.
Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and 1/2 cup water. Bring to a boil, reduce heat, and simmer until flavors meld, 5-7 minutes; season with salt and pepper.
Reduce heat to medium-low; season cod with salt and pepper and place in skillet. Cover and cook at a bare simmer until cod is opaque throughout and beginning to flake, 5-7 minutes (thicker pieces will take longer to cook).
Gently transfer cod to shallow bowls and spoon poaching liquid over.

PERFECT TEN BAKED COD

Perfect Ten Baked Cod image

Simple, fast, and delicious describes this baked cod recipe. Bake for two sets of 10 minutes each and you have the perfect ten dinner! This recipe was a favorite request from a local restaurant. They closed after years in business and we are happy to share a version of their most requested recipe. I serve this with rice pilaf and fresh spinach that has been lightly seared in olive oil and garlic. Yummy!

Provided by Pam

Categories Seafood Fish

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons butter
½ sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons butter
1 pound thick-cut cod loin
½ lemon, juiced
¼ cup dry white wine
1 tablespoon chopped fresh parsley
1 tablespoon chopped green onion
1 lemon, cut into wedges

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
Coat both sides of cod in melted butter in the baking dish.
Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
Garnish baked cod with parsley and green onion. Serve with lemon wedges.

Nutrition Facts : Calories 279.9 calories, Carbohydrate 9.3 g, Cholesterol 71.5 mg, Fat 16.1 g, Fiber 0.4 g, Protein 20.9 g, SaturatedFat 8.2 g, Sodium 282.3 mg, Sugar 1.2 g

Tips:

Choose a good quality cod fillet. Look for one that is firm and white, with no brown or black spots.
Use a dry white wine for poaching the cod. Sauvignon Blanc, Pinot Grigio, and Chardonnay are all good choices.
Add vegetables and herbs to the poaching liquid for extra flavor. Carrots, celery, onion, garlic, thyme, and bay leaves are all good options.
Poach the cod gently over low heat. You want the liquid to simmer, not boil.
Cook the cod until it is just cooked through. The fish should be opaque and flake easily with a fork.
Serve the cod immediately with the poaching liquid and vegetables.

Conclusion:

White wine poached cod is a simple and delicious dish that is perfect for a light and healthy meal. The cod is cooked gently in a flavorful poaching liquid, and the vegetables add a pop of color and nutrition. This dish is sure to please everyone at the table.