We are so into cod lately so when I came up with the recipe for this poached cod with fennel, tomatoes, and olives — I knew it was going to be spectacular.
The light, tender, flakey fish is so versatile to work with especially when it’s poached in a delicious broth bursting with flavour.
One of my favourite things about cooking is that you can take a very bland and basic item and turn it into something extraordinary.
I’m starting to like layering flavours to create a more depth of flavour in a dish!
I don’t typically like ordering seafood at restaurants because I feel like they don’t give you nearly enough of a portion.
It makes sense because they need to make margins and profit but it’s always so dissatisfying to me so I tend to try to stick to other proteins.
Now, when it comes to making seafood at home, I am very generous with portions! Haha
Lately I’m really into cod, too, because it’s lean protein. There is hardly any fat on it and you get great source of protein and other nutrients along with it.
Why should I make this poached cod with fennel, tomatoes, and olives recipe?
Other than it being super easy and a great way for you to dabble with seafood, I would say that it makes your tastebuds happy!
For this poached cod with fennel, tomatoes, and olives recipe, you have the licorice flavour of the fennel but you also have the briney and salty flavour from the olives.
The tomatoes, when roasted, give off an extra sweet flavour.
All that combined and you get this delicious poached cod dish that I’m sure your family will love.
If you’re not familiar with cooking fish, cod or any light fish is great to start with. Also, there is not a lot of room for error when making this dish!
Additionally, poached cod is a great way to infuse the cod with loads of flavor.
It’s basically bathing in the broth and it soaks up all that yummy goodness!
Poached cod also doesn’t dry out and it remains tender and flakey!
Can I use another fish other than cod?
If you want, you can use another light, white fish. Haddock would work great in this too.
What if I don’t like fennel?
You could use some sprigs of dill but it wouldn’t give the same flavor.
Additionally, since you’re using the fennel bulb, to replace that part you could use white onions but again, not the exact flavor I made the dish to be.
Can I use just one type of olive?
Can I use sundried tomatoes?
Can I make this with chicken?
Yes, but I would suggest chicken thighs.
Can I make this with another protein?
I would stick to chicken and/or white fish.
Can I freeze this?
Can I make this ahead of time?
You can prep the ingredients ahead of time but I suggest making this the same evening you are set to consume it.
What do you suggest serving this with?
Here are some side dishes I would recommend:
Poached Cod with Fennel, Tomatoes, and Olives
- 1 fennel bulb, trimmed and thinly sliced
- 1 cup grape tomatoes, sliced in half
- ¼ cup kalamata olives, pitted and halved
- ¼ cup castelvetrano olives, pitted and halved
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Giant pinch saffron threads
- Juice of 1 lemon
- 1 ½ cups vegetable stock
- 1 ½ pounds cod, (season both sides with salt)
- Salt and pepper, to taste
- Heat a large, deep skillet over medium-high heat. Once the skillet is hot, add 1 tablespoon of cooking oil. Add the sliced fennel and cook until slightly softened, about 5 minutes.
- Add the tomatoes and olives and cook until the tomatoes start to burst and soften, about 5-7 minutes.
- Sprinkle smoked paprika, cumin, and saffron into skillet then add the lemon juice and vegetable stock.
- Bring mixture to a boil then reduce heat to a low simmer. Cover skillet and let simmer for 15 minutes.
- After 15 minutes, nestle the cod into the liquid and remove cover and let simmer for 10 minutes, or until cod has cooked through. Season with salt and pepper, to taste.
- Remove from heat, let sit for 10 minutes then serve and enjoy!
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