So you have just purchased your Wild Cod fillet or portions... now what do you do? Cod can be challenging to prepare because it can dry out quickly if overcooked. On the menu tonight: Cod Bonne Femme, which translates into English as "simple style". Seafood Near Me Boston MA
Today we learn how to “Shallow Poach” our fish, the BEST seafood cooking technique that no one has ever heard of. Shallow Poaching is a standard practice in restaurants and simple to execute in your own home kitchen. Seafood Near Me Boston MA
Shallow Poaching starts on the stovetop and finishes in the oven - combining moist and dry heat cooking - and done in ONE PAN so the flavors deepen and build on each other. There’s a classic way we will learn, and then you will be able to make all sorts of variations from there.
If you learn to cook a RECIPE, then you can cook that recipe. But if you learn the TECHNIQUE, then you can cook ANYTHING. Sounds like the “teach a man to fish” saying… how appropriate. Seafood Near Me Boston MA
I know many of us like to relax at home and open up a cookbook and flip through the recipes. Definitely one of my favorite Sunday activities. But without the foundation of strong technique, cookbooks are just picture books.
Even the illustrious Julia Child said… “You learn to cook so that you’re not a slave to the recipe.” With those words in mind, who’s ready to cook?!
For this fish recipe, I would recommend using Fresh Cod or frozen Naked Cod. In many circumstances, there is nothing WRONG with Previously Frozen fish, just be sure that you are buying from a trusted source.
Let's cut our fillet into 4 ounce pieces. I recommend two of these 4 ounce portions per person, which is 1 pound of Cod for two people.
True to its name, this recipe calls for basic, but high quality ingredients: Butter, shallots, lemon, white wine, chicken or vegetable broth, Italian parsley, kosher salt and fresh cracked black pepper.
This delicious one-pan recipe uses the Shallow Poaching method... the best cooking technique no one's ever heard of! This French dish translates to "simple style" and is full of bright, fresh flavors from high quality ingredients.
Preheat oven to 350 degrees Fahrenheit. (Chef’s Note: Steps 2-5 can be done ahead of time and left in your refrigerator until ready to cook.)
Wash hands with soap and water. Rinse all fresh produce items under cold running water and pat dry.
Use a cold butter stick (about one teaspoon) to coat the bottom of an oven-safe low pan that has a lid.
Sprinkle the chopped shallots into the pan.
Add Cod pieces atop shallots.
Season with salt and pepper and top each portion with a lemon slice.
Add wine and chicken broth.
Turn stovetop heat on high and bring to a simmer.
Once simmering, cover and place entire pan into oven, and bake for 12-14 minutes, or until fish reaches an internal temperature of 145 degrees and flakes easily.
Carefully remove pan from oven using an oven mitt or towel and test fish for doneness. Fish should flake easily. Cover loosely with foil to keep warm.
Place pan back onto the burner and bring to a boil. Turn down to a high simmer and reduce the liquid until it is a syrupy consistency.
Add any juices that have accumulated on the dinner plate holding your fish.
Cut butter into slices and add into simmering pan sauce. Once melted, add fresh parsley, and mix into sauce. Do not boil.
Remove pan from heat. Dress your fish portions with the sauce.
Serve with Rice Pilaf and your choice of vegetables. Enjoy!
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