Dining and Cooking
Original Collections

Olive-Oil-Poached Cod With Saffron-Blood-Orange Nage

Ingredients

For the fish

  • Salt
  • Two 6-ounce pieces cod
  • 1 cup extra-virgin olive oil, for poaching
  • Grated zest of 1 lemon

For the nage

  • 1 tablespoon olive oil
  • 1 shallot, thinly sliced
  • 2 cloves garlic, smashed
  • ½ cup dry white wine
  • ½ cup shrimp stock (see note)
  • 1 cup fish stock
  • 1 bay leaf
  • Pinch saffron
  • Grated zest of 1/2 blood orange
  • Grated zest of 1/2 lemon
  • ⅛ teaspoon fennel seed
  • 1 teaspoon smoked paprika
  • Juice of 1 blood orange

For the to finish

  • 1 teaspoon honey
  • 2 ounces unsalted butter, softened
  • 2 tablespoons chopped olives or capers
  • ½ cup chopped tomatoes or cherry tomato halves
  • 2 tablespoons lemon juice
  • White pepper
  • sea salt
  • Shaved fennel for serving
  • parsley leaves, for serving
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      1537 calories; 141 grams fat; 31 grams saturated fat; 0 grams trans fat; 90 grams monounsaturated fat; 13 grams polyunsaturated fat; 34 grams carbohydrates; 6 grams dietary fiber; 21 grams sugars; 37 grams protein; 140 milligrams cholesterol; 586 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 2

Preparation

For the fish

  1. For the fish: Prepare the brine. Pour 2½ cups warm water into a bowl, add ¼ cup salt and stir until dissolved. Chill. Immerse the fish in the cold brine. Let sit for 10 minutes; pat dry.
  2. Heat the oil to 130 degrees in a small pot with the lemon zest. Add the fish, making sure it’s completely covered; otherwise baste frequently with oil. Poach the fish until just cooked through, 25 to 30 minutes.
  3. For the nage: Heat the oil in a medium saucepan over medium-low heat. Add the shallot and garlic and cook until softened and translucent (do not allow to brown). Add the wine and stocks. Stir in the bay leaf, saffron, zests, fennel seed, paprika and orange juice. Cook, uncovered, over medium heat until reduced by ⅓, about 30 minutes. Strain and cool.
  4. Return the nage to a small saucepan. Bring to a low simmer over medium-low heat. Stir in the honey. Whisk in the butter. Add the olives or capers, tomatoes and lemon juice. Season to taste. Garnish with shaved fennel and parsley leaves.
  • To make shrimp stock, combine the shells from 1 pound of shrimp with 1½ cups water in a medium saucepan. Place over high heat and boil until reduced to ½ cup. Strain.

1 hour 30 minutes

Dining and Cooking