04 February 2009

Spice-Poached Cod

Dinner was confusingly easy. I poached some cod, using this Washington Post recipe with a little help from this blog.

Spice-Poached Cod

The fish: one big fillet of cod, cut in half to make two servings (soak it in ice water while preparing the broth)

The liquid:
4 cups water, 2 cups milk

The spices: 3 Tbsp Pollo Asado chicken seasoning, a cinnamon stick, 2 bay leaves, a crushed cardamom pod, a star anise, a ton of cracked pepper from my beloved new cherry wood pepper mill and some Himalayan pink salt (added after boiling).

The poaching:
Bring to a boil, salt to taste; add the fish, turn off the heat, let sit for 20 minutes.

It was my first poaching experience, and it was over so fast I didn't know what to do with myself. I served the fish with Greek salad. It was nice . . . the milk, cinnamon, cardamom and star anise make the fish taste very . . . calm. I think next time I will boil the liquid longer to give the flavour a little more intensity, and try adding some white wine to the broth.

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