Cod poached in infused water is a simple classic French dish.
Court Bouillon.Sounds so sophisticated, doesn’t it?
(Ah the French, they make even the most mundane seem so elegant.)
Elise Bauer
Cod poached in court bouillon is a classic French dish, particularly in Provence.
The potatoes cook quickly (about 15 minutes for Yukon Golds or waxy potatoes).
Cod prepared this way is often served slightly warm.
Elise Bauer
As always with fish or seafood, pick the freshest possible at the market.
The fish’s flesh should glisten, it should not look tired or dry.
It should have a fresh, not a fishy, smell.
Elise Bauer
Boil for several minutes, to infuse the water with the bay leaves and garlic.
You should be able to smell the aroma of the garlic.
Rinse the cod fillets and place them in the boiling water.
Elise Bauer
Return the water to a simmer (this should take 2 to 3 minutes).
Simmer for an additional 2 minutes, less or more depending on the thickness of the fillets.
Using a slotted spoon, remove the fillets to a plate when they are almost cooked through.
Place a pinch of saffron in the water that was used to cook the fish.
Add the potatoes and return the water to a simmer.
Simmer for 15 minutes or until the potatoes are easily pierced with a fork.
Sprinkle potatoes with additional salt if desired.
Serve fish with a slice of lemon.
