What this dish lacks in color it certainly makes up for in flavor and aroma. A little salty chicken broth, sweet lemon and carrot, aromatic fennel, pungent garlic. And the texture of the poached fish is very different than baked or fried fish. It holds together well and is very moist.


  • 2 cod fillets
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon + 1 cup chicken broth
  • 1 medium sized onion, cut in half and sliced thickly
  • 1 large carrot, cut into 1½ inch pieces and quartered
  • 1/2 head cauliflower, florets separated
  • 1 medium-sized fennel bulb, sliced thin
  • 5 medium cloves garlic, pressed
  • salt and pepper to taste
  • chopped fennel greens for garnish


  1. Slice onion and chop garlic and let sit for at least 5 minutes
  2. Rub cod with lemon juice and season with a little salt and pepper. Set aside
  3. Heat 1 tablespoon broth in a skillet and sauté onion in broth over medium heat for 5 minutes,stirring often
  4. Add the rest of the broth and the carrots. Simmer on medium heat for about 10 minutes, cover
  5. Add the cauliflower, fennel, and garlic. Place cod steaks on top and continue to cook, covered, for about 11-12 more minutes
  6. Season with salt and pepper
  7. Serve  sprinkled with chopped fennel greens

And with the left-over fennel bits I created a cocktail- 1/4 lemonade : 3/4 seltzer : fennel stalk

The recipe was inspired by this post on World’s Healthiest Foods.