The Foodist: Poached Cod with Fresh Vegetables in Wine

The Foodist: Poached Cod with Fresh Vegetables in Wine
Serving this dish at a garden party.

Recently Rick discovered this recipe and made it for me at Mezzacello. We had a garden party and Rick served The Foodist: Poached Cod with Fresh Vegetables in Wine and it was a huge hit. Man this is a good dish!


  • Notes
  • Use the best quality and fresh ingredients for the best flavor.
  • Don’t overcook the fish – it should be flaky but not falling apart.
  • Taste and season the broth well for maximum flavor after the cod is cooked. 
  • The cooking time will vary depending on the thickness of your fish fillets. 
  • Can I use another kind of fish? You can substitute just about any firm white fish for the cod in this dish, such as halibut, bass, or perch. Avoid using thin fish fillets, like sole as they will cook too quickly and may fall apart in the broth.
  • The fish should be opaque and flaky.
  • As a general rule allow 10 minutes time for each side.
  • Save excess Acqua Pazza sauce as it is liquid gold!


  • 2 tablespoons olive oil extra virgin
  • 2-3 garlic cloves finely sliced
  • ¼ teaspoon red pepper flakes optional
  • 1 shallot minced
  • 8 ounces cherry tomatoes 2 cups, yellow and red, halved or quartered if large
  • 1 tablespoon capers
  • 1 bay leaf
  • 1 teaspoon Kosher salt separated
  • ½ cup white wine
  • 1 cup water
  • 4 tablespoons Italian flat leaf parsley fresh, chopped, separated
  • parsley stems
  • ¼ cup sliced kalamata olives
  • ½ cup diced carrot
  • ½ cup diced fennel bulb (I prefer it sliced)
  • 1 Tbsp. minced lemon zest
  • 1½ pounds cod fillets or firm white fish approximately 680 grams, skinless, ¾-1 inch thick
  • pepper according to taste


To Make the Broth:

  1. Add the olive oil to a 12-inch heavy-bottomed saucepan over medium heat.
  2. Add the sliced garlic and red pepper flakes. Saute for 1-2 minutes and constantly stir until garlic is fragrant and just begins to sizzle. Do not brown the garlic.
  3. Next, add the minced shallot and saute for another 2-3 minutes or until it softens. Once again, stirring constantly.
  4. Add the halved cherry tomatoes, capers, and bay leaf. Cook for 2-3 minutes or until the tomatoes begin to soften.
  5. Season with ½ teaspoon of kosher salt.
  6. Now, it’s time to deglaze the pan with the white wine, followed the water. Add the parsley stems and 2 tablespoons of the chopped fresh parsley. We will use the remaining parsley to garnish our dish later.
  7. Bring the mixture to a boil and then lower it to a simmer.

To Poach the Cod:

  1. Season both sides of 4 cod fillets (1½ pounds in total) with the remainder ½ teaspoon of kosher salt and freshly ground black pepper (optional).
  2. Carefully place the cod fillets into the broth. Spoon some broth and tomatoes over each fillet to ensure they are fully submerged.
  3. Reduce the heat to low, cover the pan with a lid, and simmer for 12-15 minutes or until the fish is opaque, and you can flake it apart with a fork.
  4. Once the cod is cooked, carefully remove it from the broth and place it in shallow soup bowls.
  5. You can reduce the broth for a minute or two to concentrate the flavors. Remove the bay leaf and the parsley stems. Taste the broth to adjust for seasoning.
  6. Ladle the broth over the cod fillets and garnish with the remaining chopped parsley and a drizzle of olive oil (optional). 
  7. Serve immediately with some crusty bread to soak up all the delicious broth.

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