2 cups dry white wine
\n2 cloves garlic, crushed
\n2 chopped trimmed green onions
\n1 bay leaf
\n1 tsp. whole black peppercorns
\n1 pound cod<\/p>\n
In a skillet, combine wine, garlic, green onions, bay leaf and peppercorns; add cod, then heat just to a boil, lower heat and simmer for 15 to 20 minutes or until done. Remove from stove; serve hot. Cooking Tip: Always begin poaching fish in a cold liquid; this way the outside doesn’t get cooked before the inside is done. Any white fish — sole, flounder, halibut, etc. — can be substituted for the cod in this recipe. The poaching broth can be reduced and used as a sauce for the fish or used as part of the cooking liquid for rice to use as an accompaniment.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 cups dry white wine 2 cloves garlic, crushed 2 chopped trimmed green onions 1 bay leaf 1 tsp. whole black peppercorns 1 pound cod In a skillet, combine wine, garlic, green onions, bay leaf and peppercorns; add cod, then heat just to a boil, lower heat and simmer for 15 to 20 minutes or until done. Remove from stove; serve hot. Cooking Tip: Always begin poaching fish in a cold liquid; this way the outside doesn’t get cooked before…<\/p>\n