4 ratings

Olive Oil-Poached Alaska Black Cod With Herb Broth

A subtle and elegant dinner that is guaranteed to impress

Recipe Courtesy of Alaska Seafood

This light entrée is an ideal dish for a cool spring evening. Poaching the cod in olive oil retains its moisture while imparting a subtle, earthy flavor. After poaching, serve the fish over an herbaceous broth of garlic, onion, dry white wine, and thyme.

Ready in
40 m
Calories Per Serving


For the Olive Oil-Poached Alaska Black Cod With Herb Broth

  • 1 Tablespoon olive oil
  • 1 Medium onion, diced
  • 1 Medium red bell pepper, diced
  • 2 Stalks celery, finely chopped
  • 4 Garlic cloves, chopped
  • 1/2 Cup dry white wine
  • 1 Tablespoon fresh thyme leaves
  • 4 Cups low-sodium chicken, fish, or vegetable broth
  • 2 - 3 Cups extra virgin olive oil (enough to cover fish fillets)
  • 4 Alaska black cod fillets, (approximately 4-ounces each), fresh or thawed
  • Salt and pepper, to taste


For the Olive Oil-Poached Alaska Black Cod With Herb Broth

In a stockpot, sauté onion, red pepper and celery in 1 tablespoon olive oil until soft, about 5 minutes. Stir in garlic and continue cooking 5 minutes. Stir in wine and thyme. Add broth and cook 5 to 10 minutes, just until broth begins to reduce. Turn off heat, cover and keep warm.

While vegetables are cooking, in a shallow high-sided, heavy pan or stockpot, heat 2-1/2 cups extra virgin olive oil over low heat until oil appears wavy. Season Alaska Black Cod fillets with salt and pepper. Add fillets to oil, making sure the fillets are covered, adding additional oil, if needed. Turn up heat to medium; poach 10 to 12 minutes, cooking just until fillets are fully opaque throughout.

To serve, remove fillets with slotted spoon and place each fillet in a shallow soup or pasta bowl. Divide herbed broth over fillets; garnish with fresh herbs.