Simple, elegant Wine and Garlic Poached Cod with Irish Colcannon is a fresh take on the traditional Irish fare.
Let’s face it, sometimes we want to break free from the standard corned beef and cabbage routine on St. Patrick’s Day. Maybe we want something more authentic, something you imagine eating on the Irish coast.
The Pacific NW shares a lot of the same flavor profiles with it’s fresh fish and local potatoes. This Wine and Garlic Poached Cod is ready in very little time at all and is cooked so delicately and simple. Served with creamy Irish potatoes with folded in greens and rustic roasted carrots that lend a very simple classic vibe to the plate.
Wine and Garlic Poached Cod
Ingredients
Poached Cod
- 1 lb cod fillets
- 3 cups white wine
- 2 tbsp olive oil
- 4 cloves garlic minced
- ½ lemon sliced
- S & P to taste
Colcannon
- 5 russet potatoes peeled
- 3 green onions chopped
- ½ cup arugula chopped
- 6 tbsp butter
- 2 tbsp cream
Instructions
Poached Cod
- In a deep, wide rimmed saute pan, saute garlic in olive oil over medium heat until translucent.
- Pour in wine and bring to a simmer, not yet a full boil.
- Salt and pepper the cod fillets.
- Slide fillets into wine and cook until opaque.
- Remove and season again with salt and pepper.
- Garnish with lemon slices and serve with colcannon.
Colcannon
- Boil potatoes in a pot over high heat until you can easily pierce with fork, then drain.
- Rice or shred potatoes with a fork until fluffy.
- Add 2 tbsp butter and stir.
- Add cream and stir.
- Add green onion and arugula and stir.
- Add remaining 4 tbsp butter on top and cover.
- Let sit while butter melts into a pool…yum.
Poaching fish is a very elegant way to serve any kind of fish from cod, to halibut and even salmon. There are so many possibilities when it comes to flavor when poaching fish. Use white wine, broth or even milk as you poaching liquid. Throw in your favorite fresh herbs and some garlic. It’s such a simple and often lighter way of preparing fish. The most important thing to remember is watch your timing and don’t overcook. Cook until just opaque in the middle and when poked with a fork, just flakes naturally.