56 Olive Oil Poached Cod (Olive Oil Poached Cod with Mousseline Potatoes)

Poaching fish in a flavoured liquid was a traditional way of cooking fish. The old rule of thumb was that if you wanted to serve poached fish hot then you started with the fish in a cold liquid and heated it up or it was the other way round — put a piece of fish into a hot liquid and let it cool.

However, chefs don’t stand still and this recipe for cod poached in olive oil is a modern take on an old classic. The secret is cooking the fish gently in the oil so it retains all its good