Cod Poached in a Tarragon Broth


Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

The tarragon broth in this recipe is similar to a court bouillon, an aromatic vegetable stock used for cooking fish. Here the cod and vegetables are cooked together in the broth to create the complete dish.


  • 2 carrots, thinly sliced
  • 1 onion, sliced into rings
  • 2 sticks of celery, thinly slic


  • Put the vegetables, bay leaf, thyme, peppercorns and a pinch of salt into a saucepan with enough space to hold the cod fillets. Cover with 300 ml (10 fl oz) water and allow to simmer for