Shallow-Poached True Cod with Fennel, Tomatoes and Pistachios, plus Dashi-Miso Tetsukabuto Squash

Shallow-Poached True Cod with Shallots, Fennel and Cherry Tomatoes

Softening the vegetables first gives the cod an aromatic bed that cooks evenly without scorching. A gentle, covered poach preserves the fish's large flakes, and a small butter finish rounds out the tomato and lemon acidity.

Ingredients

• 1½ lb skinless true cod fillet, cut into 4 similar-thickness portions
• ¾ tsp kosher salt, divided, plus more to taste
• 2 tbsp extra-virgin olive oil
• 3 medium shallots, peeled and thinly sliced
• 1 large fennel bulb, cored and thinly sliced; tender stalks thinly sliced
• 10 oz cherry tomatoes, halved
• ½ cup dry white wine
• ¾ cup water, plus more as needed
• 2 tbsp cold unsalted butter, cubed
• 1 tbsp fresh lemon juice, plus more to taste
• ¼ tsp freshly ground black pepper

Instructions

1. Check the cod for pin bones, pat dry and season with ½ teaspoon of the salt. Refrigerate while preparing the vegetables.
2. Warm the olive oil in a wide, lidded sauté pan over medium-low heat. Add the shallots, fennel and remaining ¼ teaspoon salt. Cook for 10–12 minutes, stirring occasionally, until softened and translucent without substantial browning.
3. Add the tomatoes and cook for 3 minutes, until beginning to soften. Add the wine, raise the heat to medium and simmer for 2–3 minutes. Add the water and return to a gentle simmer.
4. Arrange the cod over the vegetables in one layer. The liquid should reach roughly one-third to halfway up the fish; add a little water if necessary. Cover and reduce the heat to low so the liquid barely trembles rather than boils.
5. Poach for 7–12 minutes, depending on thickness. Begin checking early; the fish should separate into moist flakes and reach 145°F in the thickest part. Carefully transfer the cod to a warm plate.
6. If the broth is watery, simmer it uncovered for 2–4 minutes, leaving enough to spoon generously around the fish. Turn off the heat, gently swirl in the butter, then add the lemon juice and pepper. Taste for salt and acidity. Return the cod briefly to the pan without boiling.

Notes

• Use a pan just large enough to hold the fish without crowding; an oversized pan requires too much liquid.
• Once the butter is added, keep the sauce below a simmer so it stays glossy.

Roasted Tetsukabuto Squash with Dashi RDX and Miso Tamari

High-heat roasting concentrates the squash's sweet, chestnut-like flesh and browns its cut surfaces. Adding the concentrated seasonings near the end gives savory depth without burning them.

Ingredients

• 1 medium Tetsukabuto squash, about 2½ lb
• 1½ tbsp olive oil
• 1 tsp Noma Projects Dashi RDX, plus more to taste
• 2 tsp Shared Cultures miso tamari, gluten-free if available
• 1 tbsp warm water

Instructions

1. Heat the oven to 425°F. Scrub and dry the squash, halve it and scoop out the seeds. Cut into 8 substantial skin-on wedges.
2. Coat the wedges with olive oil and arrange on a rimmed baking sheet with a cut face down. Roast for 20 minutes.
3. Turn onto the other cut face and roast for another 10–15 minutes, until browned and nearly tender. A knife should enter the thickest flesh with little resistance.
4. Mix the Dashi RDX, miso tamari and warm water. Taste a little on a cooked piece of squash; the glaze should season rather than overwhelm its sweetness.
5. Brush the mixture lightly over the exposed flesh and roast for another 3–5 minutes, until glossy and fully tender. Watch closely to prevent scorching.

Notes

• Concentrates vary in salinity and strength. Start with the stated amounts and add a few extra drops after roasting only if needed.
• Tetsukabuto skin can be eaten when tender; leave any particularly firm skin on the plate.

Toasted Pistachio and Parsley Finish

Coarsely chopped pistachios give the soft fish and vegetables a distinct crunch. Parsley adds freshness without competing with the fennel or savory squash.

Ingredients

• ⅓ cup shelled unsalted pistachios
• ⅓ cup loosely packed flat-leaf parsley leaves and tender stems

Instructions

1. Toast the pistachios in a dry skillet over medium-low heat for 3–5 minutes, shaking frequently, until fragrant. Let cool, then chop coarsely.
2. Roughly chop the parsley shortly before serving. Keep both garnishes dry and separate until plating.

Overall Timing / Workflow

The squash tolerates a short wait, while the cod is best served immediately after poaching. Preparing the garnish early leaves only the sauce finish at the last moment.

Instructions

1. 0:00 — Heat the oven, cut the squash and begin roasting.
2. 0:10 — Slice the shallots and fennel, halve the tomatoes and season the cod.
3. 0:20 — Turn the squash and begin softening the vegetables. Toast and chop the pistachios, then chop the parsley.
4. 0:33 — Add the tomatoes, wine and water to the vegetable pan. Glaze the squash when nearly tender.
5. 0:38 — Begin poaching the cod. Remove the finished squash from the oven and hold loosely covered.
6. 0:48–0:55 — Check the fish for doneness, finish the sauce and plate immediately.

Plating

A vegetable bed supports the delicate cod, while the squash stays alongside rather than soaking in the broth. Adding pistachios last preserves their crunch.

Instructions

1. Divide the fennel, shallots and tomatoes among four warm plates with shallow rims.
2. Set a portion of cod over each vegetable bed and spoon the golden broth around and lightly over it.
3. Arrange two squash wedges alongside each portion. Scatter the pistachios over the cod and finish with parsley.

Leftover Path

Keeping the garnish separate prevents it from softening, and gentle reheating protects the cod from drying out.

Instructions

1. Refrigerate the fish with its vegetables and broth within 2 hours, keeping the squash and garnish separate. Eat the fish within 2 days and the squash within 4 days.
2. Reheat the fish and vegetables covered over low heat with a splash of water until the fish reaches 165°F; avoid boiling.
3. Reheat the squash in a 375°F oven for 10–15 minutes. Add reserved pistachios and fresh parsley after warming.
4. Alternatively, flake chilled leftover cod over the vegetables for a cold lunch with a fresh squeeze of lemon, serving the squash alongside.