Why This Recipe Works

In this elegant yet simple dish, a rich mushroom-bacon broth provides a savory poaching liquid for silky cod. We start by rendering chopped bacon for a crispy garnish and to provide flavorful fat for cooking the mushrooms and aromatics. A healthy glug of white wine deglazes the pan, and vegetable broth provides the remainder of the poaching liquid, made fragrant with rosemary. The oven is a gentle, hands-off way to poach the cod. A little butter stirred into the poaching liquid at the end adds a bit of creamy body.

Before You Begin

Use any kind of fresh mushrooms in place of the cremini. We like serving the cod and its broth over rice or with crusty bread.

Instructions

Adjust oven rack to lower-middle position and heat oven to 375 degrees. Sprinkle 4 cod fillets all over with ½ teaspoon table salt and ½ teaspoon pepper.

Heat 1 tablespoon extra-virgin olive oil in large Dutch oven over medium-high heat until shimmering. Add 6 ounces finely chopped thick-cut bacon and cook until rendered and crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.

Add 1 pound cremini mushrooms, quartered; 2 minced shallots; and remaining ¼ teaspoon salt to fat remaining in pot and cook, stirring occasionally, until mushrooms release their liquid and begin to soften, about 7 minutes. Stir in 4 minced garlic cloves and cook until fragrant, about 1 minute.

Stir in ¾ cup white wine and scrape up any browned bits. Add 3 cups vegetable broth and 2 teaspoons minced rosemary and cook until slightly reduced, 6 to 8 minutes.

Arrange cod evenly on top of mushrooms. Cover pot, transfer to oven, and cook until thickest part of fish registers 130 degrees, about 12 minutes.

Transfer cod to serving bowls. Stir 2 tablespoons unsalted butter into mushroom mixture. Divide mushrooms and broth evenly among bowls. Top with bacon and 1 tablespoon fresh chives, cut into 1-inch pieces on bias. Serve.