Olive-Oil-Poached Cod With Saffron-Blood-Orange Nage

• Salt
• Two 6-ounce pieces cod
• 1 cup extra-virgin olive oil, for poaching
• Grated zest of 1 lemon
• 1 tablespoon olive oil
• 1 shallot, thinly sliced
• 2 cloves garlic, smashed
• 1/2 cup dry white wine
• 1/2 cup shrimp stock (see note)
• 1 cup fish stock
• 1 bay leaf
• Pinch saffron
• Grated zest of 1/2 blood orange
• Grated zest of 1/2 lemon
• 18 teaspoon fennel seed
• 1 teaspoon smoked paprika
• Juice of 1 blood orange
• 1 teaspoon honey
• 2 ounces unsalted butter, softened
• 2 tablespoons chopped olives or capers
• 1/2 cup chopped tomatoes or cherry tomato halves
• 2 tablespoons lemon juice
• White pepper
• sea salt
• Shaved fennel for serving
• parsley leaves, for serving

1. For the fish: Prepare the brine.
2. Pour 2 1/2 cups warm water into a bowl, add 1/4 cup salt and stir until dissolved.
3. Chill.
4. Immerse the fish in the cold brine.
5. Let sit for 10 minutes; pat dry.
6. Heat the oil to 130 degrees in a small pot with the lemon zest.
7. Add the fish, making sure its completely covered; otherwise baste frequently with oil.
8. Poach the fish until just cooked through, 25 to 30 minutes.
9. For the nage: Heat the oil in a medium saucepan over medium-low heat.
10. Add the shallot and garlic and cook until softened and translucent (do not allow to brown).
11. Add the wine and stocks.
12. Stir in the bay leaf, saffron, zests, fennel seed, paprika and orange juice.
13. Cook, uncovered, over medium heat until reduced by 13, about 30 minutes.
14. Strain and cool.
15. Return the nage to a small saucepan.
16. Bring to a low simmer over medium-low heat.
17. Stir in the honey.
18. Whisk in the butter.
19. Add the olives or capers, tomatoes and lemon juice.
20. Season to taste.
21. Garnish with shaved fennel and parsley leaves.

salt, cod, extravirgin olive oil, lemon, olive oil, shallot, garlic, white wine, shrimp, fish stock, bay leaf, saffron, orange, lemon, fennel, paprika, orange, honey, unsalted butter, olives, tomatoes, lemon juice, white pepper, salt, serving, parsley

Taken from cooking.nytimes.com/recipes/1014070 (may not work)