I also really like how easy it was to poach. The texture is light and flaky! If you can’t find monkfish, you can substitute snapper, sea bass, halibut, cod, mahi-mahi, or sea scallops.

A savory, citrusy broth brings serious flavor to both the creamy risotto and the poached cod we serve it with. This easy white fish risotto gets a thorough depth of flavor from a broth augmented ...

Fresh cod is incredibly versatile. Skin or pin-bone fillets either before or after cooking. The flaky flesh flesh works well poached, baked, fried or grilled and it also complements rich sauces.