Poached cod with orzo is an easy-to-prepare recipe. The poached cod is paired with a rich pecorino Romano broth and a perfect garlicky punch from fresh spring ramps. This poached cod with orzo, ramps, and pecorino Romano broth is so delicious! It combines garlicky, rich flavors with a mild, flaky fish that works perfectly as a light dinner.
I ate ramps as a kid when visiting my family in West Virginia. I am always excited when my grocery store sells them in the spring. My dad’s side of the family lives in West Virginia. My great aunt and uncle prepared them with fried potatoes and schnitzel. It was one of my favorite things. Ramps are very pungent (sorry, next door neighbors!), very garlicky, and a big pain in the butt to clean. I recommend soaking the ramp bulbs in a strainer in a bowl of cold water. Run fresh cold water over the bulbs to get them clean. If you’re able to find ramps already cleaned, then jump right into this poached cod with orzo and ramps!
On to the recipe! I prepared a rich broth by sautéing the white parts of the ramps with a shallot in oil. Next, I added chicken stock, and cooked the pecorino Romano rind with the aromatics for about 45 minutes. After straining the liquid, you simply poach the cod and serve it with orzo.
Looking for more ramp recipes? Check my archives!
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Poached Cod with Orzo, Ramps, and Pecorino Romano Broth
- Wide pot
- 12 ounces dry orzo
- 1 pound cod
- 1 small bunch ramps
- 1 shallot
- 1 rind cut from fresh pecorino Romano cheese
- 5 cups chicken stock
- Salt and pepper to taste
- 1 tablespoon plus 2 teaspoons extra virgin olive oil divided
- 1 small lemon plus a few lemon slices for garnish, optional
- Freshly ground pepper for serving
- Thoroughly wash the ramps and trim the bulbs. Cut the white parts from the leafy greens and keep separate. Peel the shallot and cut into quarters. Cut the lemon in half. Pat the cod dry and cut into 4 pieces.
Prepare the Broth:
- In a wide pot, heat the 1 tablespoon of extra virgin olive oil over medium high. Add the shallot and white parts of the ramps and cook, stirring frequently, until browned all over, about 3-5 minutes. Add the chicken stock, cheese rind, and lemon halves and bring to a boil. Reduce heat and simmer for 45 minutes to allow the rind to melt (as much as possible) and the flavors to meld. Strain the broth through a fine mesh sieve into a large heat-proof bowl and discard any solids. Wipe the pot out and return the strained broth back to the pot and bring to a low simmer. Taste and season with salt if desired.
- While the broth is cooking, prepare the orzo. Bring a small pot of salted water to a boil and prepare the orzo according to package instructions. Drain and transfer to a bowl. Drizzle the orzo with 2 teaspoons extra virgin olive oil and a sprinkle of salt and toss to combine. Set aside. Re-fill the small pot with water and return back to the stove over medium-low heat. Meanwhile, prepare an ice bath for the ramps.
Cook the Cod:
- Right before poaching, season the cod with salt. Add the cod to the broth in the wide pot over a low simmer and cover. Poach for about 10 minutes or until the cod is opaque and cooked through, but not tough. Turn off the heat and keep covered.
Blanch the Ramps:
- While the cod is cooking, bring the small pot of water to a boil. Add the ramp greens and blanch for about 30-45 seconds or until bright green and just wilted. Using tongs or a spider strainer, transfer the ramp greens to the ice bath to stop the cooking process. Transfer the ramps to a paper-towel lined plate.
- Divide the cooked orzo between shallow bowls and arrange the ramp leaves and a lemon slice (optional) on top. Ladle the hot broth over the orzo and ramps and place a piece of poached cod on each dish. Sprinkle with freshly ground black pepper. Enjoy!