This delightful poached fish with vegetables recipe is perfect for those seeking a light yet flavorful dish. The vegetables create a bed for cooking the fish, resulting in a built-in garnish that adds to the overall appeal of the dish. Whether you serve it hot in a shallow bowl with crusty bread, boiled potatoes, or plain rice to absorb the cooking liquid, or cool it down to enjoy the chilled fish with Herbed Mayonnaise or Lemon Vinaigrette, this recipe is versatile and sure to satisfy your taste buds.
The poaching technique used in this recipe is an excellent way to cook fish for salads, making it a healthy and refreshing option for any occasion. While the recipe recommends mild-flavored fish steaks like halibut, cod, grouper, monkfish, and tilefish, it’s worth noting that poaching is also an outstanding method for cooking salmon.
Now, let’s dive into the ingredients and instructions to create this delectable poached fish with vegetables.
Makes: 4 servings
Time: 30 minutes
INGREDIENTS:
- 3 tablespoons butter, more or less as you like
- 2 carrots, diced
- 2 onions, diced
- 2 celery stalks, diced
- 1 clove garlic, minced
- Salt and freshly ground black pepper
- 2 fish steaks or sturdy fillets, 3/4 to 1 pound each
- About 2 cups fish, chicken, or mild vegetable stock
INSTRUCTIONS:
- Melt the butter over medium heat in the smallest skillet with a lid or Dutch oven that will later hold the fish.
- Turn the heat down to low, add the vegetables and garlic, sprinkle with some salt and pepper, and cook, stirring, until the vegetables soften, 5 to 10 minutes.
- Put the fish on top of the vegetables and add enough stock to come just up to the top, not over it.
- Bring the mixture to a boil, then cover and remove from the heat. The fish will be done in about 10 minutes (a thin-bladed knife inserted between bone and flesh should reveal little or no translucence).
- Remove the fish with a slotted spoon and serve, topped with vegetables and a little of the broth.
OTHER OPTIONS:
POACHED WHOLE FISH
For those looking to poach a whole fish, you will need a large, deep skillet or a roasting pan set over 2 burners. Double or triple the recipe ingredients as necessary, depending on the size of your fish. Follow the recipe through Step 1, cooking the vegetables just until soft. Put the fish on top, cover with the stock, and bring to a boil. If your pan doesn’t have a lid, cover it with aluminum foil. Larger whole fish will take up to 30 minutes to cook, while smaller ones will take 15 to 20 minutes. Once cooked, remove the fish from the liquid and serve as directed.
OTHER LIQUIDS FOR POACHING FISH:
While water can be used for poaching fish, the following alternatives are more flavorful and can add a unique twist to your dish:
- Red or white wine or sake
- A mixture of 1/2 cup soy sauce and 1 1/2 cups water
- Half orange juice and half water
- Half coconut milk and half water
Enjoy this poached fish with vegetables recipe as a healthy and delicious addition to your culinary repertoire!
