Can you poach fish in fish stock?

Poaching is a good technique for cooking lean fish like tilapia, cod, sole, haddock, snapper, or halibut as well as fatty fish like salmon or trout. Or, instead of a court bouillon, you can poach fish in a mixture of half-fish stock, half white wine. Just make sure there is enough liquid to cover the fish.

How long do you poach fish for?

Bring your poaching liquid to a simmer over medium heat, and cook the fish for 10 minutes or until the center of the fish seems opaque and it flakes easily when prodded with a fork. Do not bring the liquid to a rolling boil – keep it at a simmer. When the fish is done, remove it from the liquid with a slotted spatula.

What is the name of the liquid used to poach fish?

Court bouillon
Court bouillon, which means “short broth” in French, is simply a flavorful liquid that is used to poach fish, seafood, chicken, and sometimes fruit. The liquid often contains water (however almost any liquid can be used) and usually an acid (such as wine, vinegar, or citrus).

What kind of fish is best for poaching?

The easiest fish to poach have firm flesh that will hold up without breaking apart. Monkfish, albacore and other tuna, arctic char, turbot, skate and halibut all are good candidates. Whole fish are easier to lift out of the water than fillets. A whole striped bass is a natural for poaching.

How to make poached fish in ginger broth?

Remove and discard the eschalots, ginger, garlic and rind from the poaching liquid. Add snow peas, choy sum and half the chillies to poaching liquid. Simmer, covered, for 3–5 minutes or until vegetables are just tender. Use a slotted spoon to transfer vegetables onto serving plates or bowls. Top with fish and spoon over some of the poaching liquid.

What’s the best way to cook a poached fish?

Add 1 sliced onion, season with salt and pepper and cook, cook, cook, until softened, about 5 minutes. Add 4 to 6 smashed garlic cloves to the skillet and cook, cook, cook, until beginning to soften, another few minutes. Add a splash of white wine if you’re drinking it and cook until almost completely evaporated.

How to cook fish fillets in chicken broth?

In a large saucepan, simmer 2 cups chicken broth, leeks, 2 tablespoons fresh lemon juice, 4 teaspoons grated lemon zest, and 1 teaspoon grated ginger. Bring to a boil, then reduce heat to a low simmer. Add seasoned fish fillets, cover saucepan with lid, and poach for 10 minutes.

How to cook poached halibut in lemon thyme broth?

Season each fillet on both sides with salt; carefully add to skillet. Cover skillet, and turn off the heat. Let stand until fish is opaque and firm to the touch, 9 to 12 minutes. Using a slotted spatula, transfer fish to a platter; tent loosely with foil to keep warm.