Whether in butter, milk, or court-bouillon, this easy and oft-overlooked technique is more flavorful than you may think.
Put away the searing-hot pan and step away from the fiery grill. When I was writing my book, The Pacific Northwest Seafood Cookbook, I found that most people cook fish the same way they cook meat. Learning how to poach fish, on the other hand, is an easy, forgiving, and flexible way to cook this leaner and more delicate food. This way makes it less likely that the fish will get too done because the right temperature for the poaching liquid is just a bit warmer than the perfect cooking temperature. This method also works well for almost all kinds of fish, from firm white fish like cod and tilapia to fattier fish like salmon and crustaceans like shrimp and lobster. You can poach fish in a lot of different liquids and serve it with a lot of different sauces, or none at all.
You can poach any kind of fish in almost any liquid, but I suggest you don’t poach whole fish until you know how to poach fillets. You can use skin-on or -off fillets (but know that poaching tends to produce less-than-appetizing, somewhat slimy skin). Many recipes for poaching call for court-bouillon, a quick and light broth. But I think you should start with an even simpler liquid. Any moderately salted broth thinned with wine works nicely, as does salted milk. Oil- or butter-poaching works particularly well for lean fish such as halibut or albacore. If you want the butter to taste even better, brown it. Just make sure to bring it back down to poaching temperature before you add the fish. ).
Poaching fish in stock is one of my favorite cooking techniques It consistently delivers tender, moist, and flavorful fish that both novice and experienced cooks can feel proud to serve After years of practicing this method, I’ve learned some tips and tricks for how to poach fish to perfection in stock.
In this article, I’ll share everything I know about poaching fish in stock, from understanding the benefits to step-by-step instructions and serving suggestions. By the end, you’ll be ready to poach fish like a pro!
Why Poach Fish in Stock?
First let’s look at why you should consider poaching your fish in stock
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Retains moisture and texture: The liquid environment gently cooks the fish, keeping it tender and flaky rather than dry and overcooked.
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Infuses flavor The stock penetrates into the flesh, adding lots of aromatic taste.
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Healthy cooking method: Poaching requires little added fat compared to frying or breading.
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Easy to learn: Poaching is a simple way to cook fish that even beginners can master.
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Endless flexibility: Switch up the stock’s ingredients to explore new flavors.
Clearly, poaching in stock offers huge advantages over other cooking methods. Keep reading to learn how to do it properly.
Choosing the Right Fish for Poaching
Not all fish are well suited to poaching. Look for types that hold their shape and don’t flake apart when cooked:
- Salmon
- Halibut
- Cod
- Mahi mahi
- Snapper
- Sole
- Tilapia
The fish should also be thick enough to cook through without overcooking the outer layers. Thin fillets under 1 inch thick are likely to end up overdone.
I recommend buying fish the day you plan to cook it. Freshness is key!
Preparing Flavorful Poaching Stock
The stock is the most important element for infusing your fish with aromatics. You can use canned or boxed broth, but homemade has the best flavor.
To make poaching stock:
- Simmer vegetable trimmings, fish bones/shells, and/or chicken bones in water for 1-3 hours. Strain.
- Add herbs, spices, onions, garlic, citrus, wine. Simmer 30 mins.
Tailor the ingredients to complement your choice of fish. Aim for enough liquid to fully submerge the fish.
Refrigerate or freeze extra stock in batches to use later.
Step-by-Step Guide to Poaching Fish in Stock
Ready to poach? Follow these simple steps:
- Pat fish dry and season with salt and pepper.
- Heat stock over medium-high heat until barely simmering.
- Add fish fillets or steaks. Make sure fully submerged.
- Cook gently about 10 minutes, depending on thickness.
- Check for doneness by looking for opaque flesh. Flake with a fork.
- Remove fish from stock with a slotted spoon or spatula.
- Serve fish warm with the poaching liquid on the side.
And that’s it – restaurant-quality poached fish made easy!
Handy Tips for Perfect Results
Follow these tips for poached fish that’s moist, full of flavor, and perfectly cooked:
- Maintain stock temperature between 160-180°F.
- Don’t let stock boil rapidly, which can overcook the fish.
- Use a thermometer to check doneness; aim for 135-145°F internally.
- Add aromatics like citrus zest, ginger, or herbs to the stock.
- Poach in butter or oil for richer flavor.
- For convenience, poach fish in advance and reheat gently to serve.
Serving Suggestions
Poached fish is so versatile! Serve it:
- On pasta or rice dishes
- In chowders or soups
- Over salad or roasted veggies
- In tacos, sandwiches, pits
- With sauces like hollandaise, beurre blanc, or aioli
- Alongside fresh herbs, lemon wedges, compound butter
Let the stock used for poaching do double duty as the base for sauce or soup. Waste not, want not!
Common Questions
If you’re new to poaching fish, you probably have some questions. Here are answers to some frequently asked ones:
How long does fish poach?
- Thin fillets, 5-8 minutes
- Thicker steaks/fillets, 8-12 minutes
- Whole fish, 12-18 minutes
Can I poach different types of fish together?
Yes, as long as they require similar cook times. Add thicker pieces first.
Is poaching fish healthy?
Very! It requires little added fat and retains nutrients.
Can I poach in milk or wine?
You can, but stock has the most flavor. Reduce poaching liquid after.
Do I need a special poacher pot?
Nope! Any skillet or pot that fits the fish works fine.
Time to Poach Some Fish!
There you have it – everything you need to know to poach flawless fish in stock. I hope you’re feeling inspired to try this easy yet impressive cooking method. The beautiful thing about poaching is that it consistently produces tender, moist fish full of flavor.
So grab some fresh fish fillets or steaks, whip up a flavorful poaching stock, and get cooking! Start simple with basic Court Bouillon or lemon-ginger broth, then get creative with ingredients and serving ideas.
STEP 1: Heat your liquid to a gentle simmer.
Put just enough liquid in a wide pot or deep skillet to cover the fillets. If you need to, check this before you heat the liquid. Put the pan over medium-low heat and heat it until it starts to simmer. Then lower the heat so that the liquid stays somewhat moving but doesn’t make bubbles that show it’s simmering. You’ll need to use an instant-read thermometer to check the temperature of the fat-based poaching liquids because they don’t bubble as much as water and water-based liquids. You’re going for 140 to 160 degrees Fahrenheit. If you don’t want to worry too much about keeping the temperature just right, most stoves can’t do that.
STEP 2: Slide fish gently into liquid and let it cook.
Place the fillet on the fish spatula and slide it gently into the liquid. Repeat with as many fillets as needed without crowding the pan. It will take longer to cook more fillets at once because it takes longer for the poaching liquid to return to poaching temperature. To keep the liquid from getting too hot, keep an eye on it while it cooks and adjust the heat as needed. Again, this is a forgiving method; your fish will be fine if the liquid starts to bubble; just lower the heat.