Recipe video above. This is a recipe that showcases Italian cooking at its best: a handful of simple ingredients to create something magical! Fish is half poached, half steamed in a tomato-white wine based sauce, then served over crispy garlic crostini.The literal translation of this dish is "fish in crazy water". Maybe because who would think that fish poached in water could be so delicious? That's crazy! :)
This Quick Tomato Poached Fish recipe is bursting with fresh flavors. It's easy to prepare, and provides a bounty of health benefits.
This poached fish with great northern beans comes together in under 30 minutes but is still packed with flavor and brightness thanks to fresh herbs and plenty of lemon.
Recipe video above. Poached Salmon in a coconut lime sauce that tastes like a Thai coconut curry - except it's super quick and easy to make! Even though the salmon is poached, it's well worth searing lightly to brown for the extra flavour on both the salmon and in the sauce.
À la nage—the French method for poaching fish in a delicate broth—is gentle and mostly hands-off, and it delivers pristine flavor with restaurant-caliber panache. Our easy, elegant poached halibut is inspired by the classic French preparation called “la nage” in which fish is delicately cooked and served in well-seasoned, lightly acidulated broth. For a non-traditional Western European riff, we made a broth infused with parsnip, Parmesan, lemon, vanilla, and tarragon. Gently poaching the fish until it reached 110 degrees, then letting it sit, covered, off heat, ensured that it came up to temperature (135 degrees) gradually and didn't overshoot the mark. Garnishing the plated fish and broth with a rich, verdant herb oil and additional fresh herbs added pops of flavor and color, not to mention professional-looking polish.
A simple way to cook fish to perfection, in a fragrant stock flavoured with fresh ginger and sesame.
Simple and elegant, flavorful and just a little bit different, this easy 5-ingredient poached fish recipe is perfect for just about any table or occasion. You’ll need a large skillet with a lid for this recipe. Here is the pan I use for this recipe, and many other you'll see here on the site. It's a great love of mine.
This Coconut Milk Poached Cod is so delicate, flaky, and surprisingly flavorful! Slightly sweet, lemony, and full of fresh dill, this cod recipe is the best way to get delicate flaky fish! Plus, it is so easy and perfect for quick weeknight meals!
Braised Catfish Fillets with Ginger and Soy
À la nage—the French method for poaching fish in a delicate broth—is gentle and mostly hands-off, and it delivers pristine flavor with restaurant-caliber panache.
Recipe video above. This is a recipe that showcases Italian cooking at its best: a handful of simple ingredients to create something magical! Fish is half poached, half steamed in a tomato-white wine based sauce, then served over crispy garlic crostini.The literal translation of this dish is "fish in crazy water". Maybe because who would think that fish poached in water could be so delicious? That's crazy! :)
Poached fish with aromatic herbs is a GREAT way to maintain the integrity of the fish without damaging it's healthy oils.
Slowly poaching fish in a low temperature of olive oil results in the most tender, buttery and flakey fish ever!
This delicate poached fish in a spiced tomato, fennel, and orange broth is an easy yet flavorful weeknight dinner.
Not sure what else to write about spring ingredients that I've not already mentioned along the way. After nearly eight years of blogging (come this
À la nage—the French method for poaching fish in a delicate broth—is gentle and mostly hands-off, and it delivers pristine flavor with restaurant-caliber panache.
For the light and elegant pesce all’acqua pazza, simplicity—and skin—beget success. “Acqua pazza,” or “crazy water,” refers to the southern Italian tradition of cooking the day's catch in seawater. Modern recipes feature longer ingredient lists: Parsley, tomato, white wine, and garlic are common. For the fish, we chose skin-on haddock fillets. The flesh held up nicely during simmering, and the abundant collagen in the skin suffused the broth with rich flavor and body. Halved cherry tomatoes provided sweetness and pops of color. We also liked the addition of white wine, which contributed brightness and light acidity. After just a few minutes, the haddock absorbed the heady flavor of the broth and the broth was enriched by the fish.
