Three reasons why you should turn to this underused technique to poach fish: speed, ease, and success.
If cooking delicate fish fillets makes you anxious, poaching is your ticket to healthy perfection.
Our recipes take the method into weeknight territory by skipping the time-consuming steps of simmering, skimming, and straining the cooking liquid. Instead, the fish cooks in vibrant broths that go straight from pan to plate for an elegant, fast dinner.
View Recipe: Mediterranean Striped Bass
Sauté aromatics, and add wine or stock for flavor-filled poaching liquid.
Heat liquid to 155°, add fish, and maintain temp at 150° to cook fish.
It's simple and foolproof, provided you maintain a constant, moderate temperature as the fish cooks.
View Recipe: Poached Cod with Shiitakes