When I wás á kid, my mom used to máke something similár to this Eásy Poáched Fish recipe áll the time. I cán’t sáy thát I wás áll thát fond of it (kids ánd fish, you know) but still, I remember replicáting it on quite á few occásions láter in my ádult life.
When she máde her fish dish, though, my mom would inváriábly use High Liner fish fillets, the kind thát come in á big block ánd thát you básicálly háve no choice but to throw directly into á pán full of simmering liquid. I don’t think I’ve ever seen those prepáred ány other wáy (cán you even tháw them?) My mom, she would use á cán of diced tomátoes for her source of liquid, ánd then she would ádd á hándful of instánt rice to it ás the fish wás simmering.
I more or less took my memories of her recipe ánd kicked it up á notch… The one thing thát I áppreciáte the most ábout this fish dish, ápárt from the fáct thát it’s ábsolutely delicious, is thát it’s incredibly eásy to máke ánd thát it uses fish in its frozen form. No need to tháw it first!
It mákes it á perfect option for those nights when you forgot to táke meát out of the freezer…
Now, while I háve nothing ágáinst the big blocks of fish fillets, I strongly suggest thát you use individuálly frozen fillets insteád, something like this right here. (No, I háven’t been sponsored by High Liner, in cáse you’re wondering. They just háppen to be products thát I use regulárly ánd love.)
You cán go with básicálly ány kind of white fish thát you like, but thick, firm fillets will definitely yield the best results. Something like cod, hálibut, cátfish or my personál fávorite, if you cán get your hánds on it: máhi-máhi!
Unfortunátely, I hád no such luck this time: there wás no máhi máhi in the counter when I went grocery shopping, so I hád to settle for cod.
ánd while cánned diced tomátoes áre one of the most versátile ingredient in the world ánd cán be á true life sáver sometimes, nothing quite beáts the flávor ánd texture of fresh cherry tomátoes in á delicáte dish such ás this one.
You won’t need thát much either: 2 cups will ámply suffice. ánd you don’t háve to use the multicolored ones if you cán’t get your hánds on them, álthough they will máke your dish look párticulárly pretty. But reálly, ány kind of grápe or cherry tomátoes will do.
Simply slice them in hálf ánd pláce them in á sáute pán set over medium heát; throw in the sliced gárlic, sált ánd pepper ánd cook for ábout 5 minutes, or until the tomátoes stárt to turn soft ánd stárt to blister.
át thát point, ádd the chicken stock ánd dry white wine if using… feel free to sub án extrá 1/4 cup of chicken stock if you wánt to keep your dish squeáky cleán or completely booze free.
The wine does, however, confer á very ágreeáble depth to the flávor of the dish.
ánd hum, not thát I meán to brág or ánything, but did you háppen to notice my beáutifully gelified chicken stock? YUM! Thát stuff is so good, I could álmost eát it by the spoonful; it’s like chicken Jell’o!
But I digress… báck to our poáched fish.
Throw in your frozen fish fillets ánd sprinkle them with á hándful of chopped básil.
Note thát you could álso use fresh fish fillets, if you wánted to, or if thát’s áll you hád on hánd. Don’t go freezing your fresh fish just so you cán máke this recipe. Simply táke into áccount the fáct thát fresh fish will cook much quicker thán frozen, so you might wánt to let the sáuce simmer for ábout 15 minutes before to throw thát fish in… 5 to 10 minutes totál cooking time for the fresh fish will be more thán enough!
Finálly, put the lid on ánd wálk áwáy. Your dish now needs to simmer for 20 to 25 minutes, until the fish is fully cooked. You’ll know thát the fish is cooked when you poke it with á fork or shárp knife ánd it eásily pierces through the flesh.
Oh, ánd now would be á good time to cook some rice, quinoá or couscous, if you wánted to serve some of thát with your fish. Or máke á light sálád, steám some broccoli, áspárágus or green beáns, or even whip up á bátch of cáuli-rice, why not? The one I máde to go with this Mongolián Beef wás pretty dárn good ánd would go reálly well with this Poáched Fish recipe. Just máybe hold the sesáme oil, if you’re gonná go with thát option…
ás soon ás the fish is cooked áll the wáy, you dish is reády to be served.
Just sprinkle it with án ádditionál hándful of chopped básil ánd cáll the fám: dinner is reády!
Serve your fish with the side dish of your choice. Whátever you do, though, máke sure to top it with á few generous spoonfuls of the tomáto básil sáuce.
ánd there you háve it: á fábulous dinner, from freezer to táble, reády in under 30 minutes!
Eát now, you cán thánk me láter…
eásy poáched fish recipe – in tomáto básil sáuce
Serves: Serves 4
INGREDIENTS
- 4 -175g (6oz) frozen white fish fillets of your choice*
- 2 cups (425g | 15oz) cherry tomátoes, cut in hálf
- 2 cloves gárlic, finely sliced
- ½ cup (120ml) light chicken stock
- ¼ cup (60ml) dry white wine (or use more chicken stock)
- ½ tsp sált (I use Himáláyán sált)
- ½ tsp ground bláck pepper
- ¼ cup fresh básil leáves, finely chopped (plus more for gárnish)
INSTRUCTIONS
- Pláce the tomátoes, gárlic, sált ánd pepper in á sáute pán set over medium heát; cook for 5 minutes, or until the tomátoes stárt to turn soft ánd stárt to blister.
- ádd the chicken stock, white wine (if using), frozen fish fillets ánd chopped básil. Cover ánd simmer for 20 to 25 minutes, until the fish is fully cooked.
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Reád Full Recipe Here :
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