This recipe provides a variety of poaching liquids for fish, including court bouillon, fish stock, dashi, and wine-water mixtures, along with aromatics to flavor the liquid. Simmer the liquid with aromatics for 5 minutes before poaching fish.
¼ cup sherry vinegar or lemon juice or 1 cup dry white wine
Salt and black pepper
Sub-recipe steps
Bring to a boil in a large saucepan: 8 cups water; 2 celery ribs, chopped; 1 small onion, chopped; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf
Reduce the heat to a simmer and cook uncovered for 20 minutes. Add: ¼ cup sherry vinegar or lemon juice or 1 cup dry white wine
Simmer for another 10 minutes. Strain and season to taste with: Salt and black pepper
2 pounds fish heads, collars, and bones from white fish such as halibut, cod, snapper, bass, or tilefish
1 small onion, thinly sliced
1 large leek, halved lengthwise, well cleaned, and sliced
(½ fennel bulb, thinly sliced, or a few fennel stalks, coarsely chopped)
(4 ounces cremini mushrooms, sliced)
(1 to 2 garlic cloves, smashed)
(1 cup dry white wine)
(4 thin slices lemon)
4 sprigs parsley
3 sprigs thyme
1 bay leaf
Cold water to cover
Sub-recipe steps
Combine in a stockpot: 2 pounds fish heads, collars, and bones from white fish such as halibut, cod, snapper, bass, or tilefish; 1 small onion, thinly sliced; 1 large leek, halved lengthwise, well cleaned, and sliced; (½ fennel bulb, thinly sliced, or a few fennel stalks, coarsely chopped); (4 ounces cremini mushrooms, sliced); (1 to 2 garlic cloves, smashed); (1 cup dry white wine); (4 thin slices lemon); 4 sprigs parsley; 3 sprigs thyme; 1 bay leaf
Add: Cold water to cover
Bring to a boil, reduce the heat, and simmer gently, uncovered, for 30 minutes. Strain and cool uncovered, then refrigerate covered. Use within 4 days or freeze for up to 6 months.
1 onion, thinly sliced, or 1 leek, trimmed, halved lengthwise, well rinsed, and thinly sliced
1 carrot, thinly sliced
½ cup dry vermouth or dry white wine
Four 8-ounce bottles clam juice
(Any fish bones or shrimp shells on hand)
(¼ small lemon)
3 or 4 sprigs parsley
2 or 3 sprigs thyme
1 bay leaf
Sub-recipe steps
Heat in a medium heavy skillet over medium-low heat: 2 teaspoons olive oil
Add and cook, stirring, until the onion is soft: 1 onion, thinly sliced, or 1 leek, trimmed, halved lengthwise, well rinsed, and thinly sliced; 1 carrot, thinly sliced
Add: ½ cup dry vermouth or dry white wine
Stir for about 1 minute, then stir in: Four 8-ounce bottles clam juice; (Any fish bones or shrimp shells on hand); (¼ small lemon); 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf
Simmer, partially covered, for 20 minutes, skimming and stirring occasionally. Strain and use immediately or let it cool, cover, and refrigerate for up to 4 days.
Shells from 2 pounds shrimp, or 2 picked crab or lobster carcasses, organs and gills removed
2 tablespoons vegetable oil
1 small unpeeled onion, thinly sliced
1 small carrot, thinly sliced
1 celery rib, thinly sliced
1 bay leaf
1 ½ teaspoons lightly crushed black peppercorns
(Splash of Pernod or ¼ teaspoon fennel seeds)
Cold water to cover
Sub-recipe steps
Have ready: Shells from 2 pounds shrimp, or 2 picked crab or lobster carcasses, organs and gills removed
Rinse the shells or carcasses and drain well. Wrap larger crab and lobster shells in a kitchen towel and smash them into small pieces with a rolling pin or the spine of a large knife. Heat in a stockpot over medium-high heat: 2 tablespoons vegetable oil
Add the shells and cook, stirring occasionally, until their color brightens and they become aromatic, 3 to 5 minutes. Add: 1 small unpeeled onion, thinly sliced; 1 small carrot, thinly sliced; 1 celery rib, thinly sliced; 1 bay leaf; 1 ½ teaspoons lightly crushed black peppercorns; (Splash of Pernod or ¼ teaspoon fennel seeds)
Add: Cold water to cover
Bring almost to a boil, reduce the heat, and simmer gently, partially covered, for 30 minutes. Strain well. Let cool uncovered, then refrigerate covered. Use within 4 days or freeze for up to 6 months.
Combine in a saucepan over high heat: One 5 × 4-inch piece kombu; 4 ½ cups cold water
Bring almost to a boil. Immediately remove from the heat and stir in: ⅓ cup katsuobushi
Let stand until the flakes begin to sink, 2 to 3 minutes. Strain at once. Let cool uncovered, then refrigerate covered. Reheat dashi gently, and use within 4 days.
Equal parts white wine, red wine, or sake and water
Finely diced onion or shallot, or sliced leeks
Finely diced carrot, celery, or fennel
Bay leaf, thyme sprigs, or fennel fronds
One lemongrass stalk, trimmed and pounded with the spine of a knife until bruised and fragrant
Crushed black peppercorns
Strips of lemon or orange zest, removed with a vegetable peeler
Smashed garlic cloves
A piece of kombu
Dried chiles
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 Court Bouillon
1 Fish Stock or Fumet
1 Quick Seafood Stock
1 Shrimp or Shellfish Stock
1 Dashi
Equal parts white wine, red wine, or sake and water
Finely diced onion or shallot, or sliced leeks
Finely diced carrot, celery, or fennel
Bay leaf, thyme sprigs, or fennel fronds
One lemongrass stalk, trimmed and pounded with the spine of a knife until bruised and fragrant
Crushed black peppercorns
Strips of lemon or orange zest, removed with a vegetable peeler
Smashed garlic cloves
A piece of kombu
Dried chiles
Let's Cook
Step 1.
Use any of the following liquids: Court Bouillon; Fish Stock or Fumet; Quick Seafood Stock; Shrimp or Shellfish Stock; Dashi; Equal parts white wine, red wine, or sake and water
Step 2.
Add any of the following to the fish-poaching liquid and simmer for 5 minutes before adding the fish: Finely diced onion or shallot, or sliced leeks; Finely diced carrot, celery, or fennel; Bay leaf, thyme sprigs, or fennel fronds; One lemongrass stalk, trimmed and pounded with the spine of a knife until bruised and fragrant; Crushed black peppercorns; Strips of lemon or orange zest, removed with a vegetable peeler; Smashed garlic cloves; A piece of kombu; Dried chiles
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