Poached Fish in Clam Broth
Poached Fish is a flavorful and healthy recipe when made with St. Ours Clam Broth as a court bouillon. Serve with your favorite vegetables, or for a more luscious dish, serve with our Sauce Allemande recipe
Serves 4 | 25 minutes
St. Ours Clam Broth makes a great court broth or poaching liquid
Ingredients
1 lb firm white fish filet with skin or whole fish
2 envelopes St. Ours Clam Broth
1 cup white wine (optional)
Directions
In a poaching pot, dissolve 2 envelopes St. Ours Clam Broth in 2 cups of hot water, add 1 cup white wine, heat the broth to 160°F
Choose a lean fish fillet and make shallow slits in the skin to aid poaching. Place a rack in the bottom of the poaching pot, add the fish skin side down, removing excess broth if it goes over the top of the fish, and cover the pot. Fish that is 1” thick should cook in 6 about minutes
To poach a whole fish, make shallow slits in the skin. Place fish on a rack in a poaching pot and add cooled St. Ours Clam poaching broth mixed with 1 cup white wine, enough to cover the fish. Heat until the broth reaches 160°F, then cook for 6 minutes per inch of fish measured at the thickest point. Wine is optional