Poaching is a surprisingly easy cooking method that results in moist, delicious fish entrees. However, the real secret to a good poached fish is the stock you cook it in. It imparts so much flavor into the meat, making the fish ready to serve as soon as it’s out of the pot. Best of all, many poaching stocks are easy to make in bulk, so if you’re a chef dealing with a dinner rush, you can whip them up quickly or even pre-make and freeze them so they’re ready to go at a moment’s notice.
Basic Court Bouillon
The name of this stock sounds fancy, but don’t let the French fool you. The name literally translates to “short broth” and it is simply a basic, flavorful liquid meant for poaching. The great thing about this stock is that it’s very easy to make your own additions and changes depending on preferences and season ingredients.
Ingredients
5 cups cold water
1½ cups white wine
2 celery stalks, chopped
1 leek (white part only)
1 onion, peeled and chopped
1 head garlic, halved horizontally
1 lemon
1 bay leaf
1 tsp whole peppercorns (white or black)
2 tsp Kosher salt (or to taste)
1 sprig fresh parsley
Place all ingredients in a medium saucepan and bring to a boil. Once boiling, lower the heat and simmer the broth uncovered for 20 to 30 minutes. Strain and discard the cooked vegetables and herbs. Return the broth to the cooking pot or keep it in freezer-safe containers to be used later.
Butter & Wine Stock
Poaching in butter is one of the richest ways to impart flavor. This particular stock is decadent and simple, making it perfect for when there are special guests in the restaurant or at home. This recipe is a bit more finicky as butter can separate if the heat gets too high. Furthermore, it’s not a stock that can be frozen as easily as the court bouillon. However, because it’s a stock that only uses a few ingredients, so long as you have lots of butter on hand, you can make it in bulk for special occasions.
Ingredients
14 tbsp butter
¼ cup white wine
1 clove smashed garlic
1 sprig thyme
Combine the ingredients in a large saucepan and cook over medium-low heat, keeping a close eye on the butter. When the stock is nearly simmering, add the fish fillets and cook for 10 to 15 minutes until the meat is opaque.
Lemon-Ginger Infused Broth
For a light, bright broth that’s good for adding a little freshness and zing to a summer meal, you can’t go wrong with lemon and ginger. If you’re serving pescatarians, you can substitute the chicken broth for vegetable broth.
Ingredients
2 cups chicken broth
3 leeks, finely chopped
2 tbsp fresh lemon juice
4 tbsp lemon zest
1 tsp grated ginger
Combine your ingredients in a large saucepan and bring to a boil. Once it’s boiling, reduce the heat to a simmer. Once the head has come down, you can decide to either store the stock for later or cook the fish right away for about 10 minutes.
A good stock can absolutely elevate any fish you poach. Because it’s so versatile, it’s also a great way to experiment with flavor. Order up some fresh fish to try these recipes out with, then start adding your own twists to create a signature dish that will leave diners craving more.
