POACHED FISH WITH VEGETABLES
This is an easily prepared, simple, comforting fish recipe that always tastes great. It starts with a basic medley of vegetables known as mirepoix (2 parts onion, 1 part celery, 1 part carrot). I like to make this recipe with a thinner cut of fish because it cooks a lot faster, but with this cooking method, the possibilities really are endless. SERVES 2
PREP TIME: 10 minutes
COOK TIME: 15 minutes
2 tablespoons grass-fed butter
2 (6-ounce) pieces white fish (such as cod or halibut)
½ cup diced onion
¼ cup diced carrot
¼ cup diced celery
2 or 3 fresh thyme sprigs, plus an extra pinch for garnish
1 large rosemary sprig, plus an extra pinch for garnish
2 or 3 fresh sage leaves (or pinch dried)
1 cup vegetable broth
Salt
Freshly ground black pepper
- In a large skillet over medium-high heat, melt the butter. Quickly sear the fish, about 1 minute on each side. Remove it from the pan, and add the onion, carrot, celery, thyme, rosemary, and sage to the pan. Stir and sauté for 5 minutes.
- Pour the vegetable broth into the skillet, and bring to a simmer. Return the fish to the skillet, and slowly poach until cooked throughout, 5 to 7 minutes.
- Season with salt and pepper, and serve garnished with more fresh herbs.
VARIATION 1 POACHED TUNA STEAKS: Make this recipe with thick steaks of tuna instead. Follow the original recipe, but allow a few minutes more cooking time (tuna is delicious rare or medium-rare, so don’t overcook it).
VARIATION 2 SUMMER VEGGIE POACHED FISH: Add more vegetables to the original recipe—1 diced zucchini, 1 diced squash, and 1 cup cherry tomatoes, halved. Put them in the pan after you’ve sautéed the onion, carrot, and celery, and allow to cook for 5 to 7 minutes before adding the fish back in.
PREP TIP: Mirepoix is the base for a huge number of soups and stews, and you can make it very easily ahead of time so you don’t have to spend 10 to 15 minutes chopping when it’s time to cook. You can store it in a container in the refrigerator for up to 3 days so you’ll always have it on hand.
