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Poaching Fish You can poach fish in a simmering liquid, such as fish stock, water with aromatic herbs/vegetables, or a mixture of wine and water. In a large skillet, sauté pan, or fish poacher, bring the liquid to a boil. Add the fish and return to boiling. Quickly reduce to a simmer -- the liquid should barely bubble. Cover and begin timing the fish according to the 10-minute rule (cook 10 minutes for every one-inch thickness). The remaining liquid can be used to make a sauce for fish, if desired. Source: The National Fisheries Institute |
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