Prep Time
15 Mins
Cook Time
40 Mins
Yield
4 servings (serving size: 1 steak)

This recipe uses a court-bouillon (coor bwee-YAWN), a poaching liquid flavored with vegetables and herbs. This French cooking method is frequently used with fish because of the subtle flavor it imparts to seafood.

How to Make It

Step 1

Combine water, wine, and next 6 ingredients in a large Dutch oven. Bring mixture to a boil. Simmer, uncovered, over medium heat 20 minutes. Remove bay leaf and parsley; discard. Keep mixture at a low simmer.

Step 2

Carefully lower fish into pan. Simmer 10 minutes or until fish flakes easily when tested with a fork.

Step 3

Remove fish from poaching liquid and place in shallow individual pasta bowls. Stir salt into poaching liquid and spoon mixture evenly over fish.

Oxmoor House Healthy Eating Collection

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