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.

Recipe by Oxmoor House January 2005

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Yield:
4 servings (serving size: 1 steak)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

230 calories; fat 6g; saturated fat 1g; protein 34.7g; carbohydrates 7.5g; cholesterol 88mg; iron 2.2mg; sodium 719mg; calories from fat 24%; fiber 1.6g; calcium 51mg.
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