Poaching gently cooks whole fish and portions in liquid, retaining their natural flavour and texture. Use lightly salted water, fish stock, wine, court bouillon or milk (ideal for smoked haddock), and keep the liquid at a gentle simmer.

Whole fish and portions can be poached in a variety of liquids. Lightly salted water, fish stock, wine, court bouillon (water, white wine vinegar, onion, peppercorns, carrots, celery and bay leaf) and olive oil are all good, and smoked haddock is especially fine when poached in milk. Once cooked, the liquors can be used as the base of a sauce.

• This type of cooking retains many of the natural flavours and texture of the fish
• Half fill small pan with poaching liquor and bring to the boil and reduce down to a simmer
• Slide fish into liquor ensuring it is completely submerged
• Cook until the fish feels just firm to the touch

Tips…

• Keep the liquor simmering as boiling will cause the flesh to break up
• Be adventurous with your cooking liquor, a few saffron strands will give a perfect colour which will infuse into the fish.
• Boiling
• Lobsters and Crabs can be boiled, but not recommended for fish.

Frequently Asked Questions

What liquid do you poach fish in?

Lightly salted water, fish stock, wine, court bouillon, or olive oil — and milk is especially good for smoked haddock.

Should poaching liquid boil?

No — keep it at a gentle simmer, as boiling breaks up the delicate flesh.

Can you poach lobster and crab?

Lobsters and crabs can be boiled, but boiling isn’t recommended for fish — poaching is gentler.