| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Dutch |
Fish |
1 |
Servings |
INGREDIENTS
| 1 |
qt |
Water |
| 1/2 |
md |
Onion; sliced |
| 6 |
|
Whole black peppercorns |
| 3 |
|
Whole allspice |
| 3 |
tb |
Lemon juice |
| 1 |
|
Bay leaf |
| 1 |
ts |
Salt |
| 1/2 |
c |
Dry white wine |
INSTRUCTIONS
Combine all ingredients in large skillet or Dutch oven. It may be necessary
to double or triple recipe if larger amount of liquid is needed to be sure
fish is just covered during poaching. Simmer for 20-30 minutes to blend
flavors. Add fish; cover and simmer over low heat for 15-25 minutes, or
until fish flakes easily when tested with a fork. (NOTE: Avoid using high
heat. Boiling action will break up fish.) Lift cooked fish carefully from
liquid with wide spatula. Drain well, patting excess moisture from fish
with paper towels if necessary. Poached fish may be served hot or cold with
a complementary sauce or flaked/chunked and used in casseroles, spreads,
etc.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Don’t put a question mark where God puts a period.”