A beautifully simple dish inspired by the Italian pesce all’acqua pazza. This recipe is perfect for tomato season and long summer nights spent eating and drinking outside. A sure-fire win for your next dinner party or date night.
Equipment
To make my poached white fish at home, here’s what you need:
- medium pan with lid
- peeler or pairing knife
- chef’s knife
- instant-read thermometer
- fish spatula
Tips for Poaching Fish
- Avoiding pesky fish bones. The easiest option is to shop at your local fish store and ask the monger to remove any bones for you. If that’s not an option, use your hand to gently press into the flesh of the fish, when you feel a bone, use kitchen tweezers to pull it out.
- Not a fan of white wine? Use a splash of vinegar and more water. Or even better yet, your favourite broth!
- Temp temp temp! Your thermometer is your best friend so don’t shy away from using it.
- Serve it with…ramp farro risotto (farrotto) or grilled corn salad.
How to build a flavourful poaching liquid
The secret to poaching is building a flavour-packed liquid, because when you have a base that’s rich and tasty, it will do all the work for you. To do that, start by softening your favourite aromatics. In this recipe, that happens to be onion, garlic, lemon and peppers. Next, you want to build on that by adding rich vegetables and seasonings. Here, we’re using tomatoes and white wine. Once all those flavours become friendly, finish it with water, et voilá, you’ve got a beautiful poaching liquid!
Should you poach fish in water or milk?
Both are great options and the answer will depend on the flavour profile you want to achieve. Here I’m using water to highlight the beautiful flavour of summer tomatoes. But if I was using heavier spices, like garam masala, I might opt for something like coconut milk to help balance the dish.
Poached White Fish with Tomatoes, Chillies and Basil
2
servings35
minutesIngredients
2 6-8 ounce white fish filets with the skin on and bones removed. I’m using cod but halibut, or basa could also work
300g cherry tomatoes, halved
3 garlic cloves, sliced
3 tbsp Calabrian chili peppers in oil
½ white onion
10 basil leaves
1 lemon
¼ cup white wine
Salt (I'm using Diamond Crystal)
Cracked black pepper
Crusty bread for serving
Directions
Season each piece of fish all over with ½ tsp salt. Let sit while you get started on the poaching liquid.
In a medium pan with fitted lid, heat 2 tbsp olive oil on medium. Add garlic and cook until softened and fragrant. Add calabrian chillies and let cook for 1-2 minutes, or until warmed through. Add onion and cook until softened.
When the onions are soft, add tomatoes and season with ½ tsp salt. Cook until the tomatoes are bursting and a jammy sauce is starting to form.
Peel three long strips of the lemon peel and add it to the tomato mixture. Cover in wine and bring to a simmer. Cook until the wine smells sweet. Place the fish in the pan and cover with water. The liquid should reach the midpoint on the filets. Turn to the lowest heat setting and cover. Let cook for 10 minutes. An instant-read thermometer placed in the thickest part of the fish should read 110F. If it doesn’t, let it cook for a few more minutes.
Once the fish is at 110F, remove from heat and let stand for 10 more minutes, or until the fish reaches an internal temperature of 135F.
Serve alongside the poaching liquid and a nice piece of crusty bread.
Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.