Poaching fish in an aromatic broth is classical French, but a style that has gone out of fashion. Or, has it? My suspicion is that many chefs use the poaching technique (Fume) for delicate white fish and then perhaps finish the poached fish in the sauté pan, in the oven, or even on the grill. The reason I say this is because it is difficult for home cooks to infuse much flavor into their fish with such short cooking times. Our new favorite preparation is this quick and easy Fume. Unlike the classic French, we serve the fish in its poaching liquid giving it an almost Bouillabaisse or Cioppino style to it. We can get this dish to the table in less than 30 minutes which qualifies it for a weeknight supper. Add a crouton or crustini with Read more [...]