This is the standard technique for poaching most thick (at least 1 inch) fish fillets or steaks, such as halibut or salmon. Similar to braising, the fish is gently simmered in a flavorful liquid, only in this method the fish is completely covered in liquid. (To poach thinner fillets, follow the shallow-poaching method on page 210, as they may overcook if deep poached.) The cooking time will depend on the thickness of the fillet; plan for 4 to 5 minutes per inch. In this recipe, halibut fillets are poached in chicken stock enhanced with a few aromatics and then served in their cooking liquid (a manner of serving called “à la nage”).

　　

Ingredients

Serves 4

　　2 lemons

　　3 to 3 1/2 cups Basic Chicken Stock (page 41)

　　3 garlic cloves, peeled

　　4 sprigs fresh thyme

　　10 whole black peppercorns

　　4 fish fillets, such as halibut or grouper (each 4 to 6 ounces and about 1 inch thick)

　　Coarse salt

　　Extra-virgin olive oil, for drizzling

　　

Step 1

Prepare poaching liquid Use a vegetable peeler to remove 6 strips of zest from 1 or 2 of the lemons (page 34). Then juice the lemons and combine the zest and juice with the stock, garlic, thyme, and peppercorns in a medium saucepan. Bring the liquid to a boil, then reduce to a simmer.

　　

Step 2

Poach fish Season fish on both sides with salt, then carefully lower into the pot. It should just be covered by liquid (add more stock if necessary). Return the liquid to just under a simmer (it should barely move, with bubbles rising from the bottom but breaking before the surface). Cook until fish is opaque throughout and firm to the touch, about 4 minutes (or slightly longer for firmer fish). Use a slotted fish spatula to transfer the fish to a platter. Tent loosely with parchment-lined foil to keep the fish warm.

　　

Step 3

Strain broth Pass poaching liquid through a cheesecloth-lined sieve into a bowl, reserving lemon zest and thyme, and return to the pot. Bring it to a full boil, then immediately turn off the heat.

　　

Step 4

Serve Divide broth among wide, shallow bowls; gently set a fillet in each. Garnish with reserved zest and thyme, and drizzle with oil. Serve immediately.

　　

Equipment

Step 5

This fish is poached in a medium saucepan but a large straight-sided skillet can be used instead. You want the fillets to fit in a single layer in the pan, with a little space between.

　　

Ingredients

Step 6

Grouper, sea bass, striped bass, and salmon are worthy substitutes for (and slightly firmer than) the halibut shown here, but they may take slightly longer to cook. If you can’t find skinless fillets, remove the skins after poaching; they will come off more easily when the fish is still warm.

　　

Step 7

For a fish with Asian flavors, replace the lemon, thyme, and peppercorns in this recipe with sliced fresh ginger and a little soy sauce (keep the garlic), then garnish with cilantro sprigs.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.