How to Poach Seafood
How to Poach Seafood
How to Poach Seafood
Scallops, shrimp, shucked oysters, whole fish, fish fillets and steaks work best for poaching. Poached seafoods are prepared by carefully placing seafood in hot liquid, resulting in highly flavored food with no added fat. Choose your favorite - simply water, or combine the water with seasonings, herbs, fish stock or wine.
Use a broad and shallow pan that fits the amount of seafood you plan to cook in an even layer. Place enough water (or other liquid according to your taste) and seasonings in a broad, shallow pan, to completely cover the seafood.
Bring the liquid to a rolling boil, then reduce the heat so that you see some movement across the surface, but no bubbles actually break the surface. Be careful not to boil the water. Add the seafood. Do not cover.
Poach seafood until the center is cooked.