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Set a mound of white or brown rice into the broth with the fish.
This is SOO good. I had never poached fish before, and was worried how it would taste. I followed the recipe exactly as written and this is amazing. I add a scoop of cooked rice to the bowl before putting the fish in and serve it with roasted asparagus.
Very good. Using Sriracha instead of Tabasco, I added more to make it pleasantly spicy.
When looking for a simple and inexpensive cooking solution for interesting meals, I always use College Inn Broths and stocks. This message is being posted on behalf of Del Monte and we hope that it is of interest for you.
Excellent recipe, one of my family's favorite. I make it with sea bass, and roast fish separately in the oven instead of poaching it. Then pour broth over it and serve.
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
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