Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?