FISH POACHING & STEWING

Fish poaching or stewing isn’t something that we generally do a lot of in the UK but there are some great idea’s from other cuisines using single or multiple fish types in the one dish.

Many types of fish can be used for these methods but it is best to use solid fish which don’t easily break apart after cooking.

Sea Bass is a good fish for this it’s solid structue and strong skin make it ideal. Always slash the skin before the first cooking of the fillets.

Monkfish tails are ideal for stewing and braising. This fsh has a strong flavour similair to scampi and is idealy suited for stewing or braising if cut chunky across the tail cartilage.

Our Pie Mix is an ideal base for a fish stew. A variety of fish pieces can be easily combined with prawns or other seafood to make an individual stew.

Cod is large flaked white fish that can be used for stew or braising. It will cook fairly quickly so ideal for a quick meal.

Many other fish can be used for stewing and braising. Avoid delicate fish like sole, plaice which will break apart after cooking too easily. Use white wine, clam juice or fish stock for the liquid in fish stews and braising.