Poaching means that you cook the fish in simmering, (just below boiling point) seasoned liquid. The poaching liquid can be a stock, seasoned water or wine mixture. You can poach most types of fish and shellfish, but take care with delicate textured fish, it might break up.

To poach fish

Poach fish fillets and fish steaks in either in just enough liquid to cover the fish (shallow poached) or in a lot of liquid (deep poached). Shallow poaching is a good choice if you want to use the cooking liquid to make a sauce. Follow these instructions for both deep and shallow poaching.

1. Bring the liquid up to simmering point (just below boiling point).

2. Add your fish fillets or fish steaks to the simmering liquid.

3. Remove the fish gently from the liquid with a fish slice or slotted spoon. Avoid using tongs. Tongs may cause the fish to fall apart when the cooking time is complete.

If you want to poach a whole fish, place the fish in cold liquid and then bring the liquid up to simmering point. Simmer until the fish is cooked. If you want to serve the fish cold, just bring the fish to boiling point in the liquid, then remove the pan from the heat and allow the fish to cool in the poaching liquid. When it is cold, it is ready to serve.

To poach shellfish

All shellfish, whether fresh, frozen or still in the shell, can be poached.

1. Bring the liquid to simmering point then add the shellfish.

2. Keep the liquid simmering until the shells open 1-2cm. The shellfish are then cooked.