Poached Vegetables Followed by Poached Fish
Published August 21, 2012
- Total Time
- 1 hour or less
- Rating
- Comments
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Ingredients
Salt
1 pound carrots, peeled and cut into sticks
1 pound potatoes, peeled (or not) and chunked
1 bulb fennel, trimmed and sliced
1 pound green beans, topped and tailed
1 to 2 pounds shrimp or other fish, peeled and/or cleaned (or both) as necessary
Nutritional analysis per serving (6 to 8 servings)
21 grams carbs; 137 milligrams cholesterol; 166 calories; 1 gram fat; 5 grams fiber; 661 milligrams sodium; 20 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put a tablespoon or so of salt in a medium (say 6-quart) saucepan and add enough water to cover whatever you might cook. Bring to a boil.
- Step 2
Add the carrots, reduce the heat so the water bubbles gently (cover partly) and cook until just tender, about 5 to 10 minutes, depending on thickness. Remove, plunge into ice water (or at least cold running water). When cool, drain and put in a plastic container or sealable bag.
- Step 3
Potatoes: Same treatment. About 15 minutes, again depending on size. Fennel, green beans: Ditto. Five minutes or less for each.
- Step 4
Shrimp or fish: No different really, except if you’re cooking white fish, undercook it a bit so it doesn’t fall apart. Shrimp just has to turn pink, really. Cooking time for shrimp, scallops, squid: 2 minutes or so. For fillets (nothing too thin, or they will fall apart): 5 minutes or so.
It’s actually easier to cook these ingredients sequentially because they cook at different rates. These are just ideas for vegetables (but I would not go on a picnic without carrots because, when poached, they’re not only delicious but gorgeous). In general, cook more-common aromatics — onions, carrots, celery — before stronger-flavored vegetables, like fennel. And save the fish for last, because then you’re cooking fish in vegetable broth rather than the other way around.
Private Notes