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Submerge seafood in poaching liquid to cook - great for any seafood species
  1. Add water/court bouillon to large pan and simmer
  2. Turn off heat
  3. Add seafood to liquid, skin side down - seafood should be mostly covered by the poaching liquid
  4. Return heat to a simmer - liquid should simmer, not boil
  5. Cover pan tightly
  6. Cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish
  7. Turn off heat and let seafood rest 5 minutes
  8. Remove from heat just as soon as seafood is opaque throughout