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Food & Drink Blog

Monday Meal: Poached Fish Fillets

by Ted Scheffler
- Posted // 2013-02-25 -

One of the simplest and quickest fish preparations I've ever tried is based on a recipe I heard New York Times columnist Mark Bittman discuss on NPR's The Splendid Table. Bittman writes "The Minimalist" column for the Times and this recipe sure fits the bill -- it couldn't be any easier.

Ingredients:

1 1/2 lbs. thin fish fillets, such as flounder

2 cups chicken broth (or a 14 1/2 oz. can)

1 leek

kosher salt and freshly ground black pepper, to taste

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Method:

Clean the leek and slice the white and light-green part into thin semi-circles.

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Put the broth and leeks into a large skillet and heat on high. Boil for a couple of minutes.

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Add salt and pepper to taste to the broth, and then place the fish fillets into the pan.

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Cover the pan and turn the heat off.

After 3 minutes, check the fish. When a thin knife encounters no resistance, the fish is cooked.

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Serve immediately with broth and leeks spooned over the top and sprinkled with a little additional salt and pepper.

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The fish is pictured here with curried rice pilaf.

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Photos by Ted Scheffler

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