For The Best Poached Fish, Skip The Water And Use Broth Instead

Poaching, an age-old culinary technique, is more than just simmering food in liquid. It's a versatile cooking method that can unlock endless combinations of flavors and textures. However, if you aren't considering the flavors imbued by your poaching liquid, you may be seriously limiting your dishes. Sure, water does the job, but broth brings life to the party. The journey of mastering poached fish begins with diving deep and really thinking about the flavors in that broth, making sure your fish is simmering in a bath that elevates every bite.

Broth is the ultimate vehicle to infuse your fish with layers of complex flavors. While water merely cooks, a well-crafted broth intertwines with the natural taste of the fish, enhancing its flavor profile and adding nuanced undertones. Think of broth as the supporting actor that sets the stage for the star — the fish. It allows for the absorption of aromatics, spices, and complex flavors, a flavorful canvas on which the fish can shine. When you choose broth over water, you're not just cooking, you're curating an experience.

The choices in broths are vast and picking the right one can be your secret weapon to a perfect poached fish dish. Chicken broth offers a gentle, savory foundation, great for subtle fish varieties. Beef broth, with its deeper, earthier tones, is ideal for meatier fish like halibut or tuna. Vegetable broths, often underrated, bring a medley of freshness and can be tailored with your favorite veggies and herbs, making them perfect for almost any fish. 

Aromatics to consider adding when making your own broth include lemon, carrots, celery, onions, rosemary, and other fresh herbs that pair well with fish. If you want to add a stronger flavor to your dish, try poaching with vegetable stock made in an Instant Pot. If you decide to buy your broth from a store, make sure to take a peak at the ingredients list so you'll know what flavors it will impart, and consider buying a low or no-sodium variety.

For those looking to venture off the beaten path, consider more unconventional poaching liquids. A seafood broth, drawn from the essence of shells and crustaceans, boosts the maritime flavors of your fish. How about infusing some umami flavors with a miso or dashi broth? They both offer flavor-packed punches that can elevate your poached fish to gourmet levels. Whatever your choice, remember that the broth sets the tone, paving the way for your fish to shine.

You don't have to limit yourself to just broth, there are so many other things you can poach a fish in. Consider using a homemade compound butter tailored specifically to your palate. Not only will it infuse distinct flavors into your fish, but butter-poaching will also yield a rich and luscious texture. On the other hand, poaching in white wine is a good way to introduce a balance of zest and acidity to your dish. White wine, with its crisp and fruity undertones, can highlight the subtle notes in seafood, pairing particularly well with delicate fish varieties. 

If you are after a traditional flavor, try poaching in a French court boullion, a broth made from simmering celery, carrot, onion, and white wine. If you are craving something more unique, coconut milk is an intriguing option to consider. The next time you're craving fish, remember that the power of poaching lies not just in the technique, but in the flavors it can impart. Experiment and let each fish you poach tell a new story.