Poached Fish with Russian Sauce Recipe

Name: Poached Fish with Russian Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1/2 pound fresh button mushrooms, cleaned and sliced; 1 small onion, chopped; 1 pound tomatoes, cored and chopped (canned are fine), with their juices; 1/4 cup good-quality black olives, pitted; 1/2 cup diced sour pickles (cornichons are good; do not use sweet pickles); 1 tablespoon drained capers; 1 cup fish stock, preferably homemade (page 161), or water; Salt and black pepper to taste; 1 1/2 to 2 pounds fillets of carp, sturgeon, sea bass, red snapper, or other firm fish, skin removed; 2 tablespoons cornstarch; 1/4 cup chopped fresh parsley leaves for garnish

Servings: persons

2 tablespoons extra virgin olive oil
1/2 pound fresh button mushrooms, cleaned and sliced
1 small onion, chopped
1 pound tomatoes, cored and chopped (canned are fine), with their juices
1/4 cup good-quality black olives, pitted
1/2 cup diced sour pickles (cornichons are good; do not use sweet pickles)
1 tablespoon drained capers
1 cup fish stock, preferably homemade (page 161), or water
Salt and black pepper to taste
1 1/2 to 2 pounds fillets of carp, sturgeon, sea bass, red snapper, or other firm fish, skin removed
2 tablespoons cornstarch
1/4 cup chopped fresh parsley leaves for garnish

1
Put the oil in a deep skillet and turn the heat to medium-high.
2
A minute later, add the mushrooms and onion and cook, stirring occasionally, until softened, about 5 minutes.
3
Add the tomatoes and cook until they break down and release their juices, about 10 minutes.
4
Stir in the olives, pickles, capers, stock, and salt and pepper and bring to a steady simmer.
5
Sprinkle the fish with salt and pepper, then gently slide the fillets into the stock and cook just until a thin-bladed knife passes through with little resistance, less than 10 minutes.
6
Transfer the fish to a warmed serving dish.
7
Bring the sauce to a boil and reduce slightly.
8
If you want a thickened sauce, as is traditional, mix the cornstarch with 2 tablespoons cold water and stir into the sauce.
9
Lower the heat, then simmer until the sauce thickens; taste and adjust the seasoning.
10
Spoon the sauce over the fish, garnish with parsley, and serve.

143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1/2 pound fresh button mushrooms, cleaned and sliced, 1 small onion, chopped, 1 pound tomatoes, cored and chopped (canned are fine), with their juices, and more.

Yes, Poached Fish with Russian Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poached Fish with Russian Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions