Poached Vegetables Followed by Poached Fish

1. 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.

2. 2

   Bring to a boil.

3. 3

   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.

4. 4

   Remove, plunge into ice water (or at least cold running water).

5. 5

   When cool, drain and put in a plastic container or sealable bag.

6. 6

   Potatoes: Same treatment.

7. 7

   About 15 minutes, again depending on size.

8. 8

   Fennel, green beans: Ditto.

9. 9

   Five minutes or less for each.

10. 10

    Shrimp or fish: No different really, except if youre cooking white fish, undercook it a bit so it doesnt fall apart.

11. 11

    Shrimp just has to turn pink, really.

12. 12

    Cooking time for shrimp, scallops, squid: 2 minutes or so.

13. 13

    For fillets (nothing too thin, or they will fall apart): 5 minutes or so.

* Per serving · 4 servings · Values may vary.

No additional tips available.