Poached recipes

Besides my Poached Cod with 6 minute egg recipe, this is my new warm weather favorite way to prepare fish. It is pretty enough to serve for ...

This one pot, Thai-influenced dish couldn’t be easier to assemble, and its beautiful presentation makes it look like you spent a lot longer on dinner than you actually did. The poaching liquid does double duty by gently cooking the fish and wilting the bok choy. If bok choy is unavailable, another sturdy green, like kale or Napa cabbage, can be substituted. Serve with steamed jasmine rice to soak up some of the fragrant coconut milk broth.

A "slow-cooked" or olive oil poached fish or shellfish recipe. Fish or shellfish cooks gently over low heat, in a warm bath of olive oil or butter.

We often try to have a little treat or dessert with our Sunday dinners. Recently I decided to make poached pears to end our meal. Initially, the kids were a little apprehensive about pears as dessert (especially since they were coming down from the sugar high of the holidays). They asked to try bites from...Read More »

Indulge in the aromatic essence of Bursa with this exquisite dessert that pairs the gentle sweetness of pears with the warm, spicy notes of clove and cinnamon. Perfectly poached to tender perfection, these pears are a celebration of Mediterranean flavors and a testament to simple yet sophisticated cuisine.

Shakshuka, meaning “all mixed up” in hebrew, is a traditional middle-eastern breakfast of eggs poached in a richly spiced tomato sauce. This one-dish wonder of a meal is quick to prepare and satisfying from the inside out. Perfect for breakfast, or breakfast for dinner! Shakshuka, meaning “all mixed up” in hebrew, is a traditional middle-eastern

Poaching boneless, skinless fish fillets in a brothy sauce is a foolproof (and undeniably delicious) method for cooking fish.

This exciting cod recipe from Mark Jordan provides a quick, easy and relatively cheap meal that packs a fantastic flavour.

This dessert, which manages to be both rich and wonderfully refreshing, requires very little effort. Make sure, though, that you use apricots that are at their very best. Other light dessert wines can be used instead of Sauternes.

Poaching boneless, skinless fish fillets in a brothy sauce is a foolproof (and undeniably delicious) method for cooking fish. Here, go for meaty, mild-flavored, firm-fleshed varieties like cod, haddock, pollack, halibut or flounder. This flavorful sauce, made from burst cherry (or other small) tomatoes, sizzled shallots and toasted garlic, definitely has a summery vibe; feel free to substitute a can of peeled tomatoes if the real deal isn’t in season.