Basic Poached Fish

The Canadians developed a general rule of thumb for cooking fish—whole or filleted—no matter what the method used. It is to measure the fish at the thickest part and allow 10 minutes per inch or a fraction of the time for a fraction of an inch. If time is of the essence, fish can be poached in plain water, but this recipe is for a court bouillon, a flavored poaching liquid.

The number of people served will depend on the variety of fish and the percentage of head and bone. Ask a good