Simmering, Poaching, Stewing

Immersing fish in hot liquid is a simple, flexible method that offers the cook unmatched control over the heating. The liquid can be very hot for cooking thin pieces in a matter of seconds, moderately hot for thicker pieces, or start out cold for gently cooking a whole fish through; it can be flavored in many different ways; and it can be turned into a sauce. When a fish or shellfish is served in a generous quantity of its cooking liquid, however supplemented with other ingredients, the French fittingly call it a preparation à la nage, or “aswim.”