Italian Recipes
FUMETTO DI PESCE

FUMETTO DI PESCE

Poaching Liquid for Fish

How to make the Poaching Liquid for Fish:

Saute the vegetables with butter and oil until they get tender. Add dry white wine, water, the bay leaves and salt. Cover and cook for about 45 mins. over medium heats. Add peppercorns 10 mins. before the end. When the liquid is ready, let cool, filter, and place the broth in a poacher. Add the selected fish, bring slowly to a boil; turn down the heat and cook, uncovered, until fish is cooked through.

Note:
A variation of this recipe is Poaching Liquid with Vinegar. The procedure and ingredients are the same as for the preparation above, except that wine is replaced with 2 cups of vinegar. Boil the vinegar and reduced it by half before adding it to the water. Cooked in this way, the flesh of the fish will keep its pinkish color. One 1/2 cup of lemon juice may be replaced with vinegar.

Recipe courtesy of the Italian Trade Commission

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM