Olive oil poached fish or shellfish

Fish second courses
olive oil poached fish or shellfish

A few years ago, before sous vide infiltrated restaurant kitchens, every other menu featured a "slow-cooked" fish or shellfish. Slow cooking may sound like a daunting technique, but it's really just what it advertises -- fish or shellfish cooked gently and patiently over low heat, usually in a warm bath of olive oil or butter. <br /> <br />Slow poaching is now the technique I use most often on weeknights when I'm busy and want a low maintenance but delicious main course, and for dinner parties, when I want to serve fish but don't want to worry about sauteeing at the last minute. <br />There's little risk of overcooking it, which is one of the reasons poaching fish or shellfish in olive oil is such a genius method. An oil bath creates a protective cocoon around the seafood so none of the edges dry out, and just enough of the oil clings to it to give the seafood a buttery feel. And because of the low temperature, the seafood isn't done one minute and overcooked the next -- day-dreamers and multi-taskers get a time buffer. Chances are you'll end up with fish or shrimp that tastes pure and clean, and pairing possibilities that are endless (think salsa verde, romesco, grits and risotto).

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