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Poaching is a low-hassle way to cook fish. Here we’ve taken a standard poaching base and added shallots, carrots, and potatoes. While some testers liked the fish and vegetables served alone, others preferred having a few ladlefuls of broth, making for a dish that’s somewhere between poached fish and a simple fish soup. No matter how you serve it, it’ll be quick, easy, and tasty.
This recipe was featured as part of our Post-Holiday Recovery Menu.
Beverage pairing: Christian Moreau Chablis, France. The flavors in this dish are clean, simple, and natural, so the wine should echo these characteristics without getting in the way. Chablis has great acidity and nice pure fruit and mineral flavors to beautifully enhance this comforting dish.
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