Poached Whiting
4-6 Whole Whiting (cleaned, gutted, de-headed and de-scaled)
7 cups Water, or enough to cover the fish in your pan/pot
2 cubes Knorr Chicken Bouillon or the chicken bouillon of your choice
2 cloves cracked Garlic
Drizzle Extra Virgin Olive Oil (First Cold Pressed preferred) to taste
Lawry’s Salt to taste
Ground Black Pepper to taste
Optional:
Drizzle Lemon to taste
- Pour water into your pan or pot and over high heat, dissolve the chicken bouillon in the water.
- Once the water comes to a boil, add the garlic and fish.
- When the water comes back to a light boil, reduce the heat to medium/low to allow the fish to simmer. Loosely cover the pan with the lid slightly ajar.
- Keep the fish at a simmer to ensure that the fish does not fall apart and remove from the pan once the fish is opaque and has lost its translucency at about 5-7 minutes.
- Transfer your fish to a serving container and drizzle with 1 cup of bouillon fluid from the pan.
- Plate your fish and carefully filet and debone the fish (as in the video), drizzle with bouillon fluid, olive oil, Lawry’s salt and pepper to taste. A drizzle of fresh lemon juice is optional.
- Be careful of the occasional straggler bone while enjoying this delicious flavorful fish.
Enjoy!
