POACHED VEGETABLES FOLLOWED BY POACHED FISH

Poached Vegetables Followed by Poached Fish image

Provided by Mark Bittman

Time 1h

Yield 6 to 8 servings.

Number Of Ingredients 6

Ingredients

Salt
1 pound carrots, peeled and cut into sticks
1 pound potatoes, peeled (or not) and chunked
1 bulb fennel, trimmed and sliced
1 pound green beans, topped and tailed
1 to 2 pounds shrimp or other fish, peeled and/or cleaned (or both) as necessary

Steps:

Put a tablespoon or so of salt in a medium (say 6-quart) saucepan and add enough water to cover whatever you might cook. Bring to a boil.
Add the carrots, reduce the heat so the water bubbles gently (cover partly) and cook until just tender, about 5 to 10 minutes, depending on thickness. Remove, plunge into ice water (or at least cold running water). When cool, drain and put in a plastic container or sealable bag.
Potatoes: Same treatment. About 15 minutes, again depending on size. Fennel, green beans: Ditto. Five minutes or less for each.
Shrimp or fish: No different really, except if you're cooking white fish, undercook it a bit so it doesn't fall apart. Shrimp just has to turn pink, really. Cooking time for shrimp, scallops, squid: 2 minutes or so. For fillets (nothing too thin, or they will fall apart): 5 minutes or so.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 1 gram, Fiber 5 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 661 milligrams, Sugar 6 grams, TransFat 0 grams