Hi all, I am wanting to try a recipe out of "The Top 100 Zone Foods" book for dinner tonight. The recipe that I am planning to try is Poached Haddock w/Hot Green Beans and Artichokes found on page 87. One ingredient that is part of the sauce is poaching liquid, but I have never heard of poaching liquid. I asked someone at the grocery store about it and even several friends, but no one that I asked is familiar with anything called poaching liquid. Can anyone out there help?

The poaching liquid is the bath that you poach the fish in. It can be any or all of the following: water, chicken broth, vegetable broth, white wine, sherry, lemon or lime juice...be creative. Have it about an inch deep in a skillet, bring to simmer and gently float the fillets into the liquid. Cover and let it cook. Then, you see, when you're mixing up the sauce, add some of this poaching liquid.

I don't know if I'd poach fish in an inch of lime juice--pretty tart! You may want to try adding it to water, a tablespoon or so would likely be plenty. You can be very creative with herbs and spices, too--the possibilities are endless! ronica

[quote:65aac5de7e="GAZoner"]Hi all, I am wanting to try a recipe out of "The Top 100 Zone Foods" book for dinner tonight. The recipe that I am planning to try is Poached Haddock w/Hot Green Beans and Artichokes found on page 87. One ingredient that is part of the sauce is poaching liquid, but I have never heard of poaching liquid. I asked someone at the grocery store about it and even several friends, but no one that I asked is familiar with anything called poaching liquid. Can anyone out there help?[/quote:65aac5de7e] Hi, I've made this recipe before. It's very good. :D The poaching liquid refers to the 2 cups milk you cooked the fish in. When it says to reduce the poaching liquid by half, it means to simmer it until it boils down to about 1 cup. Sue