BROTH-POACHED ATLANTIC POLLOCK WITH HERBY ROASTED WINTER VEGETABLES AND CRISPY SHALLOTS

Think of this recipe as a soup deconstructed. The elements are cooked separately and then assembled in the bowl for a dish that’s pretty enough to serve to company, but really very easy to make.

Poaching is arguably the quickest and easiest way to cook fish, so you might think it couldn't possibly be as delicious as a pan-sear or bake – but you would be wrong. Atlantic pollock poached in savory broth is melt-in-your-mouth, aromatic, and warming. It feels indulgent, with a bite of fried shallot and a large flake of fish, but it is light and satisfying on a cold January day.

We love using Herbes de Romance from Curio Spice Co. here in MA and Vegetable Mineral Broth from Lily's Ladle in RI.

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BROTH-POACHED ATLANTIC POLLOCK WITH HERBY ROASTED WINTER VEGETABLES AND CRISPY SHALLOTS

Ingredients

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