Flounder Poached in Broth

  1. Put the stock in a large skillet that can be covered and turn the heat to high.
  2. Let it boil and reduce by about half while you prepare the leeks.
  3. Trim the leeks of the root and green end; cut the white part in half the long way and rinse thoroughly.
  4. Chop each half into 1/8- to 1/4-inch-thick semicircles, adding them to the boiling broth as you cut them.
  5. When all the leeks are added, cook for another minute.
  6. Add salt and pepper to taste and stir, then add the fish.
  7. Cover and turn off the heat or keep the heat at an absolute minimum.
  8. Uncover and check the fish after 3 minutes; it is done when a thin-bladed knife encounters no resistance.
  9. Continue to check every minute until the fish is done.
  10. Serve the fish with the leeks and some broth spooned over it; top all with a sprinkling of coarse salt.
  11. Use any aromatic vegetable you like in place of the leeks, alone or in combination: shallots, onions, scallions, garlic, celery, or carrots (cut carrots into very small pieces or shred them on a grater or in a food processor so theyll cook quickly).
  12. Add fresh herbs, especially parsley, chervil, or dill, alone or in combination.
  13. Add spices, alone or in combination.
  14. For example, for a North Africanstyle dish, use a few coriander seeds, a small piece of cinnamon, and a little cumin.
  15. Or add a couple of teaspoons of curry powder to the broth.
  16. You can also use this technique for thicker fillets, like red snapper, sea bass, or cod.
  17. After you cover the skillet, keep the heat on low and, after about 6 minutes, check the fish every minute.
  18. When a thin-bladed knife encounters no resistance, the fish is done; when it begins to flake, its overdonebut only slightly, and it will still be juicy.

chicken stock, leeks, salt, flounder

Taken from www.epicurious.com/recipes/food/views/flounder-poached-in-broth-386625 (may not work)

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