Haddock Poached in Ginger

CHICOPEE, Mass. (Mass Appeal)  Get your year started off right with a healthy dish.  Joining us now is Personal Chef Bill Collins from ChefBill.com showed us how to make ‘Haddock Poached in Ginger’.

Haddock Poached in Ginger

  • 2 tablespoons canola oil
  • 1 garlic clove, peeled and minced
  • 2 1/2 tablespoons ginger, peeled and minced
  • 3/4 cup fish stock (bottled clam juice is fine too)
  • 1/4 cup soy sauce
  • 1/4 cup white wine
  • 1 1/2 pounds fresh haddock
  1. In a large skillet, over a medium heat, add the oil. Add the garlic and ginger.  After 20 seconds, add the stock, soy sauce, and wine. Bring to a boil, and simmer, covered, for  5 minutes.  Season to taste with salt and pepper. If the mixture is too salty, add more stock.
  2. Place the filets in the liquid, and poach, covered, until the filets are cooked through, approximately 7-10 minutes.
  3. Serve with rice.
  4. Makes 4 servings


  • Catfish, cod, tilapia, and other mild white fish work well too.
  • As a general rule, cook the fish for approximately 10 minutes for every inch of the fish’s thickness

Pickeled Vegetables

  • ½ cup cider vinegar
  • ½ cup water
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 large carrots, peeled and cut into ¼” matchstick
  • 2 red peppers, cut into ¼” slices
  • 1 onion, peeled, cut in half, and cut into ¼” slices
  • small pinch of red pepper flakes
  1. In a small non-reactive saucepan, combine the vinegar, water, sugar, salt, and red pepper flakes. Bring to a boil. Once the sugar has dissolved, simmer for 2 minutes
  2. Add the carrots, pepper, and onion to the vinegar mixture, and simmer for 1 minute.
  3. Cool the mixture to room temperature, in the saucepan.
  4. Refrigerate for up to two weeks
  5. Serve at room temperature, or chilled.

Makes aproximately 3 cups


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