Wulf’s Kitchen: 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.
For the Vegetables
- 6 carrots, peeled and cut into 2-inch matchsticks
- 1 large red onion, roughly segmented
- 2 tablespoons Herbes de Romance (from Curio Spice), or a mix of dried rosemary, lemon verbena and oregano, Wulf’s Garlic and Herb spice blend would work well here too
- Olive oil, to coat
For the Crispy Shallots
- 1 shallot, peeled and sliced in slim rings
- Vegetable oil, for frying
For the Fish
- 1 pound skinless pollock, cut into 4 portions
- 32 ounces vegetable broth (we love Lily’s Ladle Vegetable Mineral Broth)
Begin by preheating the oven to 425 degrees F.
Slice the carrots into manageable matchsticks; think about how you would like to eat them in the broth. Roughly segment the red onion. Feel free to add any other root vegetable, allium, or aromatic you may like in a brothy dish.
Toss all chopped vegetables in olive oil and a healthy dusting of herbs. Roast for 20-25 minutes or until golden brown and tender.
Once shallots are sliced, heat up a pan over medium-high heat. (Bring your broth to a boil while shallots fry.) A cast iron skillet works well here.
Pour a few glugs, or about a quarter cup of oil into your hot pan. Once shimmering, add in the sliced shallots and stir to separate. Let them be for a minute or so before stirring to promote browning on the pan side. Cook, stirring occasionally, until golden brown on all sides.
Remove shallots from pan and place on a paper towel-lined plate to cool and crisp up while you cook your fish. Try not to eat them all while you finish cooking.
In a pot with a fitted lid, bring the vegetable broth to a boil while the shallots are frying. Salt to taste.
Once the broth has come to a low boil, place the 4 pollock portions in the broth. They should be nearly or fully submerged, depending on the size of your pan.
Place the lid on and turn the heat to the lowest setting. Poach for about five minutes. The fish will have turned opaque.
Gently flip the fish if it was not fully submerged, shut off the heat, replace the lid, and let it finish cooking while you plate the vegetables.
Place the roasted vegetables in each of the four bowls. Top the vegetables with the fish fillets and ladle broth into the bowl.
This is not intended to be soup, but rather a brothy dish, so the fish will sit above the broth. But this is your meal, so play with the amounts and cater to your preference.
Finish with crispy shallots and parsley. The shallots are key for flavor and crunch, so don’t be shy here.