Olive Oil Poached Fish or Shellfish

Author Notes

A few years ago, before sous vide infiltrated restaurant kitchens, every other menu featured a "slow-cooked" fish or shellfish. Slow cooking may sound like a daunting technique, but it's really just what it advertises -- fish or shellfish cooked gently and patiently over low heat, usually in a warm bath of olive oil or butter.

Slow poaching is now the technique I use most often on weeknights when I'm busy and want a low maintenance but delicious main course, and for dinner parties, when I want to serve fish but don't want to worry about sauteeing at the last minute.
There's little risk of overcooking it, which is one of the reasons poaching fish or shellfish in olive oil is such a genius method. An oil bath creates a protective cocoon around the seafood so none of the edges dry out, and just enough of the oil clings to it to give the seafood a buttery feel. And because of the low temperature, the seafood isn't done one minute and overcooked the next -- day-dreamers and multi-taskers get a time buffer. Chances are you'll end up with fish or shrimp that tastes pure and clean, and pairing possibilities that are endless (think salsa verde, romesco, grits and risotto). —Amanda Hesser