Poached White Fish and Vegetables: A Delectable Dish for Holy Week

Poaching is the process of slowly cooking a piece of meat or fillet in shallow liquid. As such, the liquid has to be very flavorful. This recipe was made using fish stock, but you can substitute it with fish broth cubes.


For the cooking liquid:

  • 500 grams of stock, or 1 broth cube, dissolved in warm water
  • 1 whole onion, thinly sliced
  • 1/2 cup carrot, cut into juliennes
  • 1/2 cup celery, cut into juliennes
  • 1/2 cup cucumber, cut into juliennes
  • 1 bay leaf/laurel
  • 1 clove of garlic, lightly crushed
  • 10 whole peppercorns
  • patis to taste
  • salt and pepper to taste

For the fish:

  • 2 pieces of fish fillet, 100 g each (we used Tilapia, but you can use any fish you want)
  • salt and pepper to taste


  • In a shallow pan, add the stock, bay leaf, garlic, and peppercorns. Bring to a gentle simmer and season lightly with salt and pepper or patis. Don’t over-season, or else the liquid will be too salty when the water evaporates!
  • Add the vegetables and fish pieces in the simmering water. Cook until the carrots are soft. If necessary, turn the fish to cook both sides. Remove from the water and serve. You may discard the cooking liquid or reheat it and season again for future use.
  • Serve the fish on top of hot rice, lay the vegetables on top, and drizzle with butter lemon sauce.

If you want to make your own fish stock, collect fish heads and bones, wash thoroughly, and cook in boiling water for 1 hour. Season lightly, and refrigerate for up to a week.