Poached Fish in Herby Broth

Day 5: Gourmet Garden Blog Off

I didn’t eat a lot of fish growing up; an unhealthy little culinary quirk that I seem to have brought with me into adulthood. I can make a hundred dishes out of a beef fillet, chicken breast or pork steak, but when it comes to fish I’m a little lost. I’ve taught myself a few tricks along the way and one of the easiest (and most fool-proof) ways I’ve found to cook fish is to poach it.

I’ve poached in asian style broth, Spanish broth, french broth and today I’m sharing my herby broth. It’s so simple and really delish. You can make it for an easy mid-week dinner for the family or for a lovely elegant dish for friends.

I’ve used long-time fish friends dill, chives and lemon. Of course the dill and chives came from Gourmet Garden and again, using these herbiferous herbs made it easy peasy. I started with the broth, gently simmering everything together to release all that herby flavour. The bruised garlic clove imparts a little garlic but not too much so as to overpower the herbs.


I used cavelo nero (black cabbage) in this recipe, but you could use any leafy green: broccoli, bok choy, spinach, silverbeet, savoy cabbage…. And of course, if you have some pea dissenters in your family just swap them out for something less controversial. Honestly, this dish is so versatile that you can change it around to suit just about everyone.

My girls really loved it (although I do admit to the cavelo nero coming back untouched) and asked for it again – that’s gotta be good, right?

Poached Fish in Herby Broth

Serves 4


3 cups water
3 cups stock (fish, vegetable, chicken)
1 tbsp Gourmet Garden Chives
1 tbsp Gourmet Garden Dill
1 garlic clove, peeled and bruised
¼ lemon, sliced

800gms white fish (I used blue eye)
3 leeks, sliced down the middle and washed
2 cups cavelo nero*
1 cup peas

*You could also use cabbage, bok choy, spinach or any leafy green you have in the fridge!

Place stock ingredients in large frypan, flameproof casserole dish, saucepan or wok. Bring to the boil, reduce the heat and simmer for 10 minutes. Add leeks to stock and simmer for 5 minutes before adding fish. Simmer for 4 minutes before adding cavelo nero and peas. Cook a further minute. Divide vegetables among deep bowls, top with fish and ladle over broth.

Light, easy and oh so tasty. The chives, dill and lemon slices were gorgeous and set a lovely background for the fish and vegetables.

What’s on the menu for tomorrow? It’s lazy Sunday brekkie with Portobello Mushrooms on Herby Toast. Can’t wait!

Indulge without guilt
Eat without deprivation
Cook great food even when you are on your own
Embrace food moods
Eat what you want



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