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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Tell me more.  Do you use just plain water? How high should the water be? Cover the pot?[/quote]

I've done it all different ways and it works! The best part for me is that I don't have to cut the little frozen pouches open and thaw (You know, because thawing in the convenient vacuumed sealed pouches is supposed to encourage bacterial growth).

scant plain water in a pan, low simmer uncovered

broth or soup in a pot with fish completely submerged and med-low gentle simmer, covered with a lid

in a pan with soup/broth with fish barely covered, but liquid boiling more rapidly with no lid because I want to reduce liquid

It all works! [/quote]

You can poach it from frozen in the plastic pouch it comes in? Like the frozen salmon from Costco? I have always pan fried but it does splatter and smells.

[/quote]

No, I mean I still cut the pouch open and take the fish out. But now I don’t have to try to stick it in another bag to try to quick thaw it in water or put it covered in the fridge to thaw. Just remove frozen fish and plonk right into the cooking medium. [/quote]

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