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Stock-pot fish : Stage 11
Put fish into the vegetables broth, over a low heat.
Cook gently, without boiling, just barely simmering, until it becomes opaque (about 40 minutes).
A better method: cook until internal temperature reaches 70°C or 158°F (an electronic thermometer is useful). Once at this temperature, the fish is cooked, and longer or hotter cooking serves no purpose.
Cook gently, without boiling, just barely simmering, until it becomes opaque (about 40 minutes).
A better method: cook until internal temperature reaches 70°C or 158°F (an electronic thermometer is useful). Once at this temperature, the fish is cooked, and longer or hotter cooking serves no purpose.