Poached Cusk Recipes

Steps:

• Heat water in a shallow saucepan.
• Add S& P.
• Add cusk pieces.
• Poach until fork tender and cooked through about 3-5 minutes.
• Serve with drawn butter.

Steps:

• Heat the oil until hot, but not smoking, in one or two skillets with lids. Add the scallions and garlic, and saute them for 1 minute. Then add the peppers and zucchini and saute for 1 minute.
• Add the salt, pepper and tomato to the skillets, and mix well. Add the pieces of fish into the mixture, completely embedding them in the vegetables. Cover, reduce the heat to low, and cook the fish for about 10 minutes (more or less, depending on the thickness of the fillets). The cusk should be just cooked through; overcooking tends to dry it out.
• Serve immediately with the rice and cumin.

Steps:

• Season chicken breasts with salt and arrange in a deep, large skillet. Cover chicken with vegetables. Add bay leaf, thyme sprigs, and chicken stock to the pan. Place over high heat and bring to a boil, covered. Reduce heat to simmer and cook for 15 minutes. Remove bay and thyme sprigs. Remove the chicken breasts and cut into slices. Return chicken slices to the pan and adjust seasoning, to your taste. Put the couscous into a heatproof serving bowl. Ladle 1 1/2 cups of the hot cooking liquid over the couscous, cover and let stand for 5 minutes. Remove the lid, season the couscous with salt, and fluff with a fork. Put a scoop of couscous into a serving bowl, top with chicken chunks and vegetables. Cover meat and vegetables with some broth. Garnish each serving with chives and parsley.
• Refrigerate or freeze the whole breast pieces for Portuguese Chicken.