TIRED HERBS
Level 1
Herb-Infused Broth
from William Eudy of Shaw’s Crab House, Chicago
William Eudy likes making herb-infused broths for steaming fish. When end of the season garden parsley, tarragon, dill or thyme lose their springiness, flopping over in their garden containers, William steeps the herbs - stems and all - in a sauté pan filled with enough water to cover the fish he plans to cook, plus lemon juice to taste, and a cup of dry white wine. He lets the broth gently bubble and boil, until his kitchen is pure aromatherapy.
Next, William pan steams the fish in this herbal bath until the center flakes apart easily with a fork.
Pan-steaming: Filling the bottom of the pan with the broth, bring to a boil. Put the lid on, switch off the heat and let the fish continue cooking (depending on the thickness, between 7-10 minutes). Pan-steaming chops your cooking time in half while preserving all the flavor, shape and texture of your fish, as well as many of its vitamin and minerals.
One Pot Meal: If all you have energy for is a one-dish, one pot meal, poach fish in lightly boiling herbal water, until it flakes (time depends on thickness). Remove the fish from the heat to avoid that over-cooked, rubbery fish texture that screams “overcooked.” Add freshly cut up baby potatoes and a swirl of heavy cream. When the potatoes are done, return the fish to the pot, just long enough to be sure it’s heated through again. Serve in bowls, topped with garlic croutons or a side of crusty French bread, and you’ve got a quick, simple meal that’s heavenly, rustic but elegant.
