Try it with: Lean fish like tilapia, cod, sole, haddock, snapper, or halibut, as well as fatty fish, like salmon or trout.
Poaching preserves the fish's moisture, while adding flavor by cooking it in a seasoned liquid. To create the poaching liquid, start with white wine or chicken stock and a little water in a pot. Then add herbs (dill, tarragon, parsley), vegetables (carrots, leeks, lemons), or seasonings (garlic cloves, whole peppercorns, saffron). You will want enough liquid to cover your fish.
Bring the liquid to a boil and simmer for 20 minutes to let it reduce a bit and develop the flavors. Then, place the fish gently in the liquid and cook until the fish flakes apart when prodded with a fork, about 6 to 10 minutes. Use a slotted spoon to remove the fish.