How to Braise Fish

Braising involves cooking food slowly at low temperatures in a closed dish containing a very small amount of liquid. It is a particularly good cooking method for fish with firm flesh.

Place the fish in a dish or fish kettle containing a layer of vegetables and herbs (if the fish is large, slice it open to ensure that the heat penetrates it thoroughly).
Add only enough liquid (concentrated stock, white wine, or court bouillon) to cover the fish halfway.
Cover the dish and cook the fish over low heat on top of the stove or in a relatively cool oven. Cooking times vary by the type of fish.
Serve the fish as is or with a sauce made by thickening the cooking liquid by removing the fish, straining the liquid, and reducing it slightly over low heat. Alternatively, you can make the cooking liquid into a sauce by adding a mixture of butter and flour (1 tablespoon of each), 1–2 egg yolks, or even a little cream.