Poached black bass and clams with spring vegetables and mint from A Good Food Day: Reboot Your Health with Food That Tastes Great by Marco Canora and Tammy Walker

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Notes about this recipe

  • msl521 on June 07, 2020

    As written, the recipe leads to more classical French (super soft) vegetables than modern crisp or tender-crisp textures.

  • Jmolaei on March 30, 2015

    Very good, but would not cook the veg so long. Could remove vegetables before steaming the clams, then remove clams and poach fish. Plate fish with a little broth, then return veg & clams to reheat.

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