Poached fish in tomato and vermouth sauce from French Cooking Academy: 100 Essential Recipes for the Home Cook (page 149) by Stephane Nguyen and Kate Blenkiron

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: French-style pilaf rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other white fish filets for fresh cod filets, or good-quality premade fish stock for quick seafood stock; you may use the quick seafood stock recipe on page 16.

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