Ever tried poaching haddock? It’s like giving your fish a relaxing bath in simmering milk, water, or broth. Because the liquid is gentler than dry heat, the fish cooks evenly and stays incredibly moist.
Bring your liquid to a bare simmer—just tiny bubbles, not a rolling boil—and slide in the fillet. It’ll be ready in 8 to 10 minutes, depending on thickness. Trust me, the result is so tender it practically melts on your tongue like seafood butter.
