Main Meals

Poached white fish in Asian broth

10 minutes
15 minutes

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  • 1 litre organic liquid chicken or vegetable stock
  • 3 star anise
  • 800 g hake fillet
  • 2 fennel bulbs, shaved

Place a saucepan over a medium heat and add the chicken or vegetable stock and star anise.

Slice the hake fillet into 4 portions and add to the stock, slowly bring to a simmer and gently poach for 5 minutes, or until opaque and tender but still firm.

During the last minute of poaching, shave the fennel bulbs using a vegetable peeler and add to the warm stock.

Serve immediately with a squeeze of lime juice.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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