Poached Fish Noodle Soup
An Improvised Classic
This is my favorite way to cook fish, and I’m not even sure what to call it: fish noodle soup? poached fish with noodles and vegetables? Over the years, the dish evolved from a simple poaching method to something heartier, built up with aromatics and a clear, flavorful broth. At its core, it's about balance: the lightness of the broth is a backdrop to the pure flavor of the fish, creating a dish that's both satisfying and refreshing. Think Japanese cuisine. Today I made a heartier version starting with one chopped strip of bacon and a flavorful piece of steelhead trout.
The beauty of this recipe lies in its flexibility. Use whatever fish appeals to you at the market—salmon, sablefish, sea bass, or steelhead trout all work beautifully. The broth is key, starting with chicken stock and layering in flavors from bacon, vegetables, and even leftover noodles. Those cheap ramen noodles? Perfect. Leftover spaghetti? Toss it in. Today, when the bacon was almost crisp, I added shredded cabbage, letting it soften in the rendered fat before building up the broth.
This dish is light yet comforting, great for a snowy winter lunch or a warm spring evening. It’s quick, easy, and endlessly adaptable.
Ingredients (Adjust Freely to What You Have)
Fish: Any kind (salmon, sablefish, sea bass, steelhead trout), about 6-8 oz per serving
Chicken broth: 1 cup per serving (homemade or store-bought)
Bacon: One slice, chopped
Vegetables: Whatever’s in the fridge—shredded cabbage, mushrooms, scallions, bok choy, etc.
Leftover noodles: Spaghetti, ramen, or any pasta you have on hand
Seasoning: Just salt and pepper—clean and simple
Method (Easy and Improvised)
Cook the Bacon:
In a deep pan or pot, cook the chopped bacon over medium heat until almost crispy.
If using cabbage or other hardy vegetables, add them to the pan, stirring to coat in the bacon fat. Let them soften for a couple of minutes. (If using spinach, you could wait til later to add it.)
Build the Broth:
Pour in the chicken broth and bring it to a gentle simmer.
Season with salt and pepper, keeping the flavors clean and straightforward.
Poach the Fish:
Lower the heat so the broth is just barely simmering.
Gently add the fish fillet, letting it poach for about 6-10 minutes, depending on thickness. The fish should be tender and flaky but still moist.
Add the Noodles:
If using leftover noodles, toss them in just before serving so they warm through without overcooking.
Serve:
Carefully place the fish temporarily on a clean warm plate.
Ladle the broth, bacon, vegetables, and noodles into a wide bowl. Then add the fish back on top.
Adjust seasoning with a final touch of salt and pepper if needed. Today I used crushed pink peppercorns.
Give it a try, and make it your own!