I’m a dad and a chef, which means I’m busy and, truthfully, a little absent-minded. So whether I’m cooking at home for my family or at work in my restaurant kitchen, I gravitate towards simple techniques that are forgiving and hard to screw up. Steeping fish is at the top of that list.
—and letting it sit until it’s ready to consume. That something might be squid, shrimp, or many of the finned fishes, like cod, salmon, or seabass. Timing-wise, squid cooks faster than shrimp, and cod takes a bit longer than both. When I cook squid or shrimp, I pour hot water over the seafood or add it to a pot of just-boiled liquid and leave the pot to rest off the stove until the ingredient is cooked , no additional heat needed.
Sous vide is the best way to make seafood IMO.
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