A la nage

À la nage is a French culinary term meaning “in the swim.” It describes food—most commonly seafood—gently cooked and served in a light, aromatic cooking broth called a nage. The broth is part of the presentation, not simply a poaching liquid to be discarded.

What is a nage?

A nage is usually a clear or lightly enriched broth flavoured with vegetables, herbs and wine. A classic version may include finely cut carrot, leek, celery or shallot, white wine, fish stock or water, and fresh herbs. The liquid should complement the main ingredient without overwhelming its delicate flavour.

How to prepare seafood à la nage

1. Prepare a light aromatic broth and simmer it gently until the flavours are balanced.
2. Add seafood according to its size and cooking time. Avoid a hard boil, which can toughen delicate shellfish and fish.
3. Cook until the seafood reaches the appropriate safe doneness for the product and service.
4. Serve the seafood in a warm bowl with the strained or finely garnished nage, as intended by the recipe.

Examples

Scallops, mussels, prawns, lobster and delicate white fish can be prepared à la nage. A seafood nage might include white wine, leek, carrot, shallot, parsley and a small amount of fish stock.

Chef’s tip: Keep the broth light and season it carefully. The liquid should taste complete on its own but remain delicate enough to let the seafood lead.

Key distinction: Poaching describes the cooking method; à la nage describes both the gentle cooking in an aromatic broth and the service of the food with that broth.