Some foods, such as fish, small pieces of meat, high moisture vegetables, and fruits, are cooked, or stewed, in their own liquids.  Place the food in a sauce pan with a small amount of fat and a very small amount or no liquid, and simmer covered, on the stove over a low heat, 250° to 275° F (120° to 140° C).  when the food is cooked, remove the food and reduce the liquid.