Fish Poached in Tomato Broth
A vibrant, aromatic Mediterranean-style dish featuring tender white fish fillets gently simmered in a rich, garlic-infused tomato and herb broth.
Ingredients
- •4 firm white fish fillets (such as cod, halibut, or sea bass, about 6 oz each)
- •3 tablespoons extra virgin olive oil
- •1 medium yellow onion, finely diced
- •4 cloves garlic, minced
- •1 red bell pepper, sliced into thin strips
- •1 teaspoon smoked paprika
- •1/2 teaspoon ground cumin
- •1/4 teaspoon red pepper flakes (optional)
- •1 can (28 oz) whole peeled tomatoes, crushed by hand
- •1/2 cup dry white wine or vegetable broth
- •1/2 cup fresh cilantro or parsley, chopped
- •Salt and freshly ground black pepper to taste
- •Lemon wedges for serving
Instructions
- 1
Heat the extra virgin olive oil in a large skillet or wide saucepan over medium heat.
- 2
Add the diced onion and sauté for 5 minutes until translucent and soft.
- 3
Stir in the minced garlic and sliced red bell pepper, cooking for another 3 minutes until fragrant.
- 4
Sprinkle in the smoked paprika, ground cumin, and red pepper flakes, stirring constantly for 1 minute.
- 5
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom, and let it simmer for 2 minutes to reduce slightly.
- 6
Add the crushed whole peeled tomatoes along with their juices. Season with salt and black pepper.
- 7
Reduce the heat to low, cover the skillet, and let the tomato broth simmer gently for 15 minutes to allow the flavors to meld.
- 8
Nestle the fish fillets gently into the simmering tomato broth, spooning some of the sauce over the top.
- 9
Cover the skillet again and poach the fish gently for 8 to 10 minutes, or until the fish is opaque and flakes easily with a fork.
- 10
Remove from heat, garnish generously with fresh chopped cilantro or parsley, and serve hot with lemon wedges on the side.
💡 Chef tips
- Use firm-fleshed fish like cod, halibut, or tilapia so the fillets hold their shape well while poaching in the broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and gently reheated on the stovetop over low heat.
✅ How it should turn out
The finished dish features flaky, tender fish bathed in a thick, fragrant tomato and bell pepper sauce that balances savory garlic with bright citrus and herb notes.