Fish Poached in Tomato Broth
Tender white fish fillets gently simmered in a vibrant, aromatic garlic and tomato broth.
Ingredients
- •4 white fish fillets such as cod, halibut, or sea bass (about 6 oz each)
- •2 tablespoons extra-virgin olive oil
- •1 medium yellow onion, finely diced
- •3 cloves garlic, minced
- •1/2 teaspoon red pepper flakes
- •1 can whole peeled tomatoes (28 oz), crushed by hand with their juices
- •1 cup low-sodium chicken or fish broth
- •1/2 cup dry white wine
- •1/4 cup fresh basil leaves, torn, plus more for garnish
- •Salt and freshly ground black pepper to taste
- •Lemon wedges for serving
Instructions
- 1
Heat the olive oil in a large skillet or wide saucepan over medium heat.
- 2
Add the diced onion and cook for 5 minutes until soft and translucent.
- 3
Stir in the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.
- 4
Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it simmer until reduced by half.
- 5
Add the crushed tomatoes and broth, bringing the mixture to a gentle boil.
- 6
Reduce the heat to low, cover, and let the broth simmer for 15 minutes to allow the flavors to meld.
- 7
Season the fish fillets generously with salt and pepper on both sides.
- 8
Nestle the fish fillets into the simmering tomato broth, spooning some of the sauce over the top.
- 9
Cover the skillet 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, scatter the torn basil leaves over the top, and serve warm with lemon wedges.
💡 Chef tips
- You can substitute frozen fish fillets, but make sure they are completely thawed and patted dry before poaching.
- Store leftover fish and broth in an airtight container in the refrigerator for up to 2 days, though it is best enjoyed fresh.
✅ How it should turn out
The finished dish features flaky, tender fish bathed in a rich, savory tomato broth infused with garlic and fresh basil.