Fish Fillets in Spicy Tomato Broth

Name: Fish Fillets in Spicy Tomato Broth
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 4-6 ounce white fish fillets such as sea bass, swordfish or cod; 1 large shallot finely chopped; 1 jalapeño seeded and finely chopped; 1 red chili pepper seeded and finely chopped; 2 clove garlic, minced; 6 medium fresh ripe tomatos peeled, seeded and chopped (as an alternative you can use cherry tomatoes and cut them in half); 1 Tbsp fresh lemon juice; 1 Tbsp fresh basil,chopped; 1 cup dry white wine; 1/2 cup chicken stock; 1/2 tsp black pepper; 1/4 tsp salt; 2 Tbsp olive oil; 1 Tbsp butter

fenway @Fenway

ThIs is a great light summer dish, I used sea bass in this photo. The broth is to die for.

fenway @Fenway

ThIs is a great light summer dish, I used sea bass in this photo. The broth is to die for.

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Ingredients

45 mins

4 servings

44-6 ounce white fish fillets such as sea bass, swordfish or cod
1large shallot finely chopped
1jalapeño seeded and finely chopped
1red chili pepper seeded and finely chopped
2 clovegarlic, minced
6medium fresh ripe tomatos peeled, seeded and chopped (as an alternative you can use cherry tomatoes and cut them in half)
1 Tbspfresh lemon juice
1 Tbspfresh basil,chopped
1 cupdry white wine
1/2 cupchicken stock
1/2 tspblack pepper
1/4 tspsalt
2 Tbspolive oil
1 Tbspbutter

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Steps

45 mins

1

Make broth: To a saucepan, heat 1 Tbsp olive oil and 1 Tbsp butter. Add shallot, peppers, salt and black pepper and cook until soft. Add garlic and cook 1 minute.
2

Add tomatoes and cook until they begin to give off their juice. Add 1/2 of the basil, wine and lemon and reduce by 1/2 at medium heat.
3

Add chicken stock,reduce heat to a simmer while preparing fish. Taste and adjust seasoning. If too tart from the lemon add a little sugar.
4

Cook fish: Heat 1 Tbsp olive oil in skillet large enough to hold fish in 1 layer. Season fish and sear fish for about 3 minutes on one side until golden. Turn over fish, reduce heat, pour tomato broth over fish, add remaining basil, and cover and cook on very low, about 7 minutes (more depending on thickness of fish).
5

Serve each fillet in a shallow soup bowl, dividing broth among bowls.
6

Have crusty bread along the side for soaking up the sauce! Enjoy!

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Cooksnaps

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fenway @Fenway

on July 22, 2013 18:08

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.