Fish Fillets In Spicy Tomato Broth Recipe by fenway
Fish Fillets in Spicy Tomato Broth Cooking Instructions 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! 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. 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. 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. 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). 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. 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! 6 Have crusty bread along the side for soaking up the sauce! Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Smothered smoked sausage and potatoes Longhorn Steakhouse Prairie Dust Mae's Special Spice Mixx PASTA FAZOOL Red Wine Reduction Sauce Smothered smoked sausage and potatoes Longhorn Steakhouse Prairie Dust Mae's Special Spice Mixx PASTA FAZOOL Red Wine Reduction Sauce Banana cake Brandied Mushroom Sauce Apple tart (easy easy but perfect) How to make ricotta cheese at home Red-Eye Marinade Red-Eye Marinade Cabbage salad Red Wine Reduction Sauce Graham Cracker Pie Crust Longhorn Steakhouse Prairie Dust Banana cake Brandied Mushroom Sauce Apple tart (easy easy but perfect) How to make ricotta cheese at home Red-Eye Marinade Red-Eye Marinade Cabbage salad Red Wine Reduction Sauce Graham Cracker Pie Crust Longhorn Steakhouse Prairie Dust