Fish Fillets in spicy Tomato Broth. Squeeze lemon juice over the fish and chopped parsley. Heat olive oil in a large nonstick skillet over medium-high heat. I'm a seafood fanatic through and through, and halibut is always a special treat.
Spicy halibut tomato soup is a fish lovers dream come true!
Taste broth and season with salt if needed.
Place cod in broth and season cod with salt.
You can cook Fish Fillets in spicy Tomato Broth using 13 ingredients and 7 steps. Here is how you cook that.
Ingredients of Fish Fillets in spicy Tomato Broth
- You need 4 of 4-6 ounce white fish fillets such as sea bass or cod.
- It's 1 large of shallot finely chopped.
- Prepare 2 clove of garlic, minced.
- You need 6 medium of fresh ripe tomatos peeled, seeded and chopped.
- You need 1 tbsp of fresh lemon juice.
- Prepare 1 tbsp of fresh basil,chopped.
- You need 1/4 cup of dry white wine.
- You need 1/2 cup of chicken stock.
- It's 1/2 tsp of black pepper.
- Prepare 1/4 tsp of salt.
- You need 1/2 tsp of red pepper flakes.
- Prepare 1 tsp of hot pepper sauce such as franks hot sauce.
- You need 3 tbsp of olive oil.
In a medium pot, heat a drizzle of oil on medium. Add the curry paste and ½ the garlic. Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Fish recipes don't have to be boring.
Fish Fillets in spicy Tomato Broth instructions
- For Broth.
- In a saucepan, heat 2 tablespoons of the olive oil, add shallot,garlic, salt and pepper and red pepper flakes cook just until soft.
- Add tomato's and cook until they begin to give off their juice,add 1/2 of the basil add wine and lemon and reduce at medium heat until reduced by 1/2.
- Add chicken stock,reduce heat to a simmer while preparing fish.
- Heat 1 tablespoon olive oil in skillet large enough to hold fish in 1 layer, season fish with salt and pepper, sear fish for about 3 minutes on one side until golden, turn over, reduce heat pour tomato broth over fish, add remaining basil, and hot sauce cover and cook on very low about 7 minutes more depending on thickness of fish.
- Serve each fillet in a shallow soup bowl, dividing broth among bowls.
- Have crusty bread along the side for soaking up the sauce!.
Want to eat more salmon, cod, trout, bass, halibut, and other fish? Heat the oil in a large pot over medium heat. The tomato sauce with fresh Basil was a bit missing of something … so I added a pinch of Italian seasoning, a pinch of thyme, a pinch of dried rosemary, and dust of cayenne. There are many versions of pesce all'acqua pazza, or "fish in crazy water," but all involve poaching or simmering fish in a tomato broth or sauce. For our version, anchovies, black olives and capers bring bold, punchy flavor to mild-flavored fillets.
