Fish in Tomato-Basil Broth
Updated Oct. 11, 2023
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra-virgin olive oil, plus more for serving
- 2pounds ripe red tomatoes, chopped into large pieces
- 2garlic cloves
- Salt and black pepper
- Pinch of red-pepper flakes
- 1cup dry white wine
- 1bunch basil leaves
- 4(6-ounce) fillets of white-fleshed fish, such as cod, striped bass or halibut
- A few chives, chopped, for garnish (optional)
- Cooked sliced zucchini, for garnish (optional)
Nutritional analysis per serving (4 servings)
293 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 33 grams protein; 1112 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Warm olive oil over medium-high heat in a Dutch oven or similar heavy-bottomed pot or deep skillet. Add tomatoes, garlic, salt and pepper to taste, and red-pepper flakes. Stir and let simmer for 2 minutes, then add wine, 2 cups of water and about 12 large basil leaves. (Reserve some for garnish.) Simmer for about 10 minutes, then purée the mixture. Taste and adjust seasoning. Broth should be well seasoned and not too thick. Thin with a bit of water if necessary. You will have about 6 cups of broth.
- Step 2
Pour some tomato broth back into the pot so the fish is slightly submerged once added. (There may be extra broth to save for another purpose.) Turn heat to medium and bring broth to a gentle simmer. Lay fish fillets in the pot in one layer. Cover and cook for about 3 minutes. Carefully turn over fillets, cover pot and turn off heat. Leave the fish to steam until it flakes easily when probed, about 5 minutes more. Taste and adjust seasoning.
- Step 3
To serve, place fillets in soup plates and ladle about ½ cup broth around each. Garnish with basil leaves to taste and chives and warm zucchini, if using. Drizzle with a bit of extra-virgin olive oil.
Private Notes
Comments
Do you have to blanch and peel the tomatoes to remove the skin before chopping? I can’t imagine putting skin on tomatoes into the blender.
Good stuff. Really captures the essence of the tomatoes. I used monkfish/lotte. I had to strain the broth after it was liquified to remove skins and seeds(I don't have a food mill ). Will make again. Might add some saffron next time. Needs crusty bread.
There is no need to turn the fish if the pot is covered with the broth at a light simmer.
Made this tonight and it was very good. Trying to think of a way to impart more flavor to the fish. I used cod. Open to suggestions.
This was a hit with the family. We all agreed it tasted like cioppino and I’ve been looking for a simple cioppino recipe with just fish.
Soup could be served at room temperature, making the entire meal make ahead.
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