Description
This classic Italian poached fish in spicy tomato broth simmers in white wine, garlic, and fennel for a foolproof one-pan fish ready in an hour.
Ingredients
Units
Scale
For the broth and fish:
- 3 tablespoons extra virgin olive oil, plus more for serving
- 2 pounds fresh tomatoes, cored and chopped
- 5 cloves garlic, chopped or sliced
- 2 shallots, chopped (generous 1/2 cup)
- 3/4 teaspoon ground fennel
- 1/2 teaspoon crushed red pepper, more for serving
- 1 1/2 teaspoons coarse kosher salt, more as needed
- 1 cup white wine
- 1 1/2 cups water
- 4 (6-ounce) fillets white fish (lingcod, rockfish, or cod)
- Salt and pepper, to taste
- 1/4 cup fresh basil leaves, for garnish
For the lemony breadcrumb topping:
- 1 tablespoon extra virgin olive oil
- 1/2 cup homemade breadcrumbs or panko
- 2 tablespoons finely grated parmesan
- 1 teaspoon lemon zest
- 1/4 teaspoon black pepper
- Salt, to taste
Instructions
- Make the broth. In a large skillet with high sides (and a tight-fitting lid), combine the olive oil, tomatoes, garlic, shallots, ground fennel, crushed red pepper, and salt. Sauté over medium-high heat for about 5 minutes, until fragrant and the tomatoes begin to soften. Add the white wine and let it sizzle for about 60 seconds. Add the water and bring to a rolling boil. Reduce heat, cover, and simmer for 20 minutes until the broth is deeply tomatoey. Taste and adjust salt and spice.
- Poach the fish. Pat fillets very dry and season with salt and black pepper. Nestle the fish into the broth and cover. Cook over low heat (barely simmering) for 6–10 minutes, depending on the thickness of the fillets, until the fish is opaque and flakes easily with a fork.
- Make the topping. While the fish cooks, toast breadcrumbs in olive oil for 3-5 minutes over medium heat until golden brown. Toss the toasted breadcrumbs with lemon zest, parmesan, pepper, and salt. Taste and adjust seasoning.
- Serve. Ladle fish and broth into shallow bowls. Top with lemony breadcrumbs, fresh basil leaves, and finish with a drizzle of olive oil.
Notes
- Spice level: This dish has a nice kick as written. If sensitive to heat, start with 1/8 teaspoon crushed red pepper and build up after tasting the broth.
- Ground fennel: I grind whole fennel seeds, but ground fennel powder works perfectly. For a milder flavor, start with 1/2 teaspoon - but the full 3/4 teaspoon is worth it.
- Canned tomatoes: Use a 28-ounce can of whole tomatoes, crushed by hand, when fresh aren't in season.
- Fish: Any firm white fish works - lingcod, cod, rockfish, snapper, halibut, sea bass. Fresh or frozen and thawed are both fine. Pat dry before adding to the broth so we don't dilute the flavors.
- Breadcrumbs: Homemade are ideal, panko works in a pinch. Toast in olive oil.
- Serving: Great on its own as a stew, or with crusty bread, rice, or pasta.
- Prep Time: 10
- Cook Time: 50
- Category: Easy Recipe
- Method: Stovetop
- Cuisine: Italian